461890 Sun Nov 18 17:43:36 -0800 2007 96 19 Outer Boroughs 0 3137010 The old OTB on 5th Ave between 86th and 87th has become a Sichuan restaurant. I saw it going in and was, of course, skeptical but hopeful. My wife and I are big Sichuan fans - we love Grand Sichuan on 24th St., Szechuan Gourmet, and Wu-Liang Ye. Well, it's for real. We just visited and had dan dan noodles, soup dumplings, pea shoots and double-sauteed pork. The hostess told us the place is owned by the same person as Grand Sichuan on 56th and 2nd in Manhattan. (Which is not, apparently, the owner of 24th St. or St. Marks Place.) So, I'd be lying if I said it was *exactly* the same - Dan Dan noodles weren't really that firey and the soup dumplings were a little gummy. BUT, the rest was dead on. I couldn't believe I was eating double sauteed just blocks away from 86 Noodles, where I had the worst imitation of the dish EVER. The menu is the same multi-page affair we've seen at the other places, (though there is no "fresh killed" chicken page.) Can't remember the exact name of the place! (It's not Grand Sichuan.) A yellow awning just below 86th, on 5th. East side of the street. Number on the (nameless) takeout menu is 718-680-8887. Sun Nov 18 17:43:36 -0800 2007 12628 scooter 1 3137745 Glad to hear this. When I got the obligatory menu shoved into my gate, I was intrigued. What turned me off was that they seemed to sell Japanese food as well... Mon Nov 19 03:47:21 -0800 2007 3137010 12874 carfreeinla 2 3138100 Yes, it's true, they've also put a sushi chef in the back, which is indeed odd. Right now I'm sure they'd sell anything to get the locals in (since it was pretty quiet.) Mon Nov 19 07:24:24 -0800 2007 3137745 12628 scooter 3 3188063 I've seen a few BR Chinese menus with sushi added to them. Weird. I can't wait to try this place despite! Fri Dec 07 10:00:50 -0800 2007 3138100 72293 PAnhandler 1 3137838 This might win "best news" post of the year if they are able to match GS (W.24th St) and W-LYee. Thanks for the alert. Mon Nov 19 05:25:38 -0800 2007 3137010 11394 Steve R 2 3138489 What's the place called? Mon Nov 19 09:07:06 -0800 2007 3137838 56208 ropa vieja 3 3186284 Finally went back in person, it's called "Grand Sichuan House." (So, duh, not that different from GS.) 8701 5th Ave. Tonight I had "Cumin Beef" which was soooo good. Dry strips of beef, encrusted with chilies & cumin. Reminded me of "Wok Tossed Prawns with Sichuan pepper corn & spiced salt" at Szechuan Gourmet. Presentation was a little frou-frou with beautiful slivers of green onion and a carrot-flower for garnish. AND I had chinese broccoli as a side, and even this was amazing. Probably steamed, then sauteed with broth, butter, and chilies. It's the first chinese broccoli I've ever had that was intelligently sliced (diagonally) into deliciously thin pieces. We've also gotten takeout, and had "Chong Quing Spicy Chicken" - that was another "dry" dish like my cumin beef - not as good, though. Next week they are doing "hot pot," and they were very excited to tell me about it. (It's like shabu shabu, apparently.) Business seems criminally slow. God I hope they make it! Thu Dec 06 16:35:32 -0800 2007 3138489 12628 scooter 4 3187161 We will support them! What about the sushi side- do you know? We are mourning the change at Nouvelle... Fri Dec 07 03:11:00 -0800 2007 3186284 12874 carfreeinla 5 3187299 What change at Nouvelle. Fri Dec 07 05:54:09 -0800 2007 3187161 17218 irvingk 6 3188578 the old chef is gone. Last few times we have gone, it has not been good. Sad; Fri Dec 07 12:17:55 -0800 2007 3187299 12874 carfreeinla 5 3474000 Just an update on the sushi side of this place. There isn't any anymore... I'm disappointed I didn't get to try it. As for the place in general, I got take out tonight and split with two friends. We got the Kung Pao Chicken and Shrimp: this was alright, nothing special... We got the Dan Dan Noodles, which I actually loved. We got the Crystal Dumplings which were a little dry and again, nothing special. And last but not least, the Chong Qing Double Cooked Pork: I liked the taste of this dish, but it was 2 oz of meat with 500 hot peppers! Do people sit there and eat these peppers?? I ate two and thought I would choke to death. If this is what this dish is like everywhere it is made, I find it to be a ripoff. Overall, the place was ok, not great and it was annoying that there was hardly any double cooked pork... Sat Mar 08 19:20:53 -0800 2008 3187161 56230 hamstrman 6 3474424 > Do people sit there and eat these peppers?? Yes, they do. That's authentic Sichuan food, which the owner wasn't sure Bay Ridge diners would accept. That's why he added the sushi. That the sushi is no longer available suggests that the Sichuan food is finding an audience. But if the double cooked pork really contained just two ounces of meat, I'd say you were short-changed. Which Sichuan restaurants around town do you prefer? Sun Mar 09 01:44:59 -0800 2008 3474000 10496 squid kun 6 3474544 Yeah, we tried the Chong Qing Spicy Chicken as takeout and didn't like it that much, either. Same impression - small amount of meat buried in an absurd amount of peppers. The "dry" texture of the chicken was interesting but ultimately there wasn't much to eat. Next time I'd definitely recommend ordering plain old "Double Cooked Pork" (S11 on the takeout menu, still pleasantly spicy) rather than "Chong Qing Spicy Double Cooked Pork" (S17). We have also tried the Kung Pao Chicken and Shrimp and found it pretty boring. As we work our way through the menu, not every thing is a winner, especially as takeout. I'd definitely recommend giving it another chance in general. Look for the raves in this thread and try those things! Sun Mar 09 06:16:18 -0700 2008 3474000 12628 scooter 6 3475897 "And last but not least, the Chong Qing Double Cooked Pork: I liked the taste of this dish, but it was 2 oz of meat with 500 hot peppers!" Two ounces? Come on. I've been to GSH 4 times and I've found the portions to be very generous indeed. Bigger than those served at the Grand Sichuan chain in Manhattan, Szechuan Gourmet, and Wu Liang Ye. Bigger than Spicy and Tasty in Flushing. Only little Pepper serves equal sized portions. Most recently we were there on Friday night. The nearly unanimous praise on this thread and the recent Daily News article seems to have helped their business. There were 4 tables occupied, one with a group of about 8 people. There was also a steady stream of people getting takeout. Steve R. recently introduced me to the chili beef dish and I made it a point of ordering a full portion this time around. Outstanding, as were the old favorites cheng du dumplings, dan dan noodles, and cumin beef. As we were tucking in to our starters we heard raised voices over in the front of the restaurant by the cash register. A man was demanding that they make him chop suey and chow mein. I overheard him taunting the very pleasant waitress - "You're Chinese and you don't know how to make chop suey? I'm never coming back to this place!" You can't please everybody. Sun Mar 09 16:26:33 -0700 2008 3474000 10162 Bob Martinez 7 3475974 I agree about the portions. Each time that I have gone, I have had more protein in each dish than in any other Chinese restaurant that I can think of. The prices feel a bit higher than in other places in BR, but I will happily pay them. Think of how lucky we are to have local delivery for such good food. Sun Mar 09 16:57:33 -0700 2008 3475897 12874 carfreeinla 8 3477566 You guys know I'm a huge fan of this place, but I'll just repeat myself - I ordered another Chong Qing dish as takeout and had the same basic impression. Ratio of dried hot peppers to meat was about 3:1. Hamstrman is not crazy - he just "ordered wrong." There so much good stuff at this place, that it would be a shame to write them off based on those two dishes. Hope he gives it another try. Mon Mar 10 08:39:31 -0700 2008 3475974 12628 scooter 9 3477638 I ordered the Chong Quing chicken dish about a month ago as part of meal with a large group. Yes. the chicken was covered by a pile of peppers. No, it wasn't "2 ounces." It was a substantial portion of meat. Now maybe those peppers count as a distraction but the overall amount of chicken was generous. Mon Mar 10 08:56:07 -0700 2008 3477566 10162 Bob Martinez 10 3477736 Agreed that it might work better in house, where you've got a variety of dishes on the table and a general abundance of food. I'm sure the presentation on a plate makes much more sense, and the portion may very well be different. When you've got it at home as takeout and you expected it to be your main dish, it's disappointing - you're digging through a carton for those tiny morsels. 2oz is a low estimate, but it did seem to be less than one half breast's worth, maybe 4oz. Of course, that's normal for many other dishes, too, but there the other ingredients are edible. Mon Mar 10 09:16:54 -0700 2008 3477638 12628 scooter 9 4041281 That's common in at sichuan places in china, little tiny bits of chicken on the bone and tons of dried chilis. Wed Sep 17 06:15:39 -0700 2008 3477566 21954 2slices 1 3197006 I have been to Grand Sichuan House several times since opening and I could not be happier to live at 79th and 5th in Bay Ridge. The steamed pork dumpling are exemplary. The fresh ginger and scallions used in the dumplings is incredible, and the skins, to me, are absolutely perfect. The scallion pancake is most likened to a slightly thinner version of New Green Bo's. I have had the julienned jellyfish with scallion, mung bean noodle with spicy pepper sauce, sliced pumpkin with ginger and scallion, loofah, sweet potato cakes, and the wonderful shredded chicken with sour cabbage. Their soups, particularly the shredded pork with pickled cabbage noodle and the fish fillet with pickled mustard green noodle soups, are wonderful and a welcome change from my 4th and 86th pho addiction, and the shredded potatoes in vinegar sauce is unlike any version I have yet had (blanched shredded potatoes with slivers of pungent green chile in a clear vinegar sauce). I will try to start working through the casseroles soon (the beef and turnip looks particularly good), as well as the plethora of lovely fish dishes being offered. Oh, and the dry and salted crispy pig intestine is very well-done; the best version I have had outside of China. Also, their brown rice (you will be offered either white or brown) is perfection; nutty, perfectly cooked and a wonderful compliment particularly to the vegetable dishes. If you happen to find yourself in and around 86th for shopping or en route to the Dyker Heights holiday houses (a lovely stroll down 86th from the restaurant and not very far at all), this is a wonderful stop. And the complimentary pot of green jasmine tea is quite lovely, as is the ending of perfectly juicy and vibrant oranges. I knew this place was going to be special. I just wasn't prepared for just how special it truly is. Enjoy! Grand Sichuan House 8701 5th Avenue (btw. 87th and 88th) Brooklyn, 11209 (718) 680-8887 Mon.-Thurs. 11:00 a.m. to 10:30 p.m. Fri. & Sat. 11:00 a.m. to 11:00 p.m. Sun. 12:00 noon to 10:00 p.m. Mon Dec 10 19:12:06 -0800 2007 3137010 83145 ene 2 3201272 I live a few minutes from there and have been ordering from the Chinese-American menu, lunch specials and the such. I used to go to Chopstix for these. I don't know Sichuan food. Start me off with some recommendations from their menu. Wed Dec 12 08:34:11 -0800 2007 3197006 148964 Lschneide 3 3205125 If you are not afraid of something that's a little fatty, double-sauteed pork seems like a pretty standard Sichuan entree. Pork is cooked once, sliced thin, then sauteed with leeks and sichuan peppercorns (which have a unique slow burn). The end result is a lot like bacon. GSH's version was good. Two basic sichuan appetizers are Dan Dan Noodles (noodles with chili sauce) and dumplings swimming in the same kind of chili sauce. Things they have on the menu that are not strictly sichuan - soup dumplings (we thought these were just OK) and sauteed pea shoots (best vegetable ever.) And finally, another thing we like to get at the Manhattan Sichuans is "Tea Smoked Duck" (again, not for the fat-averse.) Haven't tried it from GSH yet. Thu Dec 13 10:47:31 -0800 2007 3201272 12628 scooter 1 3210763 http://whosfood.com/restaurant_details.asp?index=1240 Their menu is now online Sat Dec 15 12:27:42 -0800 2007 3137010 148964 Lschneide 1 3210857 We went for lunch today. Empty, but it seemed they were doing a decent delivery/takeout business. The soup dumplings were great (second the opinion that the dough was a little thick, but they were still fantastic). Had the pea sprouts and the twice cooked pork. Everything was great, and I'm already looking forward to the leftovers tomorrow. Sat Dec 15 13:08:56 -0800 2007 3137010 117711 nnovoy 2 3216876 we got take out tonight. Empty. Can't say that they were doing any delivery business. I am on a diet so I couldnt try much. Both dishes that I ordered had lots of protein in them- a rare thing these days. We will be back too... Mon Dec 17 17:57:15 -0800 2007 3210857 12874 carfreeinla 3 3238108 this place is great. in addition to seconding the pea shoots and dan dan noodles and soup dumplings cited above, i also recommend the salt and pepper shrimp, the cold cucumber appetizer, the cold pork tripe appetizer, chicken with chinese broccoli (not as boring as it sounds), and a dish not on the menu of sliced sauteed flounder and baby bok choy, which is incredibly spicy. be warned: they claim they will make things mild upon request, but that has not been my experience. and they do not mess around with those peppercorns. Wed Dec 26 14:20:26 -0800 2007 3216876 56208 ropa vieja 4 3254639 Question for some of you who've been there. Are the dishes like pumpkin with ginger and scallion, shredded chicken with sour cabbage and flounder with baby bok choy at all greasy? Does this place use a lot of oil? Wed Jan 02 15:00:35 -0800 2008 3238108 18097 sourcherry 5 3255090 I haven't had the dishes you list, but the stuff I've had doesn't seem greasy. (I guess the most comparable thing I've ordered was the chicken with chinese broccoli, like ropa vieja above. It's in a clear, somewhat buttery-tasting sauce with the sichuan peppercorns. Not heavy at all. Like I said earlier, some dishes like Cumin Beef are surprisingly "dry," but in a good way.) Wed Jan 02 17:11:25 -0800 2008 3254639 12628 scooter 6 3257586 Thanks. But just curious - Chinese restaurants don't use butter at all. Do they? Another post mentioned pea shoots with butter and that seemed odd. Thu Jan 03 12:10:04 -0800 2008 3255090 18097 sourcherry 7 3258825 Yeah, I was just there tonight, and thinking about how I'm probably way off on that. What I'm probably tasting is sesame oil. We had the "hot pot" (thin sliced chicken, pork, and beef, cellophane noodles, tofu, spinach, all of which you dunk in a boiling pot of chicken stock.) It came with "Sichuan New Years' Sauce" - sesame oil, garlic, and cilantro. (It's a special, documented only in Chinese on the last page of the menu. Amusingly, the hostess, who is a sweetie, kept pointing to the page in order to explain all of the different options, as if we could follow along.) Thu Jan 03 17:31:31 -0800 2008 3257586 12628 scooter 8 3260629 scooter, you mention upthread "cumin beef" and it has set my nerves tingling. But looking at the menu, I'm not seeing it. Could you suggest another name for it? tx Deb Fri Jan 04 09:18:23 -0800 2008 3258825 10511 Deb Van D 9 3260869 You are right, it doesn't seem to be in the take-out menu or the online version linked above. It appears on the first page of the in-house menu, and the wording is slightly different ("beef w/ cumin" perhaps.) I've successfully ordered it for take out - the woman was quickly able to figure out what I meant. Fri Jan 04 10:23:59 -0800 2008 3260629 12628 scooter 10 3261038 Great, thanks! Tonight could be the night . . . Fri Jan 04 11:04:32 -0800 2008 3260869 10511 Deb Van D 7 4041286 Not traditionally. It's steamed and likely in a combination of oil and maybe chicken broth. Wed Sep 17 06:17:39 -0700 2008 3257586 21954 2slices 1 3269356 I was delighted with this place. I was slightly worried that my expectations were artificially high, but after only one visit this past Friday night, I am very happy. I was with friends and had an opportunity to sample about six dishes, and all of them were top notch. Made me all-over giddy. I don’t find Sichuan cuisine to be as awfully spicy-hot as some people do, more tingle in those Sichuan peppercorns than chili heat. But this food packed a gratifying smack. The dan dan noodles are in my top three ever, and thanks to CH scooter I was able to find the cumin beef on the menu. That was terrific, crispy, addictive, fiery little morsels, I had trouble shooing one of my tablemates away. He kept saying that he had a cold and needed the heat. Beat it. Wonder how they get it so crispy. We tried the Chengdu spicy dumplings and some wontons in chili oil, both really nice. Our ailing friend, though, ordered the dish that was the standout of the evening. He very often orders duck when he sees it on a menu, and that night was no exception. I like duck but tend to be disappointed by it in restaurants, and prefer my own at home. But his shredded duck with string beans was just outstanding, happiness on a plate. The owner came out and introduced himself after our meal, a winning sort. He made a point of saying that he had spiced the dishes accurately and we told him that we appreciated it. He volunteered this, we hadn’t made a song and dance about demanding that the food be Authentic. The place has a lot to offer and I wish them well. It was worrisomely quiet while we were there. Oddly enough, I think this is the first time I’ve been to a Sichuan restaurant where none of us ordered the double cooked pork. Something to look forward too. We should have tried the Chinese broccoli. And the scallion pancake. And the jellyfish. So many dishes, so few stomachs. We mean to go back at the first opportunity, even though Bay Ridge is little stretch of the legs for us. Great place. Mon Jan 07 08:50:20 -0800 2008 3137010 10511 Deb Van D 2 3404603 I too was worried that my expectations were high -- after reading this raving thread, I certainly got excited. Nevermind the fact that I live two blocks away on Fifth Avenue! Nevertheless, my boyfriend and I just got home from our first trip to GSH, and thanks to the recommendations of folks here, it was GREAT. We started off with the scallion pancake and the wontons in chili oil. I wanted to drink the chili oil it was so yummy. We split the cumin beef as an entree and spent most of the time trying to figure out how the heck they make it so dry and crispy at the same time. I've never had anything like that before -- so tasty. Even the scallions in this dish taste sweet when compared with the punch that cumin rub packs! Though reviews have claimed the place is dead when they've gone, there were quite a few other couples there this afternoon. The service was great too - our waitress was really friendly and interested to find out how we liked our food. Can't wait to go back and try more! Sat Feb 16 13:48:38 -0800 2008 3269356 166695 jillysp 1 3270913 Had to respond after having a really nice meal here on X-mas day -- skipped Chinatown in Manhattan for some Brooklyn eats...We had the following: steamed pork and crab soup dumplings -- nice flavor, slightly thicker dough (used to Joe's Shanghai on Pell, which we love); scallion pancake - thin and yummy; pea shoots - delicious, slices of fresh garlic throughout; double cooked pork -- just devine, with a perfect black bean sauce; dan dan noodles -- good, but spicey. Two things we were not so impressed with were the tea-smoked duck (skin was very gamey, almost inedible -- and we usually love fatty skin) and the red pork with chestnuts. Looking forward to going again and trying more of the Szechuan delights -- great service, reasonably priced and we hope it does well. Mon Jan 07 14:37:19 -0800 2008 3137010 23270 cubanat 1 3285308 This is a seriously good restaurant. Just so you know, my points of comparison are Spicy and Tasty and Szechuan Gourmet (the Manhattan branch on 39th St.). Based on one meal, this place compares favorably. I recently went with a couple of people based on this thread. We had - Szechuan wontons - perfectly prepared, nice and spicy. Chengdu dumplings - this was a new dish for me. The dumplings themselves were longer and had a sort of oblong shape and had a noodley quality to them. The filling was also different - finely minced pork that was smoother in consistency than standard dumplings. Honestly, if I had read this description before eating them I might not have found it appealing. In fact the dumplings themselves were very good and made a nice change from the standard kind. And of course they were suitably spicy. Dan Dan noodles - they compared with the best I've had. Hot and sour soup - It was a cold night and this was a nice rendition. Shredded Pork with fried bean curd - I use this dish as a benchmark since it's served at both S&T and SG. This version compared nicely. Shredded duck with green beans - A standout dish. Normally I find duck to be on the greasy side. I can eat a bit of it but it has limited appeal. Not this time. This was nicely crispy and had a wonderful spicy kick. Not overpowering but enough to really wake up your mouth. Cumin beef - My friends liked this dish more than me. One of them said that it reminded him of beef french fries and I think he had a point. Nicely crispy, the cumin taste was pleasantly assertive. I liked it fine but I liked the other dishes more. Put it down to personal taste. They sell beer and wine. The beer selection was somewhat limited but we found something we liked. On the night we went they only had a generic red wine. It was the only part of the menu that could use a bit of improvement. The chef/owner came out to find out how we were enjoying the meal. We'd been praising the dishes to the waitress and I think she must have passed on the compliments. He was a genuinely interested in our opinion and he was really pleased we appreciated his efforts to serve authentically spicy dishes. This is an outstanding place. I'm a long time Park Slope resident and for the first time I've got a case of Bay Ridge envy. Logistics - this place is on 5th Ave. and 87th St, around the corner from the giant 86th St. branch of Century 21. Combining a shopping trip with a first class lunch or dinner sounds like a good idea to me. It's one block from the 86th St. R train stop. Grand Sichuan House 8701 5th Avenue (btw. 87th and 88th) Brooklyn, 11209 (718) 680-8887 Mon.-Thurs. 11:00 a.m. to 10:30 p.m. Fri. & Sat. 11:00 a.m. to 11:00 p.m. Sun. 12:00 noon to 10:00 p.m. Fri Jan 11 10:30:50 -0800 2008 3137010 10162 Bob Martinez 2 3352355 I've been back twice since my first visit and this place hasn't missed a beat. Both times I brought along groups so we got to try a wider range of choices. New dishes - Mung bean noodle with spicy pepper sauce - this was one of the hottest things I've had in awhile. It would probably be too hot to eat by yourself. It's best shared among a few people so the heat doesn't become too intense. Tasty though. A noodle dish with peanut sauce which I'm not finding on the on line menu. Not particularly hot but quite tasty. If you're ordering lots of spicy stuff this is a nice change of pace. Cucumber with fresh garlic - cool and soothing. Another change of pace dish. Sliced conch with hot red oil - I'm not as conch eater but my fellow diners seemed to enjoy it. A solid B+ based on their comments. Sauteed spicy chinese broccoli - plenty of heat and subtle flavor. Chinese broccoli actually resembles broccoli rabe more than anything else. I'd happily order this again. Shredded potatoes with vinegar sauce - A winner. Slivers of potatoes cooked perfectly with incendiary slivers of greenish peppers mixed in. The peppers were so beautiful that I decided to eat one. That probably was a bad idea - my mouth burned for 5 minutes. Luckily they are easily avoided and impart a nice zip to the dish. Just don't eat them. Shredded duck with spring ginger - very good indeed but the shredded duck with green beans beats it out. People raved about this dish when I ordered it on my 3rd visit. Braised sliced beef with chili sauce - We ordered this based on Steve R.'s recommendation and I owe him for this. It was wonderful, spicy in a subtle way with a really unusual balance of flavors. I will definitely order this on my next visit. Sauteed loffah - I didn't try this but I noticed that the person who ordered it didn't eat all that much of it. I suspect it just wasn't particularly interesting. We ordered one of the fish dishes but I'll be damned if I can remember which one. People liked it fine but I noticed that at the end of the meal there was still a bit left. The beef and duck were completely finished. I'm sure there are things that I'm leaving out but that's a fair sampling. This is a great restaurant. Thu Jan 31 10:53:49 -0800 2008 3285308 10162 Bob Martinez 1 3290315 My friend and I went to Grand Sichuan House last night after reading about it here. It was fantastic! The scallion pancakes were thin and crispy without being greasy, my ma po tofu was spicy, tingly and flavorful, and even my heat-averse friend's egg fried rice was pretty awesome. Can't wait to go back! Sun Jan 13 07:22:49 -0800 2008 3137010 58924 eating me 2 3346385 Finally got a chance to eat at Grand Sichuan tonight. It was, indeed, quite delicious. Scallion pancake, soup dumplings, duck with ginger all yummy. We will definitely go back. Tue Jan 29 17:37:19 -0800 2008 3290315 123661 AnnBR 3 3348710 I'm glad you liked it. If you liked the duck with ginger, next time try the duck with green beans. I liked them both, but liked the second dish better. Wed Jan 30 11:28:26 -0800 2008 3346385 10511 Deb Van D 1 3350634 We are homebound these days with a new puppy, and eating GSH as takeout about twice a week. We've been settling into a routine and enjoying some repeat dishes. (Thanks for the heads up on shredded duck with spring ginger!) The most interesting discovery has been that they even do Singapore Mei Fun well - their rendition is almost up there with NY Noodle Town (nice and spicy, but perhaps lacking the stick-to-your-ribs greasiness of NYNT.) 1000X better than other places in the nabe. Wed Jan 30 20:16:58 -0800 2008 3137010 12628 scooter 1 3357365 My one complaint is that because of my dietary restrictions, I must order food with no soy sauce. I eat mostly steamed plain foods. Everytime I order something, I ask that they use chinese veggies. Instead they always use American ones. They serve such wonderful specialty vegetables- the pea shoots, the pumpkin soup etc, not sure why they won't use Chinese vegetables in more general dishes. Fri Feb 01 17:53:32 -0800 2008 3137010 12874 carfreeinla 1 3365481 People, you need to go to this place - we made it on Sat night there was just one other party and a Daily News photographer shooting for a story. .All of our dishes were good, some excellent - its a great new eating spot. szechuan shrimp dumpling in red chile oil - nicely made, dumplings included dried shrimp, gave a funkier flavor, nice wrapper. green beans with shredded duck - this came across like BBQ at first till I realized its made with their tea smoked duck - a very interesting and delicious combo with the fresh snappy green bean blandness - no rice needed on this one chonqing dry and spicy chicken - this is the dish where there are bits of chicken fried in a huge mountain of dried red chiles, with salt and spices - in this rendition, the chicken was lightly breaded (question, does anybody think chinese restaurants are cheating and using chicken nuggets as a raw material for this type of dish) It was really enjoyable tho I thought the non-breaded version I had at the UES Wu Liang Ye a few years ago was better and our dining companion though t it could be crispier. spicy chinese broccoli - this was a very fine veg dish - as someone elsewas posted, it was beautifully sliced and crispy - instead of being covered with gloppy chili garlic sauce as I had feared it had no apparent sauce at all but the (mostly) subtle flavor of chiles and szechuan pepercorn with the oil. impressively restrained and delicious. cured pork with spring garlic (?) - greens - its in the picture menu and I may have gotten the name right - this was thin slices of cured pork - maybe belly bacon - it was white and brown slices - cooked with pieces of flat greens that seemed like leek leaves. It was wonderfully savory and enjoyable. I look forward to lots of return visits to explore more of the menu - its in a rather unfortunate location back behind Century 21, but the municipal parking garage and the R train line are close, so do go!! Mon Feb 04 19:43:07 -0800 2008 3137010 11130 jen kalb 2 3367423 I've been there 3 times this past month with groups of 5-8 CH and other food folk and every time was a winner. The string beans are seriously great, but we found that the ones with minced pork were even better than the duck (which we also liked). So were the Chongqing chicken & cured pork that jen mentions above. Additionally, there's a chicken with potatoes dish that's really good and the cumin beef is crispy and addictive (better than the cumin lamb, which is also a good dish but not crispy). The Tripe/Tongue combo & Beef Tendon apps were seriously hot/spicy but very nice, as was the mung bean app (not as hot, just good). One of my favorite dishes was the braised sliced beef with chili sauce. Over the course of the 3 visits, with about 20 eaters (total), I think I've sampled much of the menu and, overall, think I'd rate this place right up there with Little Pepper and Spicy and Tasty in Flushing. Not bad for a Bay Ridge place. Tue Feb 05 12:10:24 -0800 2008 3365481 11394 Steve R 1 3407829 We went today and had a great time. Pork Soupy Buns were perfect - a generous serving of 8 substantial pieces, each with plenty ginger and scallions. They were too strong tasting for a main course, but perfect for an appetizer. Cumin Beef was also excellent. I ordered it super hot, and it REALLY was. In the picture section, I saw Dry Sauteed Beef, which didn't have a number and didn't seem to be on the menu. It was my favorite dish at the late lamented Cuisine de Szcechuan on Irving Place -- dry, crispy and coated with ground Sichuan peppercorns, with slivers of carrot and celery and no sauce. I definitely try it next time. My wife doesn't like hot stuff, so she had the Sesame Beef. It was just right -- lots of sesame flavor but without the usual fur coat of sesame seeds, fried in fresh oil, sweet but not overpowering and just crisp enough. Sliced Pumpkin with Ginger and Scallion was very interesting, though not hot. The pumpkin was chunks with green and light orange flesh, not too strongly flavored but nice, with a tasty yellow sauce I couldn't identify. They used young "spring" ginger, which I wasn't aware was available this time of year. All the tastes were clean and clear, unlike most places, including the Manhattan incarnations of Grand Sichuan House. At 2:00 on Sunday afternoon, parking was possible and the place was nearly empty. We really loved it and will be back often. Sun Feb 17 18:32:43 -0800 2008 3137010 10539 KRS 2 3428521 Last Friday the Daily News reviewed Grand Sichuan House! http://www.nydailynews.com/lifestyle/food/2008/02/15/2008-02-15_spice_exploration_in_brooklyn-1.html Very exciting! This evening we tried to get our usual takeout and it was apparently very busy. The story definitely used this thread as a source, since it included my misinformation that it was the former OTB parlor (Sorry, Irene! The OTB is actually still a few doors over. I'm an idiot.) The food news is "Sauteed Diced Fish w/ Spicy Chili Sauce," another winner. Let me see if I can describe this accurately, at least - The diced fish is actually fried? Not the naked chunks I was expecting, anyway. The sauce is subtly applied with a moderate heat - it's not swimming in chili oil. And it's got chopped red peppers that, when tender, are fun to eat (though sometimes the skins are too tough.) Sat Feb 23 19:05:58 -0800 2008 3407829 12628 scooter 3 3474738 We went back and had the Dry Sauteed Beef, which wasn't ambrosial like it used to be on Irving Place, but was excellent (and *very* hot) -- slivers of beef cooked until nearly dry, with slivers of celery and carrot. It was better (and hotter) the Cumin Beef, in which the cumin covered up the flavor of the meat. Pork and Shrimp Soupy Buns were quite good, but I liked the plain pork ones better. The pork and shrimp together cancelled each other out. Once again the place was empty. Everybody go quick before they have to close. Sun Mar 09 08:08:57 -0700 2008 3428521 10539 KRS 4 3476238 We went on Friday night in the rain after reading about the restaurant here and had the pumpkin, cumin beef, and soup dumplings--hardly original. It was excellent. We are going back. We were the only people there so I am worried. But, it was pouring out. Sun Mar 09 18:31:55 -0700 2008 3474738 19760 BMartin 5 3476356 "We were the only people there so I am worried." I was there that same night. We arrived at around 8:15 and left at 10:15. As I said above, 4 tables were occupied including ours and there was a stream of takeout orders. The table behind us had 6 or 8 people, a mixed Asian and Caucasian group of men an women. Then there were the 2 people sitting by the window, An Asian guy and Caucasian girl. For awhile 2 Asian men occupied another table. Then there was my GF and myself, both Caucasian. How did you miss us? Or were you there earlier or later? Sun Mar 09 19:17:10 -0700 2008 3476238 10162 Bob Martinez 6 3483451 Well, I guess we are fuddy-duddies because we got there at about 6:30. So I am glad to hear it was bustling later on. I am really looking forward to exploring this cuisine more--its the first new cuisine I have had for many years. Tue Mar 11 17:10:53 -0700 2008 3476356 19760 BMartin 1 3489844 Had a wonderful meal there last night, our second visit. Chendu Dumplings were nice and spicy and maybe the best Sichuan Cold Noodles I've ever had, spicy, sweet & sour all at once. Wonderful Cumin Beef ann nice garlicy pea shoots. We were one of five tables, a real ethnic polyglot too. Thu Mar 13 13:27:30 -0700 2008 3137010 11503 jakeyd 2 3494434 Went there again tonight. Somewhat more crowded with young Chinese couples speaking in the soft vowels of Sichuan. Had the wonton soup, which was very delicate and not like the briny assertive broth that you find in Brooklyn's Chinatown, and we had the beef in brown sauce, which was lovely smooth and velvety. The workers there seem genuinely pleased when you like the food--they are obviously very proud of their cuisine. And for once in a Chinese restaurant their concern over whether the food would be too hot was justified. I must admit I'm quite taken with the place. Fri Mar 14 19:14:45 -0700 2008 3489844 19760 BMartin 1 3569428 We returned to Grand Sichuan House last Friday night. Aside from ordering some favorites I decided to try some new things. Like Sripraphai GSH has a series of photographs of various dishes along with the printed menu. The picture of the dry sauteed shredded beef caught my eye. (Strangely I looked for it on the printed menu but couldn't find it.) When it was brought to the table I was a bit disappointed. It seemed smaller and a bit more ordinary than the photo but looks are deceiving. This dish was dramatically good. The spicing was hot but not overwhelming and was balanced out by the slight sweetness of the slivers of peppers included in the dish. It was very good indeed. The portion size was just fine as well. The other newcomer was the broccoli. I've had their Chinese broccoli before and it reminded me of a spicy version of broccoli rabe. It's pleasant enough but it reminded me that I'm no great fan of broccoli rabe either. This time around we ordered the spicy American broccoli with garlic sauce. I've been a fan of the version served at Spicy and Tasty for years but this topped it. Unlike the S&T version this one didn't taste of sesame oil but it had it's own rich flavor. The spicing added a bit of zip but I wouldn't call this a hot dish. The chef must have read my mind because the dish consisted entirely of florets; there were no chewy stalks to deal with. My description isn't doing this dish justice - you need to try it for yourself. If my mother had cooked her vegetables like this I'd have cleaned my plate every night. People have voiced concerns in the past about the level of business this place does. On the night were were there about 3 tables were occupied. Balancing this out the phone rang about every 10 minutes and people kept coming by to pick up take out orders. If I lived in Bay Ridge I'd hit this place every week. (BTW, we got there around 8:15 and were able to park right in front of the place. In fact, I've always have been able to do that. The area is a madhouse during the day but becomes really quiet at night.) Mon Apr 07 09:10:29 -0700 2008 3137010 10162 Bob Martinez 2 3571016 Hi Bob -- Funny, on your recommendation I tried this place on Friday and only at the last minute opted for delivery, as I live nearby. If I had gone (at 8:15, when I ordered), I would've seen you. Mine was probably one of the phone calls. I also got the Chinese broccoli, which I happened to like a lot. It had heat without overkill, and it was slick with oil without making the broccoli (or choi, or whatever the veggies were...like broccoli rabe, as you said) soggy. It wasn't drowning in oil or sauce. I got the dan dan noodles, which were very good but not as mouth-numbing as the ones at Spicy & Tasty (and I'm just peculiarly into the numbing feeling of peppercorns, so this isn't a barometer of quality or anything). They were delicious and addictive, though. The pumpkin with ginger and scallion was excellent, even more so the next day for lunch. I'm delighted to have an alternative to the offputting takeout Chinese places in the hood. The food is excellent, and I bet I'll be here every week. I now need to try that American broccoli dish you mentioned... Mon Apr 07 15:06:19 -0700 2008 3569428 48540 merrymc 3 3571209 Went on Thursday night around 7:30. We were the only ones there. The phone rang once during the time it took us to eat our meal. The waitress was making designs out of soda cans in the back. As usual the food was excellent. The soft shell crabs with red peppers were excellent. Every time we go there we try something different and are never disappointed. When we were leaving two ladies were being seated and asked us about the meal and we gave them our recommendatins about what to order. Mon Apr 07 16:03:32 -0700 2008 3571016 147495 psnative 2 3572390 I went on Sat eve. Place had been converted into three big tables ( they still had room parties of two and 4) filled with Chinese families being served big bowls of food. I had a toddler in tow and the waitress ( and waiter in a tee shirt!) could not have been nicer or more accomodating- even sitting next to my niece at one point. So glad that it is in BR Tue Apr 08 03:13:08 -0700 2008 3569428 12874 carfreeinla 1 3947603 We made it back here again a week or so ago, it had been some weeks between visits and I was feeling homesick for it. We had some of our favorites, dan dan noodles, Chengdu dumplings, cumin beef (which was REALLY spicy that night, and really terrific). I forget what else. We really like the way they treat American broccoli with its lusty sauce, and we sort of pined for it, but we wanted to try something a little different. My mate had had it before, but the shredded potatoes with vinegar sauce was new to me and it was really just so good. Spicy, vinegary and with a slightly crunchy bite, the dish made a great counterpoint to the rest of the meal. It's a dish for the table, though, fit to be shared--they send out a generous amount. It may be my new favorite potato salad. Mon Aug 11 12:25:31 -0700 2008 3137010 10511 Deb Van D 1 4017527 Why add to a thread that already has 56 replies? Because this place is that good. Was finally able to make it over for dinner, at around 7pm. The place was empty, bone dry. The desk was getting some take-out calls, most of the requests coming from their selection of Chinese American favorites (ie General Tso's, chicken w/ broccoli, fried rice, etc.) My cumin lamb, tender, moist, very flavorful with a residual and intense heat, was superb. It ranks, for me, with Chengdu Heaven's marinated beef, Spicy and Tasty's Tea-Smoked Duck and Grand Sichuan St. Marks' twice-cooked pork as my favorite Sichuan dishes in the city. My wife's Double Cooked pork, while good, was somewhat disappointing. The somewhat sweet sauce tended to overwhelm the pork and leak taste somewhat, as compared w/ GS St. Mark's version, which is hot, earthy and aromatic all at the same time. We always get the cold cucumber dish, wherever we go, as a cool, refreshing pallette cleanser, and GSH does it up right. We also got a dessert of sticky rice balls with some type of sweet bean paste inside. Unique, chewy and good. Tons of menu items looked tempting, in addition to scores of recommendations above. Good thing I don't live in Bay Ridge. Between GSH, and nearby stalwarts Karam, Pizza Wagon ( a sentimental favorite from when I worked here) and the egg creams at Hinch's, I'd need a bigger belt. P. P. Mon Sep 08 10:24:41 -0700 2008 3137010 24813 Polecat 2 4017631 "Why add to a thread that already has 56 replies? " It's kind of nice to have all the comments about this place in one convenient spot rather than scattered among 37 different threads. I get over to GSH about every 6 weeks and the meals range from very good to excellent. Your post reminded my that I'm due for a return visit. Mon Sep 08 10:57:56 -0700 2008 4017527 10162 Bob Martinez 3 4018311 we were in there Friday night and apart from a few takeout orders, it was quiet. I just dont ge the lack of patronage. Our spicy chinese broccoli and mung been noodles with spicy sauce were terrific - our duck with spring ginger was not as wonderful as an earlier dish with beans, but overall it was an exceelent meal. Mon Sep 08 14:16:43 -0700 2008 4017631 11130 jen kalb 4 4018430 "our duck with spring ginger was not as wonderful as an earlier dish with beans" I've noticed this too. Based on my own preferences the duck with ginger should have been better, but it's only very good. Luckily, this is easy to fix. Just order the duck with green beans next time. It's consistently excellent. Mon Sep 08 14:54:17 -0700 2008 4018311 10162 Bob Martinez 4 4022183 One of the Bay Ridge blogs just had a thread about Chinese Food. GSH was not even on the radar screen. Tue Sep 09 19:39:41 -0700 2008 4018311 12874 carfreeinla 5 4024299 Were you able to post a comment on that thread? Perhaps if folks in the neighborhood knew they had a gem of authentic regional Chinese cuisine right under their noses, the place would be more comfortably crowded. I'm with all the regulars who worry about keeping this place alive. Best Chinese I've had in the borough (non dim-sum), hands down. Wed Sep 10 13:40:00 -0700 2008 4022183 218541 hhhippo 6 4025516 i did... Wed Sep 10 21:00:26 -0700 2008 4024299 12874 carfreeinla 7 4025816 me too and its not a blog! Thu Sep 11 04:23:27 -0700 2008 4025516 14237 bruklinboy 8 4027937 Yes, you are absolutely correct. Thu Sep 11 17:49:28 -0700 2008 4025816 12874 carfreeinla 9 4028916 Its great when 56 becomes 65..... This is what CH is all about - and what really gets me revved up - a terrific neighborhood place with an authentic cuisine. After re-reading this thread, I decided I have to go for lunch today (despite a previously planned outing for dinner at Srip before the Mets game tonight - with rain coming it might just be an all-eating kind of day). What to order for a first-timer? If any of the regular posters are looking, could you distill for me what you would order for your first time here (I am a Sichuan addict and frequently find myself at S&T). Left to my own devices, and based on the thread, I would order the Chengdu dumplings, szechuan wonton, duck with green beans, Chong Qing Spicy Chicken and cumin beef. This thread actually reminded me a conversation I had with a guy that I used to work with. His family owned a number of financially successful Chinese restaurants in CT. I proposed to him that authentic chinese cuisine (any region, but I was particularly interested in Sichuan or Hunan) could be financially lucrative, especially in NYC. He vehemently disagreed, and with some level of condescension, said that our palates would never go for it. I remember that discussion vividly every time I wipe my chin off after ethereal S&T and, also, after every lousy meal of soggy tasteless double-cooked pork with canned mushrooms at some neighborhood takeout place (chop suey, anybody?). Fri Sep 12 06:56:58 -0700 2008 4027937 15942 BillyBob 10 4029146 "Chengdu dumplings, szechuan wonton, duck with green beans, Chong Qing Spicy Chicken and cumin beef." Sound like you've got a group with you. Those are very good choices, especially that duck dish. Lets go Mets! Fri Sep 12 08:12:26 -0700 2008 4028916 10162 Bob Martinez 11 4029857 we had a bean noodle in spicy sauce dish last week (looks nothing like the picture menu, these are big square noodles that look vaguely korean) in the same sort of sauce as the dumplings. very good for the vegetarians among us. I just wish they would throw some cilantro or scallion on these dishes though.. Fri Sep 12 11:49:10 -0700 2008 4029146 11130 jen kalb 10 4029777 I like the sliced lamb w. cumin better than the beef. Non spicy dishes that are good are sauteed loofah and the sweet potato or pumpkin cakes. The waitress is so sweet that she brought out a raw loofah for me to see and wrote it down for me in chinese. Great place - my husband loves the dan dan noodles and the ma po tofu! Fri Sep 12 11:26:43 -0700 2008 4028916 11776 dmjuli 11 4031570 My favorite dish is the ma po tofu as well. I cannot have anything with soy sauce in it and finding something with "deep flavor" can be a challenge with Chinese food. That is a really wonderful option. Sat Sep 13 05:21:19 -0700 2008 4029777 12874 carfreeinla 12 4031718 we had a vegetarian version of the ma po tofu the other night, and while it was acceptable and my veg daughter liked it, it was not a standouts - sort of uni-dimensional, with too much, thick sauce and uninspiring tofu. maybe omitting the meat throws off the balance, but it was much less good than our gold standard, the version served at the original grand sichuan on canal street (when the guy running the chain was there) - in that version, the tofu was silky and appeared house-made, and the sauce was lighter textured (maybe with broth) - tho even more spicy. Sat Sep 13 07:32:04 -0700 2008 4031570 11130 jen kalb 13 4033309 I like the variety with the fish. Lot of "white" food contrasted to the spice and subtle peanut flavor. Sat Sep 13 22:44:45 -0700 2008 4031718 12874 carfreeinla 1 4039526 i just want to add my two cents to this thread, because i think this place really deserves props. thanks everyone for all the great descriptions of different dishes -- now i know what i'll be trying next time. just a shout-out for some not-super-adventurous picks, for any of you rolling with anxious eaters: their pork lo mein is, hands down, one of the tastiest versions i have ever had -- long threads of flavorful red-cooked pork, chunks of scallion, and a perfect amount of saucing and grease. the wontons in red oil are ridiculously addictive; even my boyfriend, who claims not to like chili oil, would not allow the waitress to take away the bowl long after the wontons were gone. we poured it over rice and it was delicious. also, the dry sauteed string beans with minced pork are really just perfect, especially if you are trying to fool a non vegetable eater into eating vegetables -- the minced pork is salty, saucy, and laced with little scallion bits in a very favorable bean-to-meat ratio. even the standard fried pork dumplings are several cuts above the rest -- the filling is fresh, and whoever mans the fryer in that kitchen is doing something really right, because the brown sides of the dumplings were almost shatteringly crispy. i could have eaten all 8 myself, and then some. one other thing that really bears repeating is the friendliness of the people who work here. i have come in here at closing time, starving, and they won't turn me away. they are always good with suggestions, and very attentive to spiciness tolerance of different diners. overall, this is a really great spot and i'm so glad they are getting steady business. Tue Sep 16 11:44:35 -0700 2008 3137010 58142 calabaza 1 4039939 I love this place, but I am perplexed about something. I once ordered the sour long beans with minced pork, one of my most beloved dishes, and asked for it "not too spicy" based on the warning in this thread. It came out 20x spicier than the Manhattan GS version--so delicious I ate it for days with lots of rice but bent over holding my stomach 24/7. Then last time I ordered the dry sauteed green beans with pork and asked "is it spicy?" She responded, "no, not spicy at all" and it wasn't. Is that usual? I would think they are basically the same dish. And what should I do to get them to prepare the sour beans so that I can eat it? Is it a lost cause? Tue Sep 16 14:08:39 -0700 2008 3137010 179567 hennybee 1 4285243 From today's Times; looks like I have to put this place on my map! http://events.nytimes.com/2008/12/31/dining/reviews/31unde.html?ref=dining Wed Dec 31 07:01:03 -0800 2008 3137010 12618 erica 1 4381767 Tried the place tonight. It was awful. I can't believe how bad it was. Maybe it is good for carnivores but all the veggie dishes we had (including the supposed awe-inspiring pea shoots) were bland and mushy and left a really bad taste in our stomachs. We should have known that not only is Chinese food bad, but Chinese food in Bay Ridge is double bad! Mon Feb 02 16:48:24 -0800 2009 3137010 189650 sam07 2 4382019 Someone has confused you. Repeat after me - "Szechuan Chinese is not a vegetarian cuisine. Szechuan Chinese is not a vegetarian cuisine." Mon Feb 02 18:20:33 -0800 2009 4381767 10162 Bob Martinez 2 4382098 try the chinese broccoli and the thick bean noodles with spicy sauce next time. Both are really delicious and my veg daughter loved them. Mon Feb 02 18:45:58 -0800 2009 4381767 11130 jen kalb 2 4382181 chinese food is not bad. repeat. not bad. Mon Feb 02 19:15:14 -0800 2009 4381767 12064 david sprague 3 4382228 chinese food can be very not bad. repeat. very bad. Mon Feb 02 19:32:11 -0800 2009 4382181 94651 NYJewboy 4 4382250 "can be" and "is" are very different. trust me. Mon Feb 02 19:38:40 -0800 2009 4382228 12064 david sprague 1 4992836 I've been back here about 5 or 6 times since I last posted about the place and it's still wonderful. My only concern was that I thought they ought to be doing better business. Over the last 3 visits I've been pleased to see that they're now about 80% full. In any sane world there would be lines out the door. On Friday we had the usual suspects (Dan Dan noodles and Chengdu dumplings) as well as something new - shredded crispy beef. It was well spiced but not particularly hot. I'd recommend it to people who can't tolerate truly hot foods but who still like the occasional bit of excitement in their lives. We also spent time with our old friends, the shredded duck with green beans and the green beans with minced pork. I love this place. Mon Aug 31 10:11:35 -0700 2009 3137010 10162 Bob Martinez 2 4997632 I think they're more popular as a takeout place. Man, that's a great restaurant. Tue Sep 01 19:01:32 -0700 2009 4992836 66959 francesb 3 5013306 I recently tried and LOVED this place. Only had take-out...it's very convenient if you need to take a trip to Century21... The cumin lamb from the "New" Sichuan side of the menu is (so far) my favorite. Fire-y flavorful. The mapo tofu is spicy hot delicious too. If I ever eat in, I'll try the seafood dishes -- I don't expect they'd carry out well. Tue Sep 08 09:01:23 -0700 2009 4997632 11989 pitu 4 5045769 I recently tried this place and left unimpressed. I'm amazed by the power blogs and the Internet in general have to hype up restaurants. Dan dan noodles were alright, and the cucumber with garlic was tasty....but definitely not worth the hike to Bay Ridge. I think Flushing is where it's at...... Mon Sep 21 08:23:31 -0700 2009 5013306 126281 eatingraoul 5 5045941 "I'm amazed by the power blogs and the Internet in general have to hype up restaurants." They even managed to fool New York Magazine and Robert Sietsema. http://nymag.com/listings/restaurant/grand-sichuan-house/ http://www.villagevoice.com/2008-06-03/restaurants/dr-john-and-our-critic-embark-on-a-chile-pepper-eating-contest/ Mon Sep 21 09:10:40 -0700 2009 5045769 10162 Bob Martinez 5 5048671 Well, it all depends on where you're starting from. Bay Ridge is 1/2 hour away (or less) for me and Flushing is about an hour 20 mins on the train... Locating a delicious dinner relatively nearby is not hype. Tue Sep 22 07:38:30 -0700 2009 5045769 11989 pitu 5 5048699 I wonder if you tried the dishes that have been recommended on this site - every place has particular dishes they excel at. And while it may be possible for someone who has eaten repeatedly at all the good sichuan places in the city to make a relative quality judgement, it is notable that there are genuine and fine sources of this food spread around three boroughs now, halleluhah. Tue Sep 22 07:48:19 -0700 2009 5045769 11130 jen kalb 5 5049105 Really? Their braised beef in chili sauce is the best I've had. Better than Bamboo Pavilion, or Joe's in Md, anyhow. I haven't been to Flushing Tue Sep 22 09:55:28 -0700 2009 5045769 13523 michelley 5 5049534 We're among the few that also have been disappointed the three times we ate there. However, before you say that Flushing is (only) where it's at, you need to try the Bamboo Pavilion. The food there is great IMO. Tue Sep 22 11:49:32 -0700 2009 5045769 12428 bobjbkln 2 5158058 Our most recent visit last Friday night and I'm pleased to report that the kitchen at Grand Sichuan House continues to produce outstanding food. All the old favorites made an appearance - the chengdu dumplings, dan dan noodles, cumin beef and chicken with spicy capsicum. Oh yeah, I left out he green beans with minced pork. All were excellent. In previous posts on this thread there have been some concerns about the the level of business they've been doing. Over the past 6 month things seem to have turned around. On the night we were there it was about 80% full with a number of tables occupied by large groups. The phone kept ringing for take out orders as well. You know what puzzles me? I can't figure out why there are any empty tables at all. In it's own way this place is as good as Al Di La. Thu Nov 05 08:58:27 -0800 2009 4992836 10162 Bob Martinez 3 5170500 The advantage to frequent visits is that you're more likely to range through the menu rather than order the predictable favorites. Last Friday I ordered the shredded pork with dried bean curd, or as they bill it, "Sautéed Dry Bean Curd And Celery And Pork." I first had this dish at the original incarnation of Spicy & Tasty and thought it was terrific. This is it's equal. The bean curd absorbs the full flavor of the sauce and it's cooked to a perfect al dente doneness. Mixed in with the pork and celery, this dish is a great mix of flavors and textures. My only quibble - the default preparation isn't particularly spicy. (This is by design - it's not listed as a spicy dish.) At S&T I've always asked them to add some zip to it and they oblige. I made the same request at GSH but the message didn't reach the kitchen. It's *still* a great dish but a little heat would make it even better. I'll keep trying. Tue Nov 10 11:30:16 -0800 2009 5158058 10162 Bob Martinez 1 5229414 Soooo happy with this place - still love those pea shoots (they've gone up a few dollars, but worth it for me) and the sauteed spicy chinese broccoli is incredible with a great smokey chile flavor and a few whole smoked chiles. Next on my list is string beans w pork, vinegar potatoes, and the pumpkin... The cumin lamb is consistently a mind-blowing punch of delicious. Sat Dec 05 07:08:07 -0800 2009 3137010 11989 pitu 2 5230192 I have had the potatoes and the pumpkin. Both are good, but I would only order again if I had other things with them- didn't want to eat a whole meal of either.. Sat Dec 05 13:53:42 -0800 2009 5229414 12874 carfreeinla