Wednesday 30 Jul
 
 

Pickin’ and grinnin’

Sand Stone Spring Vineyard, 9211 Sloan Road, in Mustang offers a unique opportunity for a glimpse into the wine industry. From now until mid-August, the winery welcomes visitors to pick their own grapes.
07/30/2014 | Comments 0

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Late-night bites

What a wealth of choices! We remember the days when the only places to eat after 10 p.m. were Denny’s and Waffle House. Next time you’re out late with friends, check out OKC’s abundance of local late-night eatery options.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Gazette staff

07/30/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Lauren Hamilton

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | 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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