Restaurants & Bars

Manhattan Sichuan

Grand Sichuan Midtown


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Restaurants & Bars Manhattan Sichuan

Grand Sichuan Midtown

Dave Feldman | | Nov 18, 2000 01:51 AM

Finally made it to the branch at 50th and 9th Ave.

This might have been the best Chinese meal I've ever had north of Chinatown in Manhattan, and superior to the three meals I've had at the Chelsea branch.

Everyone at the restauant, and especially the host, was exceptionally friendly and efficient. The host visited every table, made recommendations, and greeted everyone when they left.

My friend and I started with the cold diced rabbit w/spicy & peppery sauce, tender meat on the bone. Kind of messy to eat, with little pieces of fat and gristle as well as bones, but absolutely delicious.

The sour and spicy string beans with pork had no relation to the usual dried string beans with minced pork. The two ingredients were cut into tiny pieces, the size of ball bearings if they were in a doll house. Pleasingly sour and crunchy.

But the best dish was recommended by the host: "Wild chicken with 3 chilies." My only worry is that this was called a special; I sure hope it is available regularly, because these large chunks were perfectly cooked and marvelously flavorful, and the green and red peppers, scallions, and other vegetables were marvelous accomopaniments. Anyone know what "wild chicken" means in this context? Free range?

My only regret is that we couldn't sample more dishes. If this is typical of the execution (dishes were appropriately oily but tasted fresh and clean), I'm looking forward to many meals at GSM.