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Tasty China, Marietta (Atlanta)?

s
Steve Drucker Aug 20, 2006 11:51 AM

I received a tip from a reliable source that Tasty China on Franklin Rd has an award winning Sichuan chef. Has any one been (Milt--where are you?).

I know, a good Chinese restaurant in Marietta is an oxymoron, but my source is good, although he himself hasn't yet been. Mariettans, talk to me.

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  1. m
    Milt Aug 21, 2006 01:53 AM

    I will consider this as an assignment. We will check it out soon. Thanks for the tip, Steve.

    4 Replies
    1. re: Milt
      s
      Steve Drucker Aug 21, 2006 12:05 PM

      five of us went last night, tried about 7 dishes. Many winners, one loser--the appetizer Sesame Smoked Chicken.

      Winners Home Style (Ma Po) Tofu, Eggplant Garlic Sauce, Roast Fish With Vegetable, the second listing in appetizer section Scallion Pancake, Sichuan Beef Some Spicy Flavor, Pork with Young Bamboo Shoots (no english translation, just ask).

      More detail after a couple of more visits. Also good were the appetizer Dan Dan Noodles.

      1. re: Steve Drucker
        paz5559 Aug 21, 2006 08:08 PM

        I went last night as well, and ordered takeout. By NY standards, this place was mediocre, but for Marietta, it was quite good. Clearly the authentic Chineese disehes are the way to go, and the staff is very knowledgeable.

        Only place in town I have been able to find chow fun that was close to what I am used to. Yang chow fired rice was quite good as well.

        VERY disorganized, and not the cleanest place you have ever seen, particularly the buffet carts just pushed into a corner.

        The place has promise, but since the new management took over litterally a week ago, I would let them work the kinks out before going back.

        1. re: paz5559
          s
          Steve Drucker Aug 21, 2006 08:26 PM

          Chow fun and Yang Chow fried rice as prepared in my native NYC may not be the best Sichuan restaurant metrics, together with a Hong Kong menu item such as salt and pepper squid or an American section menu item such as General Tso's Chicken.

          I didn't venture into the kitchen (I didn't ask to visit, and no one invited me), however, the front was plenty clean and well-ordered. I speak from a frame of reference of having owned two restaurants, and worked in a host of others. I sat for more than two hours in the dining room chair closest to the kitchen, and watched pretty closely.

          The buffet station was parked into the wall. Where else might it have been when not in lunch-time use, in an off-site U-Store?

          1. re: Steve Drucker
            paz5559 Aug 22, 2006 01:21 AM

            "Chow fun and Yang Chow fried rice as prepared in my native NYC may not be the best Sichuan restaurant metrics, together with a Hong Kong menu item such as salt and pepper squid or an American section menu item such as General Tso's Chicken."

            If they are not good measures of the restaurant, then perhaps they ought not to be offfering it.

            "I didn't venture into the kitchen (I didn't ask to visit, and no one invited me), however, the front was plenty clean and well-ordered ... I sat for more than two hours in the dining room chair closest to the kitchen, and watched pretty closely."

            Your seat was next to the prep section, and the kitchen was dirctly behind you. The fact that three different waiters had to be involved in taking my order, and that the hostess nearly came to blows with the man from the kitchen, leads me to believe the organization I sas left quite a good deal to be lacking.

            "The buffet station was parked into the wall. Where else might it have been when not in lunch-time use, in an off-site U-Store?"

            Perhaps a closet, or at worst, in the kitchen. Space is at a greater premium in NY than it is in Atlanta or Marietta, so if they can find a place to park it out of sight in NYC, why should i have to trip over equiptment here?

    2. t
      The Blissful Glutton Oct 23, 2006 12:16 PM

      does anyone knwo when they are open and closed?

      1. johnb Oct 23, 2006 12:32 PM

        S-Th 11:30-10pm
        F-S 11:30-11pm

        There is some indication, however, that Chang is at the wok mostly at dinner, so that may be a better bet, at least until it is possible to get a firmer fix on his hours.

        1. t
          The Blissful Glutton Oct 23, 2006 12:41 PM

          whew...had planned an outing for a bunch of people from my forum for tuesday night...was afraid they might not be open...thanks for the quick answer.

          1. johnb Oct 23, 2006 05:37 PM

            We'll be looking for your comments here/on the blog.

            I assume you have read Steve's detailed report and my background info and links in the other thread. I only ask because I was surprised you posted your question on this somewhat older thread.

            http://www.chowhound.com/topics/show/...

            If you haven't already, I suggest you click the links provided there and read through them before going. It will be useful and perhaps lead to an even more satisfactory experience.

            PS There are far too many must haves to do in a single meal, even with a group, but some that come up over and over include 18, 19, 23, 13, 36, 96, 99, 101,103, 119, and his twice-fried (dry fried) eggplant "french fries" not currently on the menu. These only scratch the surface.

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