John Zhang has a terrific little property in his restaurant portfolio, located in Greenwich Village and managed by partners, Jenny Fu and Tao An. Now that he's got an MBA, he is less of a presence in his properties and more frequently found on his blog! For aficionados of the earlier Grand Sichuans, the first thing that strikes you about this new property is the design. Zhang himself describes it best: In the first decade of the Grand Sichuan, roughly from 1996 to 2006, our restaurant designs were typical Chinese prototype, and the first one in Chinatown was a typical Chinatown style. Entering into the second decade of our business, we decided to change. We all share holders agreed that the restaurant design, the second generation of Grand Sichuan, had to adapt to its environment: the west village culture. Travelers to the homebase of Sichuan cooking—Chengdu and Chongqing—know that this flair for modern design hasn't really caught on yet in America, and thus it is refreshing and pleasant to know that while New York's Thai restaurants have innovative and creative design, finally some of the top-end Chinese properties do as well.

Some surprises await you here; in addition to some of the favorite menu items you'll find at the Second Avenue and St. Mark's locations, there are some innovative Sichuan and Hunan offerings. If you've traveled around rural Sichuan, a simple dish we know as Mung Bean Noodle with Spicy and Peppery Sauce can be tremendously satisfying. The delightful cold Five Spiced Beef Salad appears on the menu here as well. Don't be afraid to try chewy Sliced Pig Ears; you'll find them an interesting taste sensation. Of course, several sorts of the beloved dumplings can be found here, as are the addictive Sichuan Wonton in Red Oil and Dan Dan Noodles.

While Zhang has cleverly included 18 of the beloved American Chinese dishes on this menu to please every palate, there are number of classic Sichuan dishes you'll want to try. In addition to the tea-smoked duck that's become well-known in New York, Shredded Chicken with Sour Cabbage and the Sichuan classic spicy Double Cooked Pork are superb. Several types of Hunan and Sichuan fish are expertly prepared and sliced tableside for you. Do not miss the Sliced Cured Pork w. Dry String Beans, a wonderful and flavorful combination of meat, fat and chopped beans. If you've never experienced Sauteed Pork from Bone or Sauteed Mixed Preserved Meats, do give them a try. As with many dishes on this menu, they are available in smaller portions if you dare not order the full-size portion. Want more recommendations? Try Sliced Fish Sauce Soup, Beef w. Cumin Flavor, and Sauteed Cured Dry Bean Curd.