Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›


Restaurants & Bars 19

Kliman on Szechuan Boy

Marty L. | Mar 21, 2006 01:45 PM

Based on my one lunch there, his unadulterated rave is not an exaggeration. Those pork ribs were amazing, covered in that bread-crumby, garlic/ginger concoction. Oh, my. It might go on my desert-island list. (It's similar to the stuff they plaster over the razor clams at Hollywood East -- highly addicitve in both incarnations.)


Want to stay up to date with this post?

Recommended From Chowhound