Hours: Lunch, dinner: seven days
Open late: every night till midnight
Tony Hu's celebrated Szechuan restaurant, featuring an endless menu that runs from crab Rangoon to LaLaLa Extremely Spicy Diced Fish LeShan Style (with bone).
At Tony Hu’s celebrated Szechuan restaurant, dishes arrive with dispatch despite the crush. Bony Szechuan rabbit, marinated in oil and black vinegar and sprinkled with sweet peanuts, was every bit as pungent as the spicy sliced beef and maw was frightening looking and chewily addictive. Pork hock home style, with a blanket of thick fat covering the tender, fall-apart meat, was drenched in a dark red chile sauce redolent of star anise; powerfully but not painfully seasoned lamb with cumin Xin Jang remains epiphanic. Ma po tofu was the silky heavyweight it always is, and the snacking potential of dishes like chile chicken (tiny deep-fried nuggets tossed with dark red dried chiles) and lightly battered whole chile smelts was fully realized. Other highlights on the endless menu include Spicy Chengdu Chicken, Jelly Fish Shanghai, smoked tea duck, Szechuan string beans, and the elaborate double-sided hot pots.
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