It's hard when any crush ends abruptly. When Gu's Bistro split, many mourned the gap left in their hearts and lunch plans. But a slow drive by this old love's place has resulted in a new infatuation. Though they take pride in a dish of flat bread soaked in a stew of steamed mutton, look to the cold dish section first. The red oil pig ears and belly slices perk curiosity, but Shaanxi's-style cold noodles are downright flirtatious. Silky flat rice noodles are topped with minced raw garlic, sliced bean curd, bean sprouts, chopped cilantro and sesame, meant to be twisted into a tussled mess with a luxurious, spicy slick of aromatic red chili oil. Atlanta Eats welcomes the new dynasty. Read the AJC's full review here.
Probably the ritziest (relatively speaking) interior of the spicy Chinese eateries along the corridor, this Chinese/Korean hybrid with a lengthy menu bridges cultural differences. Korean entrees like Jajangmyun (noodles in a salty black bean sauce) and Jambong (sautéed seafood and veggies in a spicy noodle soup) get lots of attention, but start with a bowl of their Szechuan hot and sour soup. Spangled with ringlets of fresh red chilies and shrimp, your tingling taste buds will thank you.