Unlike a fork and knife, a pair of chopsticks requires only one hand, allowing you to carbo-load as you break the world record for waving at cars. Say hello to this Groupon.
Choose Between Two Options
- $10 for $20 worth of Sichuan cuisine
- $20 for $40 worth of Sichuan cuisine for two or more
The menu of celebrated dishes from southern and western China includes griddle-cooked spicy rabbit ($13.95), Sichuan-style chicken in hot garlic sauce ($9.45), dry-fried bean curd with chives ($9.95), and flash-fried flounder ($12.99).
Best of Szechuan Chinese Cuisine
Restaurants often claim they have something for everyone. But with a selection of more than 80 dishes, Best of Szechuan Chinese Cuisine could make that claim without engaging in hyperbole. The eatery's menu specifically revolves around cuisine from southern and western China, including spicy, savory, and colorful dishes from the eponymous mountainous province of western China. The restaurant's chefs hail from Sichuan itself—with years of experience at kitchens in San Francisco and Seattle—and they impart authenticity to their meals as they whip up spicy stir-fried pork, sizzling fire pots of brisket, rabbit, or frog, and string beans and eggplant cooked in dry spices and garlic sauce. Though Best of Szechuan's owner, Lin, reserves a special place in his heart for the hot pots and chili-filled stir-fries of Sichuan, he peppers the menu with meals from his home city of Fuzhou, famous for its seafood delicacies and savory broths.
Best of Szechuan serves these dishes behind a traditional Chinese-style façade with a peaked roof. Inside, towering crimson columns and hanging red lanterns brighten the atmosphere as guests try to estimate the number of times chopsticks have ever been mentioned inside a Chinese restaurant.
What some people are buzzing about:
91% of 318 customers recommend
“Great food, and plenty of it. Good location, and interesting building. Very helpful wait staff.”
“VEry accommodating and friendly staff.”
“Very large serving sizes and friendly staff. We enjoyed our leftovers.”