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La Vie en Szechuan a la Keens


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La Vie en Szechuan a la Keens

Blumie | Jul 30, 2014 05:51 PM

Ok, so this is the best thing I've eaten in a long time:

Last week, I met a friend for lunch at Keens, where I ordered the chicken under a brick. Being a typically large Keens portion, I ate half and brought half home.

Earlier this week, craving spicy Chinese, I ordered delivery from La Vie en Szechuan, including my favorite Sichuan dish, cumin lamb (which, ironically, La Vie en Szechuan calls cumin mutton). I've had a hard time finding a version of this dish that I really like in NYC (my gold standard of this dish comes from Sichuan Gourmet, in Framingham and Brookline, Mass.) and La Vie en Szechuan's version has been my favorite so far. I ate about half, and stuck the other half in the fridge.

Tonight I came home to consume my leftovers. I started by nuking and consuming the leftover lamb. When I was done and ready to turn to the leftover chicken, I came up with the brilliant idea of combining the leftover chicken with the remaining peppers, hot oil and other spices from the cumin lamb, and can I tell you it was frickin' amazing, a fusion dish worthy of Mission Chinese. (I had ordered the cumin lamb extra spicy. Not sure if this is how they normally make it, but it included red, green and yellow hot peppers of a variety I typically associate with Southeast Asian food, not Chinese food, and it was good, and sweaty-brow-inducing spicy.) Maybe it's the two Six Point Bangali Tigers I've just consumed doing the talking, but I'm telling you this is worthy of recreation!

Keens Steakhouse,
La Vie en Szechuan,
La Vie,
Mission Chinese Food,
Wok Wok
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