Like all good Jews, we went out to eat Chinese food yesterday and ended up at Spicy and Tasty. Wanted to try Little Pepper, but there were 9 of us and I was worried about getting a table.
I have been lazy and mainly going to Grand Sichuan in Bay Ridge for my Sichuan fix, and I had forgotten how different and utterly delicious Spicy and Tasty is.
We ordered a ton of food and had a feast and i totally forgot to take pictures, but here were some of the standouts:
Eggplant with garlic sauce: from the cold appetizer section. this dish was incredible. never had a tomato-based (if that's indeed what it was--couldn't tell) sauce like this in a chinese restaurant before.
Shredded dry bean curd with celery: I find this dish addictive and always order it here. It's an incredible mix of umami and ma-la flavor. As a sidenote, do any of the other sichuan places make this dish? Specifically, does Bamboo Pavillion in Bensonhurst? I'd love to find it closer to home.
Mild spicy chicken szechuan style: this dish was great--crispy nuggets of chicken cooked with both fresh green and dried red peppers. A favorite with my spice-loving son!
Dried sauteed chinese string bean: never had this dish quite so dry or so crisp. gobbled up by kids and grown-ups alike.
fish fillet in fresh hot pepper: loved this one, but next time i think i would try the whole fish chengdu style. still trying to figure out the differences between chengdu style, fresh hot pepper, chef's hot sauce, and green hot pepper and black bean sauce. If anyone can chime in with details about these sauces, it would be much appreciated.
I know Spicy and Tasty has been around a while and isn't a new find, but it is still great. This was one of those meals that makes me feel lucky to live in NYC.
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