2/20/2024 0 Comments Szechuan chicken near meWith a bricks-and-mortar location, Yalin is offering new, larger pita and additions such as fries, loaded shawarma fries and imported Israeli fruit juice. Both come garnished with tomato, parsley, tahini and amba, pickled mangoes. “Normally a shawarma place would basically choose the cheapest meats and count on the seasoning and other methods to make it tender,” Yalin said, “and here what we do is basically the other way around.” He prides himself on using wagyu for both his shawarma and his arayes - which stuff house-ground wagyu into a pita and are seared on a flat top. Yalin began pandemic-spurred Avi Cue roughly four years ago, consistently drawing lines of fans for fresh pita stuffed with shaved and ground wagyu. Friday and Saturday.ġ8888 Labin Court, Suite C101, Rowland Heights, (626) 986-5555, Īviad “Avi” Yalin’s Avi Cue pop-up, serving shawarma roasted on a spit imported from Israel, has taken over the former Tacos 1986 location in Studio City, running as a three-week pop-up with the possibility of permanent extension (follow Avi Cue on Instagram for updates). Tuesday through Thursday and 5 to 11 p.m. “Our main goal is to bring the most authentic Sichuan dishes to the West Coast and let consumers experience Chinese culture from the moment they step into our restaurant.” “Many of our regular customers who have moved from New York to the West Coast have frequently asked us when we plan to bring Mountain House to the West Coast,” said Ariala Luo, a representative for the chain, which opened in 2016. Szechuan Mountain House, with restaurants in Flushing and Manhattan, was recently hailed by New York Times restaurant critic Pete Wells as one of the top 100 restaurants in New York. Large paper koi float, suspended from the ceiling, above an actual koi pond. The dining room is almost maze-like, with tables tucked into alcoves and in wooden structures one table can be found under a small pagoda built for larger parties. restaurant is nearly two years in the making and features a transportive, serene aesthetic with fish ponds, trees, Chinese flower art, calligraphy and other touches inspired by Taoism utilizing harmonious layout and incorporating nature. While the focus remains on Sichuan cuisine, along with most of the small chain’s iconic dishes, some recipes and ingredients have been altered for the Los Angeles location to utilize more local ingredients. Sautéed vegetables and especially the dishes from the “traditional cuisine” menu, such as braised pork atop shredded, preserved vegetables, showcase the flavors of the region without chiles. But not all of Zhu’s cooking features its spicy heat and anesthetizing effect. The ma-la dishes feature the hot-and-numbing peppercorn that’s emblematic of the cuisine. “I’ve always enjoyed preparing spicy dishes to share with others since I was a child, which is why I chose to be a chef,” Zhu told The Times in an email. The menu lists dishes as either ma-la, traditional or modernist, along with categories for vegetables, soups, cold items and noodles and rice. La-zi chicken, another Szechuan Mountain House specialty, marinates its diced chicken and deep-fries then stir-fries it with a small mountain of dried peppers, peppercorns and sesame. Some dishes require as many as 20 spices, with a rainbow of peppercorns imported from Sichuan for the job. Chef Zhi Min Zhu, the restaurants’ culinary director from Sichuan, has honed the region’s spicy, nuanced flavors and conceived a number of the restaurants’ most iconic dishes, including the signature Swing Pork Belly, which hangs thin slices of pork belly and cucumber on a wood dowel structure to be dipped in a pool of garlic paste and chile oil below. After establishing an ardent fan base with two locations in New York, Szechuan Mountain House has opened in Rowland Heights.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |