Yiquan Gu has always kept his eye on the prize. Whether wordlessly washing dishes for six months to convince a master chef in his native Chengdu that he was serious about his culinary education or closing his wildly popular namesake bistro in favor of a counter stall in Inman Park’s Krog Street Market, where he could focus on a streamlined repertoire rather than overhead distractions, his dedication to the art of Sichuan cuisine has been singular. And the proof is in the pudding—or rather the pork-stuffed, boiled jewels that give Gu’s Dumplings its name, tossed with tangy sauce from an ancient, and secret, recipe. It’s in the mouth-tingling dry-fried eggplant and the savory-sweet, sesame-tinged cold noodles. Heck, it’s even in the po’ boy he makes with the chicken nuggets he stir-fries with broccoli and cilantro just for kicks.
|Venue name:||Gu's Dumplings|
99 Krog St NE
|Cross street:||between Irwin St NE and Edgewood Ave NE|
|Opening hours:||Daily 11am–9pm|