Spicy Sichuan cuisine has just about wiped out milder versions of Chinese cooking. The place to plumb its tongue-numbing depths without setting yourself on fire is chef Yiquan Gu’s dining room, which opened back in 2010. Duck smoked with tea leaves; moon-shaped, Zhong-style dumplings; and lamb seared with cumin stand out with heat and authenticity. 5750 Buford Highway, Doraville, gusbistro.com
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This article originally appeared in our December 2014 issue.
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