Dinner was so good last week that I went back for lunch this week with a couple of friends. Cold chicken in house special sauce, and ox tendon and maw in chili sauce were both excellent. The dish that stood out for me was a chalkboard special of spicy snails. We finished with popcorn chicken, dipping the pieces in the leftover sauces from the previous dishes.

There are sweet sake?

DutchMuse wrote:There are sweet sake?

Sweet is a relative term. I’m talking about a Sake with a SMV of around +3. SMV stands for Sake Meter Value, a measure of density and a proxy for perceived sweetness. The scale runs from -5 to +15, with the higher the number, the drier the Sake. The median is +3, which is not sweet, but not bone dry either.

FYI, for the past week or so, Peppercorns has been dark, with a handwritten sign saying they are closed due to a power outage. They've always seemed pretty busy, so hopefully this is not a candidate for this thread, but I would call before heading out there.

cilantro wrote:FYI, for the past week or so, Peppercorns has been dark, with a handwritten sign saying they are closed due to a power outage. They've always seemed pretty busy, so hopefully this is not a candidate for this thread, but I would call before heading out there.

I have a friend who works at the mattress store next door. According to him, a transformer blew in the basement. Everyone should be back up and running now.

Dinner Saturday night was another win. We were trying to change things up a bit so I got the beef wraps and tendon with maw as appetizer. Beef with cumin was ordered mild but came out absolutely fiery. The server quickly and cheerfully brought us another dish much more mild and all was well. I caved and got my usual fish in spicy Szechuan broth.

The wraps were kind of bland although the fresh herbs were a nice touch. Tendon and Maw was very tasty if not sliced as thinly as I usually prefer it.

Irrespective of the order, the beef with cumin was tasty but won’t dethrone the lamb with cumin any time soon.

Fish in spicy sauce was excellent, plenty of Szechuan peppercorns and the mung beans were a fresh and crunchy counterpoint to the tender fish and slippery glass noodles.

I have to mention the service again, even with a 10 minute wait, the staff was incredibly helpful and accommodating.

Peppercorns Kitchen moderately busy on a Tuesday night as good if not better than ever. One of the owners mentioned they opened up a new restaurant in Chinatown, Chef Xiong-Taste of Szechuan in the old Mandarin Kitchen space (2143 S Archer Ave), can't wait to check it out.


Peppercorns Kitchen, count me a Fan!

Eating leftover dan dan noodles from Monday as I read this. Along w/the cold chix in chile oil it made for an excellent lunch w/a pedestrian lunch mate who ordered "safe".