(From June 2011)
These big, airy dining rooms are serving up the cuisine of one of China’s most gastronomically vibrant provinces. Spicy, bold flavors and a wide range of ingredients and cooking techniques characterize the long menu (about 200 items), which contains plenty of familiar dishes (kung pao chicken, beef with broccoli) to go along with the sliced cold pig ear in hot chile oil, the stir-fried bitter melon with egg, and the kung pao duck tongue. Fortunately, the staff is helpful, happily explaining, suggesting, and recommending. Sichuan will be a bit of an adventure for some, but it’s a rewarding one. Liquor license pending.
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