When it comes to regional Chinese food, most think of either the tongue-numbing sensations of Sichuan or the roaming dim sum carts and steamed seafood wonders of Canton. This makes Jiang Nan Spring and its Shanghainese focus an all the more valuable addition to the area.
Sweet vinegars and fresh seafood figure prominently, most apparent in plates like tender chicken imbued with sweet wine sauce as well as an irresistible platter of tilapia fried in a tempura-like batter flavored with seaweed. Finding regional highlights can be tricky since the menu lists upwards of 150 dishes, but gracious servers are more than happy to assist. With hardwood floors and large white walls, the airy, sun-kissed space is a fitting setting for such elegant cuisine.