Szechuan Chalet Slings Some Unexpectedly Hot Hash on the Upper East
Like a very, very red oil spill, Sichuan restaurants have fanned out across the five boroughs, and no locale is seemingly exempt. Case in point: Szechuan Chalet on the Upper East Side, a neighborhood more known for its sauerbraten than Sichuan peppercorns.
While the food is somewhat deficient in actual Sichuan peppercorns -- though a soupcon may be detected -- the menu does possess a good amount of heat, via such agencies as dried red peppers, pickled green peppers, fresh green peppers, and skads of chile oil, which is the real sine quo non of Sichuan food.
Here are some further examples of things to be enjoyed there.