The last entry was such an effort post between translating fish names into three languages and editing photos until my eyes bleed that this one will just be cleaning out some places & photos not good enough to warrant their own posts
It’s a bit of a shame that I’ve been eating here long before I started recording tasting notes and photos of food, because while it’s not the most delicious or authentic Sichuan in the area, it’s super consistant for the last 10+ years I’ve been here. Just a really reliable place when when you want to fall back on something familiar, with it’s artifical garden in the entrance way and checkerboard carpeting, somehow pulling in just enough customers to stay afloat.
Tofu Fish (豆花鱼), Left: Okay, not as tender as their water cooked fish, flavor a tad too simple and lacking depth
Pork Blood & Intestine Stew (五更腸旺), Right: this had barely any intestines, but the flavors are nice and deep and the other offal pieces were tender and plentiful
Fuqi feipian (夫妻肺片): probably the best dish of the night; slices of perfectly cooked offal and meat infused with the flavors of peppercorn and chili oil, topped with peanuts and sesame seed. Spicy, aromatic and a smorgasbord of texture
Dark Horse Espresso Bar
Nice coffee place to hang out on Queen St., forgettable coffee though, not much to talk about other than the comfy ambience