With locations across China and one in Australia, Chuan’s is the first U. S. outpost of the successful Ba Guo Bu Yi restaurant empire. The stylish interior is modern-meets-rustic and designed to resemble an updated imperial court, with sturdy tables, slinky tubes of lighting and a stage for musical performances.
Design interest aside, you’re here for the fiery Sichuan cooking, which seems to pack more serious heat than its contemporaries. Mapo tofu—a soft pile of fresh cubes laced with dark chili oil—is deliciously savory thanks to an umami punch from fermented black beans. Don’t miss the flavorful soups though, including braised duck with wood ear mushrooms and scallions; or even chicken and ginger infusing an intensely warming broth.- Les inspecteurs du guide MICHELIN