A bite of Szechuan brings a modern twist to classic cuisine
Szechuan province is one of the eight food regions of China. Located in the southwest portion of the continent, Szechuan cuisine is known for its deep rich flavors and hot, spicy, and numbing tastes. Sichuan pepper is used as well as black, chilis, and chili broad bean paste. Garlic, shallots, and ginger play dominant roles.
Sichuan cuisine is claimed to be the most widely served food in China.
A Bite of Szechuan restaurant in Chicago’s North Park neighborhood brings a modern twist to classic Szechuan cuisine. Their menu has something for everyone. From what Americans consider traditional Chinese fare to specialties such as cold rabbit, intestines, pork liver and kidneys, pig ears, trotters, and other tasty bits of offal.
The decor is clean, sparse, and very modern. A Sharpie-drawn style wallpaper mural adorns the back wall.
We ordered the Spicy Garlic Eggplant, pictured above, and the Spicy Fried Spiced Chicken. Both lived up to their appellations.
The eggplant came with a rich sauce infused with heat and garlic. The chicken arrived perfectly crisp and laden with chopped red chilis, scallions, and crispy garlic.
The meal was terrific. Service was good.
You do not only have to take my word for how good this place is. Several local chefs have been raving about it. One or two go there a couple if times a week.
The have parking which is a plus.
A Bite of Szechuan
5657 N. Lincoln Avenue