Starting from the door, everything is stylistically Sichuanese. Repeated partitions are utilized to recreate the feeling of an alleyway in Chengdu. The 'laneway' concept (designed by Eddy Tao, designer/founder of Eddy Tao + Associates) is divided into three areas: a front lane, an atrium, and the backyard. Distressed carved glass, cement bricks, and black iron are utilized to create an atmosphere with deep Chinese characteristics.

     In order to meet exacting standards of authenticity, we took our time before opening in January of last year. Our Chef Long - also a native of Sichuan Province and master chef of Sichuan cuisine - has worked in the culinary industry in China for more than 40 years. He had a long and fruitful apprenticeship with renowned Sichuan master chef Wu Changming.  80% of our ingredients are shipped directly from Sichuan Province in order to ensure the utmost authenticity. Although we maintain the highest standards of taste and freshness, we pride ourselves on making our restaurant accessible and affordable to all. While New York plays host to a dizzying array of global cuisines, it is my sincere wish that the food we serve at Alley 41 will stir the memory, recalling we Sichuanese to our origins. And I hope that more people who enjoy Sichuan cuisine can share new memories with us, enjoying the finest Sichuan flavor in an authentic Chinese atmosphere.

Good For Birthday Parties, Office Stag Parties, Holiday Parties, Other Parties, Events and Socials