Shopping Bag
..:: Home || Take Out Menu || Popular Dishes || Sichuanese Favorites || Comments || Press & Reviews || Photo ::..
Press & Reviews
BURNING DOWN THE HOUSE
Sinus-clearing at Grand Sichuan
by Lisa Gross - May 10, 2006
Grand Sichuan NY flirts with the feel of a suburban Chinese restaurant. Order from the ¡°American Chinese¡± menu and the fantasy is complete. But order from the Sichuan half and your tingling taste buds will shake the reverie and plunk you down into Sichuan province (or at least, into one of the best Sichuan restaurants in New York). Part of the citywide Grand Sichuan empire, this modest Murray Hill branch stands a step above, even though it often falls into the shadow of its better known Chelsea sibling. read more...
They don't kid around with spicies on this low cost real Chinese restaurant.
Grand Sichuan NY
by Rob Patronite and Robin Raisfeld
This great Sichuan chainlet has blazed a chile-pepper trail from Chinatown, up Ninth Avenue to Chelsea and Hell's Kitchen, crosstown to Murray Hill and over to Second Avenue, and now to St. Marks Place, where the newest branch features all the old favorites, from the eminently fatty Red Cooking pork with chestnuts to the humble but delicious shredded potatoes with vinegar sauce. read more...
Grand Sichuan NY
Murray Hill gets fired up, Sichuan-style
by Amanda Dorato
.. unlike many other Chinese establishments, Grand Sichuan serves up some seriously authentic dishes from its namesake provence including wontons in red oil, spicy eggplant, potatoes with vinegar sauce, dan dan noodles in spicy sauce, spicy double-cooked pork, beef with spicy green pepper, and Sichuan pickled cabbage with red oil (Get the hint? These are s-p-i-c-y)... read more...
Delicious, fiery sichuan specialties draw loyal crowds from all corners of the city. read more...
Mapo Toufu from Grand Sichuan NY
a review in Japanese. read more...
Copyright Grand Sichuan NY