Sky Pavilion 川雲涧
Chinese restaurant · Midtown West ·
Authentic Sichuan dishes like tofu pudding and spicy rabbit
Authentic Sichuan dishes like tofu pudding and spicy rabbit
"Numb yourself to the chaos of Times Square and the Port Authority at this excellent Sichuan restaurant with a BYOB policy. The menu is best attacked by a group, so bring some out-of-town visitors fresh out of the M&M’s Store for unreasonably silky tofu pudding with crunchy peanuts or spicy stir-fried rabbit. That way you’ll have some company as you admire the photos of the restaurant’s chef posing with the likes of Jack Ma and Bernie Sanders." - bryan kim, willa moore, neha talreja, will hartman, molly fitzpatrick, ciera velarde
"This excellent Sichuan restaurant directly across the street from the Port Authority is both convenient and delicious, with an extensive menu featuring everything from unreasonably silky tofu pudding with crunchy peanuts, to tender stir-fried spicy rabbit. They also serve crowd-pleasing dim sum and American Chinese entrees, for any peppercorn first-timers in your midst. Plus, it’s BYOB, so you won’t have to drop $25 on an adult sippy cup of Chardonnay at the theater." - bryan kim, sonal shah, will hartman, molly fitzpatrick, ciera velarde, arden shore
"This excellent, low-key Sichuan restaurant in Hell’s Kitchen—with big tables and a crowd-pleasing, nearly 60-page menu—is a great option for groups and pre-Broadway meals. The fact that it’s BYOB only makes us love Sky Pavilion more. Feast on the spicy rabbit here, and never drop $20 on a sippy cup of theater chardonnay again." - molly fitzpatrick, bryan kim, willa moore, will hartman, sonal shah
"The Midtown restaurant is helmed by chef Zhong Qing Wang, who got his start in cooking school in Sichuan’s capital and studied under several Sichuan master chefs. Wang opened his first Manhattan restaurant, La Vie en Szechuan, around 2008, later earned rave reviews from the New York Times, and closed during the pandemic. At this newer spot, prepare to be wowed over dishes like century eggs with fresh green chiles or a green peppercorn fish stew for lunch and dinner." - Melissa McCart
"This exciting new Chinese restaurant comes from a highly praised NYC vet, Zhong Qing Wang, whose restaurant shuttered during the pandemic, with this one opening several months ago smack dab in Times Square earlier this year. The menu is vast and exciting; if the specials selection is too offal focused, veer toward preferred categories on the main menu, be it vegetables, seafood, poultry, pork, or noodles." - Robert Sietsema