with our go to szechuan restaurant, szechuan garden, closed during the pandemic we decided to give the Grain House another try. Our first visit a couple of years ago didn't go well but we primarily compared grain's dishes to sg's as opposed to determining what the kitchen does best. This time, armed with Sietsema's review of a sister restaurant in Little Neck https://ny.eater.com/2016/6/16/119436... and various online reviews, we ordered:
- burning noodles: a dan-dan like affair with less meat and thicker noodles. good, but not memorable.
- Chengdu green bean jelly: soft, mung bean noodles slicked with a spicy/slightly vinegar chili sauce, deliciousness!
- Spicy and Numbing Pork Wonton: 12 delicious handmade wantons in a *very spicy* red chili oil sauce...really closer to soup but we just ate the wantons.
- sauteed string beans - competent but not up to other examples, specifically lacked wok hay
- mapo tofu - huge portion of custardy tofu, the sauce didn't have as much ground pork as other renditions but the spicing was just right. probably our favorite dish.
- chicken w red pepper: Chongqing chicken, delicately fried but worse for the walk home in that it lost crispiness
Without a doubt the best chinese dinner we've had since the pandemic began, if you live on the uws, definitely worth a try.
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