That seems to work out for everyone. Rather than being concentrated in Chinatown like they would have been 20 or 30 years ago these restaurants are happily scattered in convenient locations all around the city. New York seems to be able to absorb them – there’s a significant segment of the dining public that can’t get enough of this cuisine. If you build it they will come and eat.
Based on Orik’s tip last fall Hot Kitchen was on our radar for some time. We finally went Saturday night.
Unlike most similar restaurants Hot Kitchen is on Open Table. Alas, the management blocks out Saturday nights and forces you to make your reservation by telephone. I wasn’t sure if a reservation was actually necessary but it turned out to be a good move. We arrived relatively early, 7:00PM, and the place was 95% full.
The front of the house manager is friendly and efficient. He knows how to manage a busy restaurant. The décor is nothing fancy but it doesn’t get in the way either. The crowd was overwhelmingly young and Asian. It’s a similar group to the people who patronize Lan Sheng and Legend. There were plenty of groups but the noise level was pleasant.
On to the food.
Sichuan dumplings.
These were well made with plenty of heat. I noticed a bit of sweetness in the sauce. Not overwhelming and not unpleasant but on balance, I wished that it wasn’t there.
Dan Dan noodles.
Why not? It’s a bellwether dish at the these places. Again, these were carefully made and there was plenty of buzz from the Sichuan pepper corns. There was a bit more vinegar to the sauce than usual but it made for a nice change. As with the dumplings, we detected a little sweetness in the sauce. A stylistic preference? On the whole, a very credible version.
Chicken with spicy capsicum.
This was fully flavored and really juicy. One of the better versions we’ve had although Deb felt that the heat level could have been a bit higher
Sauteed home made bacon with green leeks and pepper.
A winner. The pork belly was suitably smoky and salty and the leeks balanced the dish out. Very good indeed.
Assuming you like Sichuan food is Hot Kitchen a destination restaurant? Ten years ago the answer would have been yes. Today, the equation has changed. With so many good Sichuan choices all around Hot Kitchen becomes a destination if you’re within 10 blocks of the restaurant.
That’s not a knock on Hot Kitchen, it’s a byproduct of the wealth of great Sichuan restaurants all around the city.
Hot Kitchen
104 2nd Ave, New York 10003
Btwn 6th & 7th St)
Note that the menu that appears on their website and on Menupages is incomplete.
