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Some Sichuan kitchens temper their heat levels depending on what they think the customer can handle. Not this one. This long-standing veteran has never been one to hold anyone’s hand and their widespread success has not at all cooled their approach. Expect nothing less than the full-throttle Sichuan experience where tongue-numbing, lip-tingling dishes arrive coated in heavy spices, garnished with sliced chilis and, often, doused in fire-engine red chili oil. Toothpick lamb is the house signature, but the crispy-crusted beef is a formidable rival. Fish with mom’s preserved chili sauce is unapologetically sinus-clearing. Even vegetables like the arden lettuce are a powerhouse of stir-fried garlic excellence. Swing by for lunch to avoid the lines.