The mountains and seas are the inspiration for chef Kaiyuan Li's contemporary Chinese menu at Atlas Kitchen on the Upper West Side. Chef Li delves into China's eight regional flavors with dishes like Pan Fried Shrimp in Garlic Sauce prepared tableside, Sautéed Crab with Egg Yolk, Spicy Chicken Wings with Sea Snail in Drywok, and Spicy Pig Feet. There is Okra with Garlic Sauce, along with Sautéed Watermelon with Ham. American-style dishes, like General Tso's Chicken, are also offered. Murals of mountains and seas set the tone for the space, which includes an intimate private dining area.
- Thomas Rafael