Little Alley

"Thank Chef Yuchun Cheung for brightening Murray Hill by way of authentic regional dishes from China, with an emphasis on Shanghai. This cooking is accomplished, serious and high quality, but one could still make a very enjoyable meal by just focusing on appetizers and dumplings alone. Signatures, and fittingly so, include toothsome slices of pig’s ear seasoned with chili oil, peppercorns and cilantro for freshness. Also explore dim sum, featuring pork- and crab-soup dumplings or caramelized, juicy and puffy pork buns. The Chinese sausage fried rice is a fragrant and wholly delicious treat.The attractive interior is festooned with wood furniture, dark walls, cozy lighting and a small bar up front. Younger crowds lend the space a lively appeal." - Michelin Inspector

11 NYC Restaurants With Lunar New Year Specials - New York - The Infatuation

"Little Alley is a Shanghainese place in Murray Hill, and it’s one of the better dinner options in the area (especially if you order their soup dumplings). If you’re celebrating at home, and want something special and seafood-leaning, try their Dungeness crab with salted duck egg or the grilled whole fish with chopped chile. Little Alley’s Lunar New Year specials are available for delivery between February 8th and February 14th." - hannah albertine

"For dinner we ordered from Little Alley, a Chinese restaurant in Murray Hill, which I don’t think we’ve ever ordered from before. It was a giant feast again: Chinese sausage fried rice, scallion pancakes, oxtail soup, beef dumplings, pan-fried pork buns, potstickers, rice dumplings in rice wine, Shanghai rice cake and capsella flower."

Fetch Dog Park and Bar Opens at Buckhead Village District and Annie’s Thai Castle Closes on Roswell Road | Eater Atlanta

"An upscale steakhouse with a relaxed, 1920s-era-inspired dining room and a New York butcher–tinged approach to steaks, positioning itself as a high-end destination comparable to classic steak institutions." - Beth McKibben

A Restaurant Inspired by the Longtangs of Shanghai | The New Yorker

"Stepping into Little Alley, a Shanghainese restaurant inspired by the city’s longtang architecture, I found the crab soup dumplings to be the standout: as a smartly dressed waiter enthused, “The dumplings are our pride and joy.” The delicate, paper-thin skin conceals succulent pork and crab and a luxurious, superheated broth that makes managing to eat one whole without a second-degree burn a minor feat. The menu’s most noteworthy items are homey longtang classics: honey kaofu, a spongelike soy-braised unpeeled wheat tossed with wood-ear mushrooms and peanuts that tastes like a sweet holiday at home; lion’s head—tender stewed meatballs stuffed with half a salted duck egg and meant for sharing; and yan du xian, a rich winter stew of ham, pork belly, tofu-skin knots, and fresh bamboo shoots that evokes familial comfort yet remains rare on American menus. A young Shanghainese diner observed that “Shanghainese food is not fancy or bold or particularly pungent,” but that its mild flavors layer on top of each other, and she seemed astonished that this taste of the longtang has landed smack dab in the middle of Manhattan. Entrées $16–$26." - Jiayang Fan