Ollie's Sichuan Chinese Restaurant (成都印象)

Since 1989, this spot has anchored Ollie’s footprint in Manhattan, serving a massive menu of Sichuan and Cantonese classics. The kitchen skips fine-dining pretense for straightforward, clattering-plate energy. Alongside staples like soup dumplings and Peking duck, diners point to the mapo tofu as a standout. The spice profile here tends to skew accessible; dishes like the hot bean fish fillet offer a milder heat level that caters to those who cannot eat highly spiced food, though purists seeking intense Sichuan peppercorn kick might find some preparations leaning more tender and oily than fiery.