Dan dan noodles from Land of Plenty (204 East 58th Street, 212-308-8788), $4.95 If you're addicted to the brain-altering heat of Szechuan peppers, you can feed your addiction for next to nothing at this Upper East Side garden level joint.
To find the entrance to the days-old Blue Ribbon Beer Garden, you'll need to head through the lobby of the Thompson LES hotel, up a staircase and past part of the Blue Ribbon Izakaya dining room. Perhaps that explains why, on a perfect patio day after a rainy weekend in a neighborhood that relishes ... More >>
La Vie en Szechuan's exemplary ma po tofu Midtown now boasts the city's largest concentrations of Sichuan restaurants. Most of these are timid compared to the ones in Flushing, offering little in the way of Sichuan peppercorns or offal, but an agreeable - and often spicy - experience nonetheless. ... More >>
Now you don't have to go to a fancy restaurant to get gourmet sliders. It started innocently enough. I was in an odd food mood, and came to the conclusion that what I craved most was something vividly remembered from childhood - Swanson chicken and turkey pot pies, one of each. In my memory, they' ... More >>
Under the overpass, Elmhurst burns its tongue
Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team. [See More 100 Dishes: Natu Kodi Biryani at Deccan Spice, Dish #57 | Leberk√§se from Der Kommissar, Dish #58 |
[See More Year of the Takeout: Day 209: Village 38 | Day 208: Szechuan Garden] Quite unfortunately, we made the mistake of eating at a highly hyped, highly recommended Asian "street food" restaurant yesterday and found that it was a lot like many highly hyped, highly recommended restaurants -- meh ... More >>
A San Francisco transplant wows the city's gastro-cognoscenti
This is what the dan dan noodles at Super Noodle look like before you stir them up. Younger sibling of the East Village's Hot Kitchen, Old Town Hot Pot opened on Seventh Avenue South just as winter approached last year, hoping to capitalize on the comfort-food aspects and do-it-yourself thrill of ... More >>
Ma po tofu as rendered by Danny Bowien at Mission Chinese Andrew D. asks: What is ma po tofu and where can I try some? Dear Andrew D: Ma po tofu is one of the signature dishes of Sichuan cuisine. It used to be that you had to go to a Sichuan restaurant to get it, but now it seems to be appearing ... More >>
A favorite Sichuan place brings its fire to a new nabe
1. Crust of Cooked Rice With Pork -- This dish hails from Zhejiang, the maritime province just south of Shanghai. The flavors are rich and mellow, and the crunchiness of the rice an added bonus. This week Counter Culture settles into Little Pepper, a relocated Sichuan classic now found in College ... More >>
Braised whole fish with hot bean sauce at Grand Sichuan House When Sichuan sailed into town in the '70s, it was spelled Szechuan and the food was a pale evocation of one of China's foremost regional cuisines. If chili oil was used, it was just a drop, and the sole vector of a timid spiciness was ... More >>
Tree Mushroom With Chinese Spices arrives heaped with pickled red chilis at Little Pepper. Will this recently relocated spot still make our top 10? The rise of good Sichuan in nearly every borough over the last decade has been a restaurateering miracle, as much due to the public's general apprecia ... More >>
I decided to go on a quest to find the best dan dan noodles in New York City. After scouring food forums and tweeting back and forth with a couple of Chinese food veterans, my choices were narrowed down to four contestants: Hot Kitchen (2nd Avenue near 6th Street), Grand Sichuan (St. Marks near 3rd ... More >>
In a good way. Some Sichuan spice for 58th Street.
This week in the Voice, Robert Sietsema samples Sichuan in his review of Land of Plenty: "At the end of the last century, who could have predicted Manhattan would someday be speckled with Sichuan restaurants? But as old-school takeaways vanished, pricier Sichuan places appeared in Chelsea an ... More >>
"Mistakes Were Made" Shredded Pork, Szechuan Style from ??? ???
Lauren ShockeyLots of chiles in Hot Kitchen's mei shan beefAlthough New York City now boasts a wealth of Sichuan restaurants, the East Village hasn't seen too many of them -- until now. Hot Kitchen (104 Second Avenue, 212-228-3090) opened quietly several weeks ago, offering a vast menu of Si ... More >>
What happens when a Japanese cook reinterprets a Sichuan standard? Go to Ennju to find out. Spicy food has lately become more popular in Japan, where not too long ago, chili heat was limited to green shisito peppers or the red flakes in togarashi. But gradually, spiciness has been worming i ... More >>
Phing khatsa is a blistering soup featuring some elemental flavors. One of the most notoriously interesting dishes in Tibetan cuisine is laphing (sometimes written, "la phing," perhaps to seem more French). It's an amazing damp salad of french-fry-shaped masses of mung-bean jelly, lying all ... More >>
A new Tibetan place scales the Heights of Jackson
Square noodles of wiggly, translucent mung bean jelly wobble like worms from another planet, in a sauce of dried chiles, chile oil, and tingly Sichuan peppercorns, with a light aftertaste of soy and vinegar, and a major presence of spring onions and garlic.
The city's best—and damn spicy—Hunan restaurant
Isnt bean curd the blandest substance on earth? Not on your life!
#26 of our 100 Days/100 Dishes is this innocent-looking bowl of noodles -- the chile oil alone will set your lips on fire. The restaurant formerly known as Bamboo Pavilion and now known as Spicy Bampa is evidence of the diaspora of great Sichuan restaurant into Brooklyn neighborhoods where ... More >>
We slalom the menu with Dr. John
Feel the burnNo one wants food so hot that you can't taste the rest of the meal, but some of us really love the flavor of chile peppers--fruity, vegetal, sweet, toasty, soapy, and/or hot--and the little endorphin high you get after a particularly incendiary dish. So I'm often asked where to ... More >>
Not too many takers for this week's Where Am I Eating, but it wouldn't have mattered much anyway, as Danny guessed the restaurant, Chinese Mirch, right off the bat. The dish above is cauliflower Manchurian. The dish shown after the jump is crispy Sichuan lamb. I hadn't been to the Indian-Ch ... More >>
Yissel's chimichurris draw a crowdThe neighborhood of Sunset Park is so-called for the park of the same name, a green, hilly spot offering a community pool built in the 1930s and spectacular views of the harbor and the Statue of Liberty. Until World War II, the area was mainly home to Easte ... More >>
While I was working on the review of Lan Sheng, a new Sichuan spot on 39th Street, the restaurant become unexpectedly embroiled in a labor dispute, which may or may not actually concern it. Read the whole story in my column this week. But about the food, there is no debate--it's good, and oc ... More >>
"Jiggle, jiggle," say the noodlesRevisiting our favorites at Grand Sichuan House in Bay Ridge yesterday (which was favorably reviewed by Our Man Sietsema last year), we punctuated our chile-pepper-laden Chongqing chicken and cumin lamb with an estimable vegetarian dish from the "cold dishes" ... More >>
New Shine has been open for about two months New Shine is, in fact, a shiny sort of place--brand new and staffed by young people with cool haircuts.
Sichuan has taken the city by storm, or maybe I mean by hot peppercorn. While Manhattan is generally deficient in the regional cooking of China, it has long enjoyed a pair of excellent chains that purvey Sichuan on the self-important island, including Grand Sichuan and Wu Liang Ye, both with ... More >>
A dozen years back, the original Grand Sichuan on Canal Street opened just across from the triumphal entrance to the Manhattan Bridge. It was first out of the gate, gainsaying the Szechuan Empires, Szechwan Gardens, and all the other pallid evocations of Sichuan cuis ... More >>
Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A Treasury of Authentic Sichuan Cooking. I tweaked it by subbing shrimp for chicken, and adding mild, lo ... More >>
In my last dispatch from Chong Qing chicken obsession, I told you about eating the dish--composed mainly of chiles, augmented with some fried chicken--at Grand Sichuan House in Bay Ridge and Grand Sichuan St. Marks, in the East Village. The dish is named after its native home, Chong Qing, a city ... More >>
Glistening with red chile oil, dan dan noodles need to be vigorously stirred before devouring (click to exaggerate). Located smack dab in the middle of a Sicilian neighborhood in Bensonhurst, Bamboo Pavilion (see our review here) is on the sharp cutting edge of Sichuan cuisine in New York. Whil ... More >>
Sunset Park's most remarkable Cantonese justifies its reputation
The city's best huajiao fix foundwhere else?in Flushing
From lo mein to lobster in the city's five chinatowns
Chinese restaurant in Flushing fetishizes a woolly creature
A card game turns into the restaurant it always wanted to be
Excavating Peppercorns in Flushing