G.58 Cuisine

Cathy Tang

High-end Chinese food with legit ambience and food quality at the same time. It is indeed on a higher price range, but the quality of everything makes it fully worth the price you paid. It kinda remind me of dining back in Shanghai, which is hardly possible in US.

Trinten M

This is my second time dining at G.58. And again everything was excellent. Our waiter was Tim. For appetizers we had the veal and dumplings. The veal was an absolutely amazing dish. If we hadn't reserved a Peking duck, I probably would have just ordered more veal to effectively turn it into my entree. The Peking duck was delicious. It is a very rich dish, if you are sensitive to rich foods there is an upside, the kitchen separates the crispy skin and layers it on top of the slices of duck meat to keep them moist and warm, so you can enjoy the duck and skip the skin if you'd like. We also had the black truffle fillet, which was delicious and came with whole garlic cloves (which I loved). My sister ordered the Szechuan Garlic Fish Fillet. While the menu (understandably) warned that the disk was spicy - and that is a highly subjective term - she and I found it to be very flavorful (for comparison, this dish is less spicy than some commercial/common hot sauces. It is not as spicy as Texas Pete, for example. If that is near the limits of your spicy tolerance, this dish could be a little spicy for you). We had their dry hot pot of cauliflower, which was also very flavorful (it's also listed as a spicy dish. In our opinion, it was less spicy than the fish. Again very subjective topic). We had the Longjing Green Tea and Orange Pu Erh Tea. Both were very good, I preferred the Orange Pu Erh Tea. I had an unusual taste experience with the Longjing, at the start of the sip, the flavor made me think of Miso soup. My sister said she detected a subtle mint flavor, I found that at the finish. The restaurant is beautiful, thoughtfully decorated place with some eclectic touches. All of the staff is very friendly. The manager stopped by a few times, and from casually looking around, the waitstaff did a great job at interacting with guests. One couple had decided to sit outside (no idea why they wanted to do that shortly before sunset at this time of year), and the waiter went through a bit of effort moving around the outdoor heaters to make them comfortable. I'll definitely be back.

Gavin Baker

Food was awesome, Michelin quality food, Peking duck was delicious and the foie gras was surprisingly amazing.

Omar Bennett

So I was invited out for my birthday and the ambiance was incredible. I had the szechuan steak and my date had the lamb chops. I didn't want to take photos but the idea if burying my steak cubes in a mountain of dried chili peppers was not very appealing or appetizing. The plate it was served on was so narrow that the garnish of red chili peppers 🌶 got all over the table. The Cauliflower made up for the barely cooked steak. I don't know if they were trying to rush the food out but my dates lamb chops were cooked to perfection and her meal came on a sensible plate. The shrimp rolls were delectable and our server was amazing and made light of my disdain for my buried steak. Overall fine dining at its best, the lighting was good seating was comfortable, and the red velvet cake was delicious.