Hot Kitchen uses only the freshest ingredients to create the aromatic and authentic delicacies known as Sichuan cuisine.
The word “hot” does not adequately convey the seemingly infinite shades of heat that ripple through this small, unpretentious Sichuanese restaurant, a minimalist canteen in whitewashed brick and red beams that is closer in geography and spirit to N.Y.U. than Chinatown. If you had world enough and time, the 164-dish menu would be less frustrating. It helps to have a native speaker in your party....
Hot Kitchen Restaurant Review:
It’s hard to believe, sitting in Hot Kitchen, eating better-than-average Sichuan dishes, that you’re not deep into Queens. This is the East Village. No long subway ride necessary. The predictably long menu has everything from classics, such as good salt and pepper shrimp and shredded duck with ginger, to more adventurous options like pig intestines and braised frog. We also recommend the pork...