Who knew how much press a restaurant tucked inside a grimy Mission district Chinese dive named Lung Shan was going to generate? This place is a house on fire, just like its incendiary food. Chef Danny Bowien and crew have created a new genre of Chinese food, one that uses Sichuan peppercorns, quality ingredients, and bold flavours in abundance. The food is crazy-affordable, and crazy-delicious; the kung pao pastrami, Sichuan pickles, salt cod rice, and ma po tofu should all be on your table. There's a better chance of landing a table at lunch than dinner, but the nighttime scene of hungry hipsters is a large part of the fun.
2234 Mission Street
415 863 2800
Open 11.30am-3pm and 5pm-10.30pm daily (closed Wednesday), small dishes from $4
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