Sichuan Home's English name gives the first-time visitor the impression that she'll be sweating away to grandma's country cooking, but its food is hardly homey. Watch the dishes passing by - it's not hard to monitor the other tables, since the room is tiny and well mirrored - and you'll spot pastry cups, hollowed-out pumpkins, and sauces tinted a magenta rarely encountered in country kitchens. The restaurant's chef is trained in Chengdu-style cooking, and you can find exceptional classics like couple's delight and water-boiled fish that show the chef's classical training as clearly as Rose Period Picassos. But the core of Sichuan Home's menu is its "Sichuan new-style food," an amalgamation of influences. The result are scattershot; experiments like the crispy fried rolls and spicy tea-smoked duck are successes, while others seem designed for looks rather than taste.
Extra Info: Muni: 2, 28, 38.