Hot Kitchen opened Thursday at 104 Second Ave. near Sixth Street. (The owners received the OK from the CB3/SLA in August to serve beer and wine with their Chinese cuisine...)
It seems like a nice, normal restaurant...
Nothing artisanal featuring tea seed oil from a grove of Camellia oleifera trees brought in daily from the southern Zhejiang province, the seeds of which are hand-pressed in the back room ... Uh, anyway, the food is pretty tasty — we got a few vegetable and rice dishes ... and there are more adventurous dishes on the menu, like "dry sauteed pig intestine with red chili" ($14) or "steamed fish head with minced pickle pepper" ($21).
Here is a quick look at part of the menu...
...delivery service starts next week ... so until then...
Why oh why can't we have a real dim sum place in the E.V.? So I don't have to go down to Chinatown all the time. Surely that's not too much to ask...
ReplyDeleteIt's good they're getting a wine and beer license, but I'm wondering what kind of wine pairs best with dry sauteed pig intestine and red chili. We could always take our chances with the house red, I guess.
ReplyDelete@Dr. Gecko. Heh.
ReplyDeleteWell, I'd opt for a nice glass of the 2002 Brick House Les Dijonnais that has that hint of deep fruitiness. Or else a medium-bodied Budweiser.
At first I thought it was great to see a new Chinese restaurant opening. We have lost so many and I miss our local places to much - always 20 minutes, all the food tasted exactly the same no matter what you ordered. But then I zoomed and saw the prices. Holy cow. Where is the $3.50 fried scallops with french fries.
ReplyDelete