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Grand Sichuan - Again


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Grand Sichuan - Again

Ira Kaplan | Mar 28, 2001 12:56 PM

Had to satisfy my jones for sour string beans with pork at Grand Sichuan International the other night. A couple of observations: As usual, the dish was great, spicy and with enough sichuan peppercorns to get my tongue buzzing like Robert Downey Jr. on a Saturday night. I also, for the first time, got an order of sichuan pickled cabbage. What a great complement to the sour string beans! Crunchy, sour and spicy, the pickled cabbage – also celery and peppers – provided the same kind of contrast to the sour string beans as cold kimchee does to a sizzling bowl of bibim bop. It will be hard not to order it again next time. I was at the GSI at 50th Street, and as usual there were plenty of empty tables. Whenever I go to the Chelsea branch it's full, but for some reason the Hell's Kitchen branch doesn't seem to draw them in. Has anyone else noticed this? Any ideas why? If anything, I think the food is better at the 50th St. GSI, certainly more spicy.

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