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Fiery Sichuan cooking is the specialty of this informal eatery also serving familiar Chinese dishes.
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Reviews — 8
Solid Chinese restaurant. Our favorites:
Ma pa tofu
Scallion pancakes
Soup dumplings
Chili beef hot pot
Moo shu chicken
We've really liked everything and they even have a build your own meal that is nice for veggies.
Ma pa tofu
Scallion pancakes
Soup dumplings
Chili beef hot pot
Moo shu chicken
We've really liked everything and they even have a build your own meal that is nice for veggies.
Very good Szechuan restaurant. Was recommended to me by a family friend who was born in Szechuan, China. Food is fresh and light. The Mapo, Double Cooked Pork, Spicy Chicken, and Duck were all amazing. Definitely give them a try if you are looking for extremely satisfying Szechuan food!
Empty restaurant but long wait.
Noodles are flavorful.
I liked the red bean also.
Noodles are flavorful.
I liked the red bean also.
I've read through the previous complaints regarding service, which I found baffling. I found the service to be very good and accommodating.
My dan dan noodles were excellent, and my crispy fish in sweet and sour sauce was cooked to perfection. Despite the obligatory warning from my waiter (this wasn't processed fish but rather a real fish after all), I found that my fish had almost no bones. In short, the preparation was excellent: so good, that I took a picture of my food, something I am usually loathe to do.
Here, sadly, was the problem with my experience. The freshwater fish selected for my meal (it may have been a trout or possibly a carp) had a distinctively earthy flavor. I chose to ignore the muddy aftertaste as the fish had been prepared very well. Later on in the evening, as I sat through a concert, I kept burping up that unpleasant earthy taste. This made for an unpleasant experience. This restaurant must improve its supply of freshwater fish. It should not permit a forty dollar entree to be ruined by inferior supply.
This may be one of the few instances where using farm-raised fish may be preferable to wild caught fish, as the filtration systems in farm-raised specimens tend to cancel out the muddy taste prevalent in wild-caught specimens.
My dan dan noodles were excellent, and my crispy fish in sweet and sour sauce was cooked to perfection. Despite the obligatory warning from my waiter (this wasn't processed fish but rather a real fish after all), I found that my fish had almost no bones. In short, the preparation was excellent: so good, that I took a picture of my food, something I am usually loathe to do.
Here, sadly, was the problem with my experience. The freshwater fish selected for my meal (it may have been a trout or possibly a carp) had a distinctively earthy flavor. I chose to ignore the muddy aftertaste as the fish had been prepared very well. Later on in the evening, as I sat through a concert, I kept burping up that unpleasant earthy taste. This made for an unpleasant experience. This restaurant must improve its supply of freshwater fish. It should not permit a forty dollar entree to be ruined by inferior supply.
This may be one of the few instances where using farm-raised fish may be preferable to wild caught fish, as the filtration systems in farm-raised specimens tend to cancel out the muddy taste prevalent in wild-caught specimens.
We enjoyed the experience in Legend72. The dishes were quite good (7/10). We could conversate perfectly as it was silent and quiet (no music). One may miss that living in a noisy city like NYC.
This is one of the best restaurants I go to. I can have legend 72 everyday. It's better than almost all of Chinese restaurants I've been to. I think it's better than Che Li. If you like Mala, try Chendu fish fillet and mapo Tofu. If you like basic, simple lunch special, try Chao Fun, kung pao chicken or sesame chicken.
The crispy whole fish with Pine Nuts and sweet and sour sauce taste so good. And I love the Dry Spicy Diced Chicken. Definitely recommend to everyone
