>> Eat the World NYC

06 April 2021

Sin Dulce Bakery

MÉXICO 🇲🇽

COVID-19 UPDATE: The restaurant provides indoor dining and a brisk takeout business.

EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

Port Chester, the last town in West Chester before I-95 crosses over into Connecticut, is the most diverse town in the county. Its downtown has gone through a familiar pattern of abandonment, revitalization by immigrants, and modest gentrification.

Despite some fancier restaurants and a renovated warehouse building advertising luxury loft living, restaurants serving the immigrant community still proliferate. Mexican stalwart Sin Dulce sits within two blocks of restaurants serving food from Colombia, Ecuador, Peru, El Salvador, Guatemala, and much more.


Tacos árabes ($4 each, above) are not from the trompo here, but worth a try regardless. Pork is cooked in a lemon juice marinade and served with chipotle salsa and sauteed onions in a flour tortilla. The citrus cuts very nicely through the salsa and onions, and the tortillas appear to be handmade.
 
A burrito de cabeza ($8.50, below) presents rich head meat that is well-balanced with the other components. Yes there is lettuce, but the protein dominates, and flavors are excellent. Other meat options include brain and ear, meats generally neglected at US Mexican restaurants but here doing a steady business.


After your meal you would be well-served to follow up on those protein options across the street at the La Placita supermarket. The meat counter offers a beautiful array of sausages, including multiple chorizos (all $5.99 a pound). The Mexican and Colombian varieties are more familar, and about what you would expect (spicy and fatty, respectively).
 
More unusual in US markets are the chorizo parrillero and chorizo uruguayo. Both are lighter-colored and more mildly-flavored than their northern counterparts. The parrillero is heavy on the herbs, while the uruguayo is more subtle, with garlic and maybe a little wine in the mix. Also on offer is an Argentinian morcilla (also $5.99 a pound), a blood and rice sausage that provides a very nice contrast of texture and flavor compared to its meat counter neighbors.


For both restaurants and market, Port Chester is well worth a stop the next time you’re driving north. Amidst the bland gentility of many of the surrounding communities, this one is a gem.

🇲🇽🇲🇽🇲🇽

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. It is a hobby born of passion and never solicits money or free food from restaurants. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE, Cash App $JaredCohee, or click here to send PayPal donation, where no account is necessary. Thank you!

27 March 2021

Golden Palace

CHINA 🇨🇳

COVID-19 UPDATE: Golden Palace has a well-built outdoor dining area as well as indoor dining in accordance with NYS guidelines.

EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

Brooklyn’s dim sum palaces have struggled to find working business models during the pandemic, with several remaining shuttered and others transitioning to takeout with mixed success. 86th Street’s Golden Palace has the advantage of a large parking lot, in which they have built sturdy tents with heat and plywood floors. Steaming carts have been replaced by paper menus, and while you might miss the clatter of those wheels, your food will be cooked to order, meaning everything is fresh, hot, and better than ever.

Steamed rice rolls are omnipresent in the neighborhood, and a dim sum favorite is chinese donut wrapped with rice noodle roll ($4, below top left corner). Both the donuts and the rice rolls benefit from the cooked-to-order development, with the crunchy/soft contrast coming through very nicely. Another rice roll variation is leek noodle roll ($5, below), in which the noodles are rolled around pork and shrimp and turned on their sides. Both are best with a side of chili to complement the usual soy sauce.


Spare ribs with black pepper ($5) are tender, peppery, and especially good at Golden Palace, as is the stuffed bean curd skin ($6.50). As always with this dish, it’s not much to look at, but the balance of pork-shrimp-bamboo shoot and chewy bean curd skin is great here. Baked pork buns ($4) and deep fried stuffed dumplings ($4) bridge the gap from savory to sweet, with the latter especially enjoyable—minced pork is buried in deep-fried glutinous rice.

Fully on the dessert side of things are two variations on the bun filled with egg yoke theme—baked egg yoke custard bun ($3.25 for two) and steamed egg yoke custard bun ($4 for three). Both are delicious, with the difference coming down mostly to texture—the baked has a crunchier pastry with the egg yolk filling mostly dried out, whereas the steamed has a soft bao filled with runny sweetened egg yoke.


Dim sum meals are heavy on starch and sugar, and if you can muster enough diners in the current climate to justify an entree, your meal will be more balanced for it. Sizzling spare ribs with black pepper rice noodle roll ($18, below) is substantial, and might not be translated exactly right—the ribs are in a black bean and rice wine gravy.

Regardless, the sizzling platter is a textural triumph. Tightly rolled rice noodles have been pan-fried on the platter until a crust forms. Crunchy on the outside, chewy in the middle, topped off with peppers, peanuts, bean sprouts, and rib nuggets. This is a great dish. Still heavy on the starch, but you will not regret it.


🇨🇳🇨🇳🇨🇳

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE, Cash App $JaredCohee, or click here to send PayPal donation, no account is necessary. Thank you!

09 March 2021

The Grill House

PALESTINE 🇵🇸

COVID-19 UPDATE: Mostly takeout in the best of times, Grill House has a few modest tables set up now that indoor dining has resumed in NYC.
 
EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

On a quiet residential Bronx block sits Grill House, which on first glance looks like a run-of-the-mill shawarma shop. Behind the unassuming facade and alongside the shawarma spit is a full menu of Middle Eastern mezzeh at very reasonable prices, including Palestinian desserts that remain hard to come by in most New York neighborhoods.

First things first: the chicken shawarma ($5, below) is very good. It has pickles, garlic sauce, and is carved fresh from the spit. The spit’s seasoning is milder than at Bay Ridge favorite Al-Aqsa Bakery, but the flavor is bolstered with a vibrant green spicy schug that is heavy on fresh peppers and herbs. Be a little gentle in its application—it packs a punch.


A side of baba ganoush is never a bad idea for dipping, and here you might order it in the Middle Eastern platter ($7.99, below), which combines scoops of hummus and baba with falafel balls, salad, and pita. The dips are both garnished with green chili-infused olive oil, and the falafel balls are small, maximizing the crunch ratio as you make your own falafel sandwiches.

Other mezzeh options dot the menu, and most come in $3 or $6 sizes. Cauliflower salad is surprisingly acidic in a good way, and cucumber with yogurt is seasoned with abundant dried mint and fresh parsley.


Room should be saved for dessert, including a respectable kunafeh ($1.50), the amazing shredded filo and baked cheese dessert that is becoming more readily-available in NYC restaurants. Also good is the standard walnut and pistachio baklava ($1).

Grill House’s version is less sweet than many others, letting the nut flavors come through clearly. Most popular, however, with both walk-in traffic and during a recent afternoon lunch, is the cheese baklava ($1), which replaces nuts with soft cheese. If you take it home, be sure to stick it in the oven briefly to reheat the cheese.


Both the sweets and savories pull from the proprietors’ upbringing in Jordan by Palestinian parents. As with so many in the Palestinian diaspora, they have not been able to visit their home country, but their parents brought their culinary traditions with them to Jordan, and now the children cook the same food on this quiet street in The Bronx.

Grill House is a fifteen minute walk from the Bromx Zoo’s Bronx River Parkway entrance (and not too far from the 2 and 5 trains), making for a great post-zoo dining option. Assuming that it has stopped snowing, which as of this writing is not the case.

🇵🇸🇵🇸🇵🇸

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. It is a hobby born of passion and never solicits money or free food from restaurants. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE or click here to send PayPal donation, no account is necessary. Thank you!

18 February 2021

El Divino Rostro

MÉXICO 🇲🇽
(BAJA CALIFORNIA)

COVID-19 UPDATE: Food trucks are perfect pandemic eating, with minimal human contact
and no indoor dining.

EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

A handful of new taco trucks are springing up in south Brooklyn, and El Divino Rostro is the most exciting of them... so far. While their competitors share more or less the same menu, El Divino Rostro has taken note of the success of Jackson Heights/Williamsburg truck Birria-Landia and Bushwick’s Nene’s Deli Taqueria, and are specializing in stewed beef birria. This is a meat that has long been common in Los Angeles, popularized by the mini-empires Teddy’s Red Tacos and Birrieria Gonzalez, but is now (finally) becoming more readily available in New York City.

Tacos de birria de res ($2.50 each) are the classic preparation, with the stewed beef sitting atop tortillas that have been dunked in broth as well. Not only does this leave the tortilla red, but plates, hands, and napkins by the end of any meal. El Divino Rostro’s birria is fatty, rich, and nicely balanced, with none of the spices dominating any of the others. The "plain" taco is a good chance to try it on its own. The quesotaco ($3.50) takes this preparation a step further, melting cheese on the red tortilla before adding the meat. Both are best eaten with a side of cilantro-and-onion-specked consomé ($6) for dunking, leaving everything even more red and delicious. The consomé is ambitiously priced, but during a recent visit was offered for free in the context of a full dinner order. Drowned in the liquid was enough extra meat for two more tacos.


Also on the menu is the rarely-seen-in-NYC mulita, as well as more standard fare like tortas and tostadas. The burrito de birria de res ($9) is almost all meat, barely glazed with beans and rice, and cut with fresh onion and avocado. El Divino Rostro’s salsa roja packs a solid punch, and you definitely won’t go wrong giving the burrito a dip in the consome before adding the salsa. There are other meat options as well: chicken, steak, and chorizo. All are presumably worth a try during future visits.

As with so many NYC taquerias and Mexican food trucks, El Divino Rostro’s proprietors are from Puebla, but they have been quick studies in this traditionally Tijuanense dish. You will wonder, eating their birria, if the New York food scene could soon be home to more, for instance, Oaxaqueño restaurants. Or Yucateco. Regardless, this truck is a fantastic addition to local Mexican food offerings, and promises great things to come as the city opens up more vendor permits and reduces police involvement in ticketing street vendors.

After some issues with parking, El Divino Rostro has established a (hopefully) permanent location on 86th Street at the corner of 21st Avenue. They plan to be open every evening, with hours somewhat variable. You can call ahead before visiting (or to make an order for pickup or delivery) at (347) 866-7479.

🇲🇽🇲🇽🇲🇽

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE or click here to send PayPal donation, no account is necessary. Thank you!

13 February 2021

Nueva Puerta del Sol

EL SALVADOR 🇸🇻

COVID-19 UPDATE: Puerta del Sol’s Bay Ridge Avenue location has tented outdoor dining, while Nueva Puerta del Sol on 18th Avenue is open for takeout and delivery only. You can order online directly from their website.

EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

The Salvadoran pupusa is one of those perfect foods like burritos or a Trinidadian roti wrap that combine a little bit of everything into one nutritious bundle. Some carbohydrates, a little protein, some vegetable, crafted to add up to more than the sum of their parts. These super foods are what hamburgers aspire to be, without the part afterwards where you go straight to bed in a cholesterol haze.

Nueva Puerta del Sol’s pupusa loca ($12, below) is an unusual dinner-plate-size version of the classic pupusa, and combines a little bit of all the normal fillings, and then some: refried beans, cheese, zucchini, spinach, carrot, chicharrón, and loroco, the Central American bud and flower that is common in Salvadoran cooking. The toppings are sandwiched in a thin masa pancake, and the pupusa is then grilled until brown. The cheese as usual melts nicely into a solid crust as it oozes out of the masa.


Though Puerta del Sol’s pupusa itself is novel primarily for its size and variety of its fillings, you might also find yourself with a higher-than-usual ratio of curtido-to-pupusa, with the crunch and tang of the pickled cabbage cutting nicely through the rich base. Top that with your dash of tomato salsa, and this is a pupusa to remember.
 
Besides pupusas, Puerta del Sol also offers a scattering of Mexican and Italian dishes, as well as a full menu of Salvadoran dishes. A tamal de elote con crema ($3, below) is a simple sweet corn tamal served with a side of rich crema. The sweet and savory contrast beautifully, and the straight-forwardness of the corn flavor stands out nicely next to the complex flavors of the pupusa.


Nueva Puerta del Sol is in a particularly vibrant section of diversifying 18th Avenue. On one corner handpulled noodles, on the other a great old Bensonhurst Italian bakery, Villabate Alba. Within blocks are hotpot restaurants, Malaysian, Thai, Guatemalan, Albanian, and much more. 
 
This is one of the most interesting sections of Brooklyn, and Salvadoran cuisine is a welcome addition to the mix.

🇸🇻🇸🇻🇸🇻
 
Puerta del Sol:

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE or click here to send PayPal donation, no account is necessary. Thank you!

08 February 2021

Chawlas2

INDIA 🇮🇳

COVID-19 UPDATE: Chawlas2 is takeout only for the moment, but there is a triangle park on the same block with convenient benches for would-be outdoor diners. You can also order online through their website.

EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

Chawlas2 is not the second of two restaurants, as you might guess from the name, but is rather the first US outpost of a chain that started in 1960 in Uttar Pradesh, a province in northern India near Punjab. The location is somewhat inauspicious, at the far edge of Queens near JFK. Despite the cars whizzing by on Rockaway Boulevard, the restaurant draws repeat diners from the neighborhood and across Brooklyn and Queens.

Chawla’s signature dish cream chicken ($11.99, below) is a variation on butter chicken, with the gravy bolstered by cream and green cardamon, and all the red parts omitted. The seasoning is sublime, and a nice contrast to the usual over-the-top fireworks of Indian flavor profiles. It goes best with plenty of naan or rice.



Speaking of naan, keema naan with gravy ($7.49) is a real standout from the sides menu. The naan is stuffed with seasoned ground chicken and served with a container of mutton gravy. There’s no chunks of meat in the gravy, but the flavor leaves no doubt that sheep were involved in the preparation.

Also on the sides menu are several chaats, Indian and Pakistani snacks that combine various contrasts: hot and cold, sweet and tangy, soft and crunchy. Chawla’s samosa chaat ($6.49, not shown) is a strong rendition of a great dish, with chopped-up samosas topped with chickpeas, potato, yoghurt, and the dueling chutneys of mint and tamarind. Pani puri are off the menu for the moment, presumably because they lose their crunch in takeout form, but papri chaat ($6.49, below) fills in nicely, with the samosas replaced with fried crackers.



There is a range of tandoori items, and both meat and vegetable curries, though vegetarians in the neighborhood might be better off down the block at Satguru Sweets, which has a full menu of veggie items. Chawlas’ chili mushrooms ($10.99, above) reflect Uttar Pradesh’s proximity to the borders with Nepal and Tibet, with the chili gravy more reminiscent of familiar Chinese dishes than most Indian food.

Chawlas2 is just off the Van Wyck Expressway, on a three-block stretch of businesses that includes four Indian restaurants, a Guyanese restaurant, a Guyanese-Chinese restaurant, two Jamaican restaurants, a Chinese-Thai-Indian restaurant, and more. Stop at Chawlas2 for the cream chicken and keema naan, and then maybe add a dish or two from one of the other restaurants down the block. The connections built between peoples by geography and immigration are present in the menus, and we very are privileged in New York to have access to all of these cuisines in such close proximity to one another. Maybe dropping your friend off at JFK doesn’t have to be such a chore after all.

🇮🇳🇮🇳🇮🇳

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE or click here to send PayPal donation, no account is necessary. Thank you!

01 February 2021

DOUGH by Licastri

USA 🇺🇸🍕

COVID-19 UPDATE: Though primarily a takeout joint, DOUGH by Licastri has an outdoor deck that remains open for warmer days.
 
EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

Staten Island pizza is commonly cited but rarely appreciated in full by New Yorkers from the other four boroughs. Though challenging without a vehicle, diners that make the drive (or subway/bus/train ride) are often rewarded with pies that are as billed: as good or better than your average pie from Brooklyn or points further afield.
 
Many Staten Island pizzerias serve whole pies rather than slices, and these come in a variety of perspectives: neighborhood pizzeria (Villa Monte, Nonna’s, Brother’s), old school (Denino’s Pizzeria Tavern, Joe & Pat’s, Lee’s Tavern), newer school (Pizzeria Giove, Campania), and close to the ferry (Pier 76, the now-defunct Paulie’s). A newer entry in that second-to-last category is Richmond Road’s Dough by Licastri, which opened in 2016.
 

Gourmet pizzas and creative toppings are more common in Brooklyn and Manhattan than Staten Island, but Dough by Licastri combines genuine creativity with a rock-solid grasp of pizza basics—their dough, as you might expect, is fantastic, their sauces are balanced, and the pies do not drown in toppings. The results are nothing short of inspiring.

The Hotter than July ($24, above) is a spicy meat-heavy red pie, topped with fennel sausage, hot soppressata, fresh mozzerella, pecorino, and grilled long hot peppers, and finished with fresh basil and jalapeno honey. The garbage pie is a common menu item at Staten Island pizzerias, in which (generally) three meats and a couple of of veggies are combined on the same pie. This is in the same spirit, but whereas garbage pies tend to be enjoyable but less than the sum of their parts, the Hotter than July ingredients cooperate in an ensemble effort, every bite a little different, and everything a little bit better than it would have been on its own. Which would already have been pretty fantastic.
 
 
Over on the white pie side of things, the Popeye and Olive Oyl ($22, above) takes a white spinach pie and adds red onion, substitutes smoked mozzerella and bechamel for the white component, and tops it with pickled teardrop peppers. This Peruvian ingredient is one you have likely not had on a pizza, but which you might find yourself asking for side orders of to add to future pies.

One such option for that is the Pistachio Pesto Pie ($22, below), which substitutes pistachios for basil and adds bechamel and sausage to the mix. It is rich and nutty and again genuinely makes sense when you eat it, which you will want to do again as soon as possible.
 
 
Besides pizza, Dough by Licastri has sandwiches, salads, and a handful of similarly-creative appetizers. During a recent lunch an impulsive order of mac & cheese eggrolls ($10.50, below) was far superior to other deep-fried mac-and-cheese products, served with sweet chili sauce and complicated by blue cheese and (inevitably) bacon.
 
The eggroll wrapper kept the mac and cheese moist and, just, wow. You might find yourself almost annoyed to have one more thing to order besides the amazing pies.
 
 
For the car-less, you could plan a lovely and extremely caloric daytrip of taking the ferry and then the train to south Staten Island, combining a visit to Dough by Licastri with a pie from the nearby Lee’s Tavern, or even a third stop at Pizzeria Giove. Beautiful High Rock Park and Historic Richmondtown are also within easy bus or bike distance if you need to walk off the pizza.
 
Though the restaurant itself is minuscule, outdoor dining is available on a surprisingly pleasant back deck fenced off from Richmond Road, and diners are encouraged to BYOB. You might see turkeys walking by on the sidewalk as you eat your pie. You might also find yourself wondering if this could be not just the best pie in Staten Island but one of the very best in the city.
 

🍕🍕🍕

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE or click here to send PayPal donation, no account is necessary. Thank you!

28 January 2021

Chuan Yue 川粤

CHINA 🇨🇳
(SICHUAN)

COVID-19 UPDATE: Chuan Yue has space for outdoor dining but on a recent winter evening were takeout only. When indoor dining resumes in NYC they have roomy tables separated by plexiglass.
 
EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

The classic pathway to finding good cheap eats is to order whatever is popular at a modest restaurant with heavy foot traffic and some hand-written signs. Sichuan food in NYC does not work like that. Sichuan is one of the wealthiest provinces in China, and immigrants from the province have generally been better-off and later-arriving than their predecessors from Fujian and Canton. As such, Sichuan restaurants are often a little more expensive and modernized, geared towards wealthier immigrants and their children.

Sichuan food in the Brooklyn Chinatowns has been slow to catch up with the quality on offer in Flushing. Bay Ridge’s Grand Sichuan House has long offered excellent Sichuan. In the past two years they’ve been joined by several new restaurants specializing in whole fish, as well as 7th Avenue’s Chuan Tian Xia, and now Chuan Yue on a quiet industrial block of 64th Street. Chuan Yue is closest in intent to Chuan Tian Xia, with both offering modern dining spaces and modestly upscale menus with some variations on traditional Sichuan cooking as well as excellent versions of the old-time standards.
 

Century egg with green peppers ($7.95, above top left) comes mounded in birds eye peppers and less-spicy grilled green peppers. Diners unfamiliar with century, or thousand-year eggs will be challenged by their appearance, with the whites treated with ash and turned translucent black. The flavor, however, is mild and familiar, and the rich eggs are a beautiful balance to the tang and spice of the peppers and dressing.
 
Thai-style wood ear mushrooms ($7.95, above top middle) is a similarly lush version of a common dish, with the mushrooms again dressed in bird's eye peppers, as well as cilantro and (unusually) slices of lemon. Pickled peppers put in an appearance in this dish, in this case small fermented yellow peppers that could be distant cousins to pepperoncini. Pickled and preserved peppers are more universally found in dishes from neighboring Guizhou and nearby Hunan provinces, but are a welcome addition to Sichuan dishes.


Also pulling from Hunan culinary traditions is a beautiful dish of garlic sprouts with Chinese bacon ($13.95, above). The garlic sprouts are leeks, and and the Chinese bacon is perhaps closest in Western analogy to Iberian ham, strips of dried and preserved pork leg that in this case have been stir-fried with dried peppers and vegetables until the meat’s smokiness permeates everything else. Chuan Yue’s version is less tough than what you might find in Hunan or Sichuan, but that might well be an improvement.

Dry wok cauliflower ($11.95, below) is a perfect vegetable offset to the rich meat dishes, while hot and sour duck blood ($15.95, top photo, top right) was the most unusual dish during a recent dinner. The duck blood is cut into tofu-like cakes, as with pig blood in South East Asian cuisine, and again is much milder and more appealing than it might sound to diners new to Sichuan food. This preparation is strikingly different from most Sichuan chili oil dishes, with spice (and sour) here coming from two varieties of pickled pepper while the chili oil leans heavily on Sichuan peppercorn and its familiar numbing properties. While Sichuan food is famously spicy and numbing, Hunan cuisine is spicy and sour, and this dish provides an unusual and very successful mashup of the two.
 

Several online menus exist for Chuan Yue, creating some confusion with ordering and unavailability of some dishes. Best to work off their newly-revamped website, which includes updated availability and package deals for family dinners, and to confirm your online order by phone. One recent order arrived with a complimentary order of soup dumplings, which while notably un-Sichuan were actually quite good, and provided a nicely mild counterpoint to the fireworks of everything else.

South Brooklyn diners in search of Sichuan lunch or dinner will be hard-pressed to decide between Chuan Yue, Chuan Tian Xia, and Bay Ridge’s Grand Sichuan. All have standout dishes, and happily all have their own specialties that are quite different from one another. Here’s to hoping that all three make it through the next few months and are around for years to come.

🇨🇳🇨🇳🇨🇳

I COULD USE YOUR HELP
Eat the World NYC is and always has been free. No advertisements block the content or pop over what you read. If this website has helped you explore your city and its wonderful cultures a little better and you have the means to contribute, please consider doing so. Eat the World NYC is a labor of love, but also takes a lot of money and time everyday to keep running.

You can Venmo me @JAREDCOHEE or click here to send PayPal donation, no account is necessary. Thank you!