While serving an Americanized version Szechuan, the menu holds a few dishes that are slightly more spicy than the more traditional Hunan or Canton style dishes served by most Chinese restaurants. This was also the only restaurant we found open from 4-5 in Park Slope on a weekend day.
Convenient to the F train.
What We Had
I had the Basil Seafood — Basil-y, spicy, and non-gloopy sauce – a hit. Unevenly cooked seafood, but for the most part cooked well – out of the dozen or so sticks of squid, only 1 was cooked to death; all half dozen or so of the shrimp were cooked only a little over; and the 3 scallops were all cooked well. I didn’t touch the 2 sticks of surimi – I hate that stuff and it looked like styrofoam.
My DH had the Hot & Spicy Chicken — A surprisingly complex dish that kept him interested until the end. I had a bite, and it was indeed really good.
Basic non-fancy Chinese restaurant decor.
Not bad. Friendly and efficient.
The meal got off to a rocky start with really greasy table chips (fried wontons). Like so greasy, if we weren’t in needing food meltdown mode, we would have bolted. I’m glad we stayed though, because the food was a surprising treat.
3.75 out of 5. A solid option for lunch or dinner.