Friday 25 Apr
 
 

Green is good

Two enterprising former restaurant owners looked around Oklahoma City’s restaurant industry and thought it could be a lot greener. Chris Buerger and his partner, Brian DeShazo, took notice of the fact that there is no infrastructure to recycle in area restaurants.
04/23/2014 | Comments 0

Chow time

Chow’s Chinese Restaurant

3033 N. May Ave.

949-1663

What works: Dumplings, anything with ginger-scallion sauce, and lots more.

What needs work: Watch out for the raw garlic.

Tip: Take-out is a big time-saver.

04/23/2014 | Comments 0

Peru-fect

Naylamp Peruvian Restaurant

2106 SW 44th St.

601-2629

facebook.com/naylamprestaurante

What works: The friendly staff and authentic food give guests a true Peruvian experience.

What needs work: The small restaurant is kind of difficult to spot.

Tip: The choritos a la chalaca are a must-try for seafood fans.

04/23/2014 | Comments 0

OKG eat: Highfalutin dining

You don’t have to be a millionaire or a head of state to eat like one. While dining like a king every night might quickly take its toll on your pocketbook, sometimes it feels good to eat like a well-heeled big wheel. For a special occasion or maybe just as a special treat, look no farther than these upscale eateries to tempt your taste buds and delight your palate.

— By Louis Fowler, photos by Mark Hancock and Shannon Cornman

04/23/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Szechuan Bistro
Restaurant Reviews
 

Szechuan Bistro


Szechuan cuisine is known for its heat, but this north-side spot has something for everyone.

Carol Smaglinski January 25th, 2012

The Chinese New Year, which happens this week, not only means gifts, an early spring cleaning, and the gathering of family and friends, but, more important, a celebratory feast!

When Szechuan Bistro opened last summer, owners Xium (Sophia) Zheng and chef Yuanren Zhen decided to populate the menu with thoughtful and inspired dishes that pursue a depth of flavor and textural contrasts.

There are two menus at the restaurant: one Chinese and one American. Little red marks on the menu indicate the hot dishes, so beware … or order one if you dare! The authenticity is clear, as the 85-seat bistro gets busy at lunch daily.

At Szechuan, its ambitious chef dabbles with regional Chinese cuisine and brings a real taste of China into Oklahoma.

The bistro offers soft noodles, thin rice noodles, soups, fried seafood platters, sizzling platters and clay pot cooking ($8.95-$11.95). Prices range from $1.35 for an egg roll to a whole snapper at $19.95.

That fresh and crispy snapper was the highlight of our lunch. The chef cooked the firm-fleshed white fish just until it lost its opacity. It was presented on an oval platter — complete with the head, eyeballs intact — then topped with a simple, orange- and pink-hued sweet-and-sour sauce. It was garnished with sliced bell peppers, green onions and cilantro.

Our parade of dishes began with minced chicken in a lettuce wrap ($7.50), followed by a highly unusual beef dish with Sriracha hot chile sauce ($8.50). The thinly sliced strips of beef weren’t overpowering, although they certainly picked up some heat along the way.

Next up, we opted for some gorgeous Szechuan-style jumbo shrimp (eight for $10.95). It came with vegetables that included baby corn, broccoli, water chestnuts, carrots, asparagus and green onions.

We ended with bowls of tapioca cooked in coconut milk, which are complimentary to every diner.

Above all, the staff and setting make everyone feel right at home, and there’s certainly a little something for everyone.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects and include constructive criticism regarding food, ambience or service when appropriate.

Photo by Shannon Cornman

 
  • Currently 3.5/5 Stars.
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