Gia Ba has arrived. Go there now.
Ever since the original chef (Andy) left Cuisine Szechuan, I've been patiently waiting for his spectacular food to resurface... lo and behold, it now has.
From what I can gather, Andy and his wife Debby have poured their hearts into Gia Ba, their new spot on Monkland in NDG. He's still serving all his CS specialties (green beans with minced pork, chillie beef, twice cooked fish, chicken and tofu flower in spicy broth, etc etc etc) but also offering some new interesting dishes.
When you go - and you will - please, please trust me and order chillie chicken. The dish essentially consists of sliced chicken bones which have been generously spiced and then slowly deep fried to absolute perfection - we were told it's Chinese bar food, to be enjoyed with beer. (Which they now have, by the way). The night we went, they were also doing a special of szechuan-style crawfish - and I have a feeling they'll be regularly supplementing the menu with fun stuff to keep us coming back.
Prices are very reasonable - comparable to CS, even though this new space is much more inviting. Fewer greasy students, no grime, no bright yellow walls randomly festooned with travel posters.
We should all go support this talented chef and his labour of love!