A couple of weeks ago we hit this uptown Chinese based on a report that the Lion Pavilion chef had migrated there. Based on the 3 dishes we had, I would say they have a chef with some style in the kitchen - the food that emerged was quite attractive - our squid dish scattered with corn kernels and bits of pepper, for example. We only had one spicy dish - a bean curd, which was excellent but with chiles rather than szechuan peppercorn providing the heat. The restaurant is very attractive (particularly to patrons like us who usually limit our restaurant going to Chinatown) and priced accordingly higher, but still reasonable. More than half the patrons were Asian. Definitely worth a visit in that area. I would be interested to know what the chef's specialties are so we can target them next time.