Sichuan Specialties at Mandarin Gourmet [Palo Alto]

[bbulkow]

Regarding Palo Alto Sichuan, it seems that Mandarin Gourmet now has a page full of sichuan specialties. I've always like the place, but was bored by the Chinese-American-"mandarin" slant. There were a few good non-standard items on the menu, but now they've upped to a whole section.

This might be the good chinese eats in Palo Alto... I look forward to a report.

This is
Mandrin Gourmet
420 Ramona St
Palo Alto, CA 94301

[Melanie Wong]

Here's a link to the report of our recent chowdown here,
http://chowhound.chow.com/topics/902062

I'll be very interested to read follow-up reports, and especially whether it is necessary to be so insistent on getting the real thing and traditional spice levels.

[Melanie Wong]

I wandered by tonight after having dinner elsewhere. Besides the printed menu of Sichuan specialties, I was told there are daily specials such as Sichuan-style dongpo rou.

The Sichuan chef is from Chengdu. I was told that he used to work for San Francisco's Z & Y Restaurant.

Any updates?

[mdg]

Looks interesting - hope to try it soon.

Michael

[vincentlo]

Their food was really bad Americanized Chinese stuff back in the 90s, but the place looked darn fancy. I haven't been back since then.

[bbulkow]

My last two visits (2010, 2011) showed a light hand on the american favorites, and the few non-american dishes decently but not stunningly executed. The large plastic banner above the restaurant in chinese - and the chinese language out front - I'm hoping they'll start playing for the real chinese market. The problem is price - Jing Jing has lower prices, and MG has more of a classy atmosphere.

I hope they can bring up the level of chinese on University Ave. With the 4 (or more?) places down there, it would be nice if _one_ was a place that had enough price-performance - or enough performance at any price. Perhaps a whistful request - university ave is not known for price/performance. Windy's was pretty good, and that closed when the owners retired.

[Melanie Wong]

If you really wanted someone to take the bait and report back, a new thread with an appropriate subject heading might be more productive.

Here's a link to the Sichuan menu at Mandarin Gourmet.
http://www.mandaringourmet-paloalto.c...

[culinary_guru]

What is the spice level like? Also, do you recommend a reservation?

[bbulkow]

I would suspect the spice level is moderate, but this is a new menu (and maybe a new chef). Their main menu is mostly americanized "mandarin" with a few nice dishes.

Reservations will not be required, I promise you that

[Jefferson]

I've always figured Mandarin Gourmet to be the "safe" choice for those who preferred pretty plates and smooth service over adventure. Not that I would turn down an order of their Chang-sha Chicken or nicely tender-crisp Dry Sauteed String Beans.

It took me a while to figure out that the Szechuan items are listed in the "经典川菜" category -- the bright red text was a hint. Their 川味潑辣魚 "Fish Fillet Buried in Chili Pepper Soup" uses the same characters as the "West Style Spicy Fish Fillet" at Happy Golden Bowl in El Cerrito. That arrived in a tureen smothered by a layer of floating chillies that took the waitress several passes with a ladle to remove. Needless to say, it's not for your average "ladies who lunch"!

I wish them well with the new menu and look forward to reports. (Okay, and I would join a group of testers.)

[bbulkow]

I like that translation. I've never really figured out what West Style, and the difference between West Lake, but "buried in chili pepper" leaves little to the imagination. Looks like it's time to make a visit.