little szechuan in MSP what's going on?

[JKLVSFD]

Ok so my husband and I are all set to go to our favorite restaurant tonight, Little Szechuan and it’s a big deal cause we finally scored a babysitter and I read today in the “Twin Cities Eater” that there is a new restaurant in Bloomington (Grand Szechuan) that is being run by former LS staff. I immediately bop on Chowhound and read what I can about what went down but now I am seriously perplexed – where do we go? Back to LS or to try GS? Sounds like LS might not be the same but GS doesn’t have it the kinks worked out yet? Any perspective from people who have been to LS since the staff leaving would be greatly appreciated. We are celebrating our anniversary and get to go out very infrequently and I really want dinner to be amazing like it has been in the past at LS because I am going to be seriously bummed if my homestyle tofu is not up to snuff!

[bob s]

I would normally say to go ahead and take one for the team and try LS again. I'm anxious to know what's up there since I haven't eaten there since early June.

But sacrifice should not be part of an anniversary dinner... So all I can do is request that you report back if you do go to LS.

[St Paul Susie]

http://www.twincities.com/life/ci_132...

[Haricotsv2]

Thanks, Susie. I went to LS within the last 3 weeks, and thought it was great as usual.

Margi

[spahkee]

Went to Little Szechuan on Wednesday night and was a bit apprehensive given the stories about their cook walking out with a bunch of their staff and going over to Grand Szechuan. However, I'm pleased to report that our favorites were just as good if not better than they have beenin the past - ma po tofu - larger chunks of tofu, which is easier to pick up, and their tongue numbing hot chilis and sauce were delectable. Their appetizer of spiced dry tofu and peanuts were good although I prefer my peanuts a bit more toasted. Their beef chow fun was had the smokey flavor that I associate with "wok hei" which tells you how hot their wok is when they stir fry those noodles and the flavoring was just right. Didn't have some of my other favorites, the dandan noodles, cumin lamb and a-choy vegetables so can't tell you how those are. But wouldn't hesitate to go back. Would love to hear from those of you who have gone over to the GS to compare how they cooking is there.

[bob s]

Thanks spahkee. I'm particularly pleased that you happened to try two of my favorite dishes - the ma po tofu and the cumin lamb. It's hard for me to move beyond the ma po since I don't get over that way too often.

[Fudist]

Last week I ordered the usual Pork In Spicy Szechuan Broth. I knew something wasn't right from the get go. The pork had a fishy aroma to it and was under cooked. The broth also tasted different which is understandable since they have a new chef. I was disappointed but the dish was not inedible. However having said all that I will go back and give it another go. I NEED this dish every few weeks and I wonder if Tea House does something similar.