“The Peking duck and xiaolongbao were pretty good, others not so much… what is that dan dan noodle?? Definitely wouldn’t choose to go on my own.”
H2
8.1/10Chinese
AI-generated summary
People come for the Hunan and Sichuan cooking, and the dry pot is the dish most often called the best they've had. The list is better than you get at most Chinese restaurants and the room works for a date. Not everyone agrees, some say the food is bland and overhyped.
“The Peking duck and xiaolongbao were pretty good, others not so much… what is that dan dan noodle?? Definitely wouldn’t choose to go on my own.”
H2
“Blue willow is underrated.”
H2
“But I'm also a fan of Chili (in the old Cafe China space) and Blue Willow (Hunan, but lot of Sichaun offerings).”
H2
“the Hunan spot Blue Willow is also excellent if you prefer spicy”
H2
“I thought the vegan one at Blue Willow on W 56th was great”
H2
“Blue Willow's Yellow Beef is a pain I keep putting myself through but cant stop”
H2
“Blue Willow has this dish, along with other Hunan specialties.”
H2
“Their original slightly fancier spot, which has more gin drinks, is Blue Willow. Both are a bit pricey, but both are excellent”
H2
“Most sichuan places will have a great eggplant side. Blue willow, chili mei li, birds of a feather. So good with rice.”
H2
“has good dumplings and some of the best sezuan food in Manhattan”
H2
“Most of the menu is adventurous but there is sesame chicken, won ton soup etc. I think vegetarians too would love it (went there with some).”
H2
“Blue Willow, for food + atmosphere!”
H2