text:
Szechuan's Dumpling Is Amazing, Lucky Arlington
- s
- Swankalicious Feb 21, 2013 03:58 PM
Mr. Swank and I were passing through Arlington Heights this evening and saw a large "OPEN" sign at SD. Turns out the grand opening was tonight! We decided on takeout. The dining room was fairly busy with a good assortment of olds, youngs, families and so forth.
OK, so -- we got the mini juicy pork buns. Rivals anything I've eaten in Chinatown. Perfectly explosive-in-your-mouth juiciness.
Also got shrimp and vegetable dumplings: same sensation. Both came with a yummy hot chili sauce.
I ordered beef tendon and shank in chili sauce, a specialty for me. This dish was somewhat ma la and tingly. I wish the tendon had been a bit softer, but it certainly beats the odd Jello-ish goo I've had elsewhere, plus the tingle factor earns points in my book.
Also ordered beef noodle soup (with flat noodles). WOW. Just wow. First of all, I'll be feasting on this for a week. Secondly, the broth is just rich, tangy, a bit sweet...absolutely delicious. Could've used some scallions, maybe, but in general really amazing.
Mr. Swank got pork with mustard greens and is currently moaning with delight.
The service was very nice, and the menu is enormous -- with an emphasis on soups. The house specialty list is small and focuses a lot on seafood. I did notice clams in black bean sauce with basil on the menu. There are many spicy options, too, which suits me just fine. There are also rice plates for just 6.95, including the often hard-to-find beef with tomato sauce. I'll be back to try this, as well as their oyster pancake appetizer.
The dumplings were on par with Gourmet Dumpling in Chinatown.
In general, a hearty endorsement!!
re: digga
They have Heineken and wine. We haven't seen a list, so I don't know if there are other options. They have a wait now and haven't worked out the timing so it's slow going for opening night.
Just finished an amazing meal. The Mini Juicy Pork Dumplings, Hot and Sour Soup, Eggplant with Basil, and Boneless Spareribs (not something I usually eat) were phenomenal. Authentic Chinese food comes to Arlington!
re: AtownEatz
Do you happen to know if there's an on-line menu, especially for takeout?
re: Swankalicious
Thanks, Swank. I'll stop by and grab one when I'm in the area. I feel those pesky five pounds that I've managed to scare away creeping back with this place being so close...
thanks for this. Was the pork with mustard greens, braised pork belly with preserved mustard greens?
Thx for the review.. I drove by and saw them open, pretty crowded. I look forward to trying the dumplings.
I do hope they bring the ma la on ma po tofu and twice cooked pork.. it would be nice if they could rival Chilli Garden in Medford
Very much enjoyed the beef noodles (I tried the flat noodles too) and the xiao long bao. The XLB was tasty, with moderate temperature and skin thickness. You won't burn your mouth on these.
I went there today and had dumpling noodle soup with rice noodles. Got a huge bowl (think Sapporo Ramen size) with about 10 or 12 *large* dumplings and a lot of noodles. The broth is a vegetable broth, which I was not used to but suspect is highly authentic - Chinese people please chime in here. Therefore it is not as rich as a meat based broth but was very good. And the whole deal set me back $6.25.
They have a really huge menu, and it looks pretty authentic to me. Items like spicy shredded pork ears, okra with sa cha sauce, sliced pork kidney w spicy sauce, etc. but also dishes more familiar. My hope is that if indeed it is authentic they keep it that way, keep it spicy, and don't water down to some idea of a suburban restaurant. I suspect this could become our favorite Chinese restaurant outside Chinatown, Mary Chung's in Cambridge, and Shangri La in Belmont.
re: nategold
Interesting, I had the same dish today and it was six dumplings in a Chicken/Seaweed broth with some pickled veggie bits on the bottom.
re: lossless
Awesome. Thanks so much!
re: lossless
Happy to see they adhered to the template !
re: lossless
Thanks! Wow, so many dishes I want to try.
Wow...lots of early love for these guys, and deservedly so. I just got back from a tasty lunch there. I got the XLB and the beef noodle soup. The XLB had outstanding flavor and texture - the broth was really exceptional. My only small bone to pick is that the dumpling construction could use improvement, one or two were leaking when they got to me, and another 3-4 sprouted a leak on their way from the steamer to the spoon. It wouldn't be a big deal if the broth weren't so delicious.
The soup was good, but I wouldn't have minded a spicier kick to it. Next time I might ask for it to extra spicy.
The space is nice, clean, friendly waitstaff. I'll definitely be back
re: morecheesejer
We ran in this afternoon after reading your report. Really fantastic. Had the Shang Dong Dumpling, XLB, Salt and Pepper Chicken Wings and Housemade KimChi. Definitely will be back. Thanks for posting!
re: UnclePH
Can you describe the Shang Dong Dumpling?
re: UnclePH
Yes, as well as the salt and pepper chicken wings? Curious about that one too.
re: lossless
Oh yes! The Shang Dong dumpling is much more reminiscent of a classic potsticker, however the wrapper is much thinner. The filling is a combination of ground pork, dried shrimp and Chinese chives. Also a bit longer than a typical dumpling. I have to confess, I liked them better than th XLB.
As for the Chicken wings it's an enormous portion for the price. ($6.95 maybe). Super crisp coating but very light and not a hint of greasiness. Then tossed with salt, pepper, chilis, fried shallots and green onion. Loved them!
re: grant.cook
Twice-cooked pork isn't a dish where you would look for ma-la, though. It isn't typically made with Sichuan peppercorns. It's also not a super-hot dish, at least not in comparison to some others.
re: grant.cook
I found the beef tendon in chili sauce to be sufficiently ma la.
Word is getting around on this place. We went tonight (Friday) and there was a bit of a wait. Then the wait for each dish got longer and longer as the evening wore on. Orders were getting mixed up left and right. We were brought a fish and then a chicken dish that we hadn't ordered. But I won't hold that against them yet, since they just opened a couple days ago.
We had fish fillet with Szechuan sauce, mapo tofu, stinky tofu, pork mini juicy dumplings, and steamed shrimp & vegetable dumpling. The standout in this bunch was the steamed shrimp & vegetable dumpling. Fresh hand-made dumpling skin, juicy filling with a touch of sesame oil. I don't have much comparison to go on with stinky tofu, but I liked it well enough--a generous amount of minced garlic and pickled spicy cabbage on top. The mapo tofu, with which I have much more history, was a disappointment. No "ma" and the sauce had a gloopy texture--too much corn starch, I guess. I'll stick to Chilli Garden for my mapo fix.
The soup dumplings were decent. The fish fillet in Szechuan sauce had great flavor, strong on ginger and black bean, with a good balance of "ma" and "la" (although the sauce was rather watery, probably due to the large amount of Chinese cabbage in the dish).
Overall, a very welcome addition to Arlington, where we have lacked a decent Chinese joint (besides the hot pots of LIttle Q).
Went there for lunch today and of course I had to try the Pork Mini Juicy Dumpling! 8 dumplings and there was really nothing mini about them. They are served with a Black Vinegar/Soy/Ginger sauce. Somebody else reported that you got a chilli sauce with them but this is what I got and the dumplings were really good and don't just bite into them, you will get soup all over you. The trick is to carefully bite the top off, slurp off some soup and then add some of the sauce and then carefully take a bite. The pork was nice and juicy but the soup was overly salty but I haven't heard any complaints about that anywhere so this might just be opening jitters. My main lunch dish was the Shredded Pork with Bamboo Tips and Hot Chilli. This was marked as spicy on the menu (Yeah!) but didn't look very spicy but after tasting it it was nice and hot with a good amount of heat from the bird eye chillis. The pork was tender and the bamboo shots had been properly soaked so I was very happy with this dish. There is Calamari, Squid, Pork Kidney, Okra among other things available on the lunch menu! I'll be back for more of the good stuff.
Szecuan's Dumpling (Aren't there something wrong with the grammar here?)
1360 Massachusetts Ave.
Arlington, MA 02476
I couldn't wait to get back there and try more interesting dishes. The lunch menu has 55 items listed. Decided to start with Steamed Sliced Pork Belly in Garlic Sauce appetizer that did look a bit fierce but was only mildly spicy and did lack the garlic punch that was expected. The pork itself was delicious! There is a mound of lettuce underneath the pork to make it look bigger than what it is but this is also very common and almost expected. Next was Pork Legs Noodle Soup and I selected Shanghai White Noodle from the choice of six! different noodles. This soup is a bit mislabeled, it should really be called Pork Feet Noodle Soup but I kind of expected that this was what I would get. Not sure how the feet were cooked, they almost looked red braised but what you could gnaw off had a delicious gelatinous richness in abundance. The Shanghai noodles and the soup itself was also really nice. All this for a whopping $6.25! Warning, there is no way to eat this gracefully!
re: Ferrari328
I need some of that!
re: StriperGuy
Dammit! I saw that appetizer on the menu yesterday, and somehow "lost track" of it before ordering. Yeah, I need to get back soon for that.
Had the Shang Dong dumplings which were excellent. What does "shang dong" mean?
Lo mein had an interesting funky taste, like no lo mein I've had before. Just noodles, nothing mixed in. DC said "menthol"???
Pork and bamboo was also excellent, but was listed as a spicy item, but was absolutely mild. Do I need to give the secret handshake there for them to bring out the spice?
Salt and pepper chicken wings were very good, perfectly fried. Though again, not spicy at all.
re: Alcachofa
I ordered a take out dish as "Extra spicy" and got the "are you sure you know what you are asking for" discussion with the owner. It was good, but I could have handled hotter. They seem light with the peppercorns too.
re: Alcachofa
Shang Dong is a region of China famous for its doo-wop combos.
re: MC Slim JB
Not a fan of the oldies radio format, but these dumplings were good.
re: Ferrari328
Just ate that for lunch! With rice cake. Wow. Ate the whole darned huge bowl of soup. Fabulous soup! I swear after they braise the pigs for I think they then char it over charcoal. Great stuff.
re: StriperGuy
Gotta try their rice cake soon...We've enjoyed the Sichuan fish filets, salt-and-pepper calamari, Chinese broccoli, B loved the mini juicy pork dumplings (he gave me one to take a bite off the top of the dumpling and found it dried out...it may have been because we were eating at 4:30pm-ish one Saturday? Maybe the dumplings were not as fresh as can be at that weird eating hour?).
We're grateful that this place is within walking distance. There's much more we need to try.
re: antimony
And we did go -- it was already hopping but no wait at 6pm on a Sunday. Vegetable dumplings were wonderful -- filled with spinach or similar green vegetable and tofu. I got the "stir-fried bitter melon" which was in a clear, heavily gingered sauce and it was lovely, and my husband got "braised tofu and vegetables", which was sweet and smoky but not Americanized-sweet. Really good, very inexpensive, and their take-out menu claims they deliver to our house, so I expect I will be trying more of it.
Service was slow -- it took forever to get our orders put in, but once in they came out quite quickly, and water was refilled/we were checked on often enough. And everyone was very pleasant.
An update to my earlier review: We dined at the restaurant last night. Oh, wow. We had a 25-minute wait and the experience lasted about two hours. Amazing service but they were slammed with dine-in and takeout orders. Had clams in spicy sauce, and they don't lie -- the dish was incredibly hot. Clams were fresh and excellent. Mr. Swank had salt-and-pepper shrimp, which he enjoyed, and Young Swank enjoyed his chicken fingers. HOWEVER, I also ordered an oyster pancake, which was somehow forgotten in the shuffle. It arrived about an hour into our meal. It was succulent, coated in a plum sauce, but by the end of the meal I was almost too full to enjoy it. Service was distracted (had to flag waitress down to beg for water), but apologetic. It seemed like the whole town was there, popping dumplings like candy.
re: Swankalicious
I'm glad to hear the place is doing well. Can't wait to go back this week. Thanks to everyone here, I have too many things to try.
For cheap laughs, check out their Yelp page for the one-star review.
re: lossless
Oh dear. That yelp review is . . . . something.
Interesting. The picture on the Yelp page suggests its Chinese name is 蜀香園 or Shu xiang yuan, which roughly translates as "Sichuan flavor garden". The first character,
according to Pleco, refers to the Chengdu region, which is a promising sign. I'm looking forward to trying this place when i get back.
I have to wonder, why has the word "dumpling" become common in the American names of restaurants that aren't really so much about dumplings?
And, Googling that Chinese string brings up some pictures of delicious looking food from other restaurants with the same name.
Ha! Some pinhead on Yelp was complaining that the chicken fingers and crab rangoon weren't on a par with the place SD replaced. One star! AVOID!
Can't wait to get down there.
Friends and I had dinner here Friday night. About a 15 minute wait at 6:30. Our bottom line was that we liked everything we ordered and would order them again, but with two notable exceptions, we liked them just a notch less than the same things down the street at Taipei Gourmet.
We ordered two orders of the mini juicy pork buns. One arrived and was neither very hot (temperature-wise) nor very good. The second batch was both very hot and very good, but the quality of the wrapper, to us, was not as good as that at Taipei Gourmet. We also got the steamed veggie dumplings, again very good but just a titch below TG's. Peapod stems and salt and pepper pork, same story. Ma po tofu was quite a lot better than TG's (it is something I do not care for at TG) but not a patch on the ma po tofu at Chilli Garden. The twice cooked pork arrived way after everything else, just a bit more than lukewarm (it had clearly been looking for a home for awhile) and was nonetheless extremely good -- and Ferrari328 it was pork belly!! Service was pleasant as can be although harried. I will be glad to go back but will probably dine more often at Taipei Gourmet.
re: GretchenS
Thanks, looking forward to try the twice cooked pork now! I asked at TG if it was soup dumplings that was on the menu and she said No so I never tried them. Next time.
The good news is that they serve from the lunch menu 7 days a week.
Today's lunch soup was Seaweed Soup, it was OK but not very exciting. I decided to try the Chili Chicken hoping for something authentic but what I got was your standard chicken in brown sauce with celery, peppers and a few onions cooked with some chilies. The only redeeming feature was that it was actually spicy! Not overly so but better than what it looked like. Portion size was certainly adequate. Oh well, we are learning so no big deal.
re: Ferrari328
Thanks for all the reports and pics, Ferrari. I find them really informative.
I made another trip too. Hot and sour soup (small) was fairly big, served in a bowl. Very good flavor - I ate all down to the last drop which I don't do very often since I get somewhat bored of even a cup. Not very spicy but I didn't mind at all. Spicy shredded pork ears was nicely chewy, somewhat mild in flavor. Salt and pepper whole shrimp with head was crunchy and thankfully not greasy.
What I liked was that the flavor of all the dishes was good without being very strong in saltiness or spiciness. Sometimes, when I want to get punched in the mouth, I like to head over to Chilli Garden. Over here it seems more subtle.
Went back for lunch today to try something different and my choice was the Beef Stew Noodles Soup. I didn't specify the type of noodle and got the Taiwanese Egg Noodle. The size is much similar to thin spaghetti but I think I would have liked a thicker noodle. The bowl is HUGE! The broth was delicious, beefy and very fragrant but despite the red hue it wasn't very spicy at all. Both the manager and the waiter asked if it was spicy and looked surprised when I said no. In fact a lady at the next table who had the same dish also mentioned that it wasn't very spicy. Again, no big deal. The beef was served sliced rather than in the chunks you normally see. Since I like this place I will say that the beef was pleasantly chewy but also very tasty :-).
re: Ferrari328
I had the pork with spicy szechuan sauce for dinner. I asked for it extra spicy, and upon pickup, the owner and I got into a "arre you sure? Its really spicy...." conversation. She was very polite and enjoyable to talk to, and I told her I was glad to see the place doing well.
When I got home and ate, it was spicy, but not blow the doors off heat - I enjoyed it. Very healthy portion size as well. Perhaps they held back a bit just because of the American palette. I'll have to remember to ask for them to amp it up on dishes - maybe over time they'll trust me to handle more heat.
re: Ferrari328
Oof, I should have looked at that picture first. I just had the beef stew noodle soup. The broth and noodles were so tasty but the beef! I don't mind the chewiness but the really hard cartilage-y tendon-y gristle-y parts that can only be swallowed whole are just not for me.
Also, as others have said, not spicy at all.
Thanks to the many Chowhounds here for alerting me to this great place. To my taste it's the best Chinese food discovery in the area since Fu Loon a few years back.
Four of us, including two Chinese speakers went a few days ago. Interestingly, the owner who was very friendly and seemed wonderfully on top of things (reminding me a bit Diane at Fu Loon) grew up in Vietnam (Saigon/Ho Chi Minh City). We ordered the pork mini-juicy dumplings and shrimp/vegetable dumplings for appetizers. The steamed mini-juicy dumplings were great with a really fine pork broth providing a great burst of flavor. The other dumplings were nicely fried and flavorful - the wrappers were delicately browned. The sauces were great compliments.
Garlic eggplant was nicely browned, cooked wonderfully - texture and flavor were spot on. The pork bits were a delicious compliment.
The szhechuan crispy fish was served with loads of cabbage and red peper in a very spicy broth. It was a little light on szechuan pepper for my taste - especially given the intensity of the spice. The owner said it was the spiciest item on the menu. It provided a lot of heat, but would need a little more complexity of flavor to be on a par with the other items. It's the only item we had that I am not eager to try again.
Crispy chicken with basil was also fried just right and it achieved what a quick frying should, sealing in fresh chicken flavor. It was winner!
Hot and sour soup had some real character - less heat than the standard, but definitely more interesting.
In the long run, Fu Loon even though its a few minutes away will likely remain my first choice. But for the moment I am quite enamored of Szechuan Dumplings.
re: pedxing
On repeat visits, I've still enjoyed the food and found it well above average - but have not had a meal as wonderful as I had on my first visit (above) in which everything seemed to have been done with just the perfect touch.
re: grant.cook
Thank you, please let us know if you happen to pass by again + they're open.
Another successful lunch at this delightful restaurant. Todays soup was the pork and seaweed and I kind of wished that they did the normal H&S soup, this one isn't very exciting but the rest of the lunch was.
Finally got to try the Twice Cooked Pork from the lunch menu. First of all, this is done with Pork Belly so I was happy right off the bat. There was a lot of cabbage and some sliced hot green peppers and some black beans and all of it drizzled with chili oil. This is a very nice rendering of this classic dish but I kind of missed the smoked tofu that you normally see. It had some heat especially if you mixed in the green peppers with the cabbage. There was also another bean in there that was spicy but I have no idea what it was and I finished all of them before thinking about asking the staff. I continued to eat the rice and cabbage even after the pork was gone so this was a really good dish. And then when I was really stuffed the owner brought out a sample of Beef Tendon and Shank in Chili Sauce appetizer for me to try! This was delicious. The tendon was perfect and the beef was tender and flavorful and the chili sauce covered everything. It was not overly spicy but she said that they keep the heat down and could make it more spicy on request.
re: Ferrari328
Your pictures looked inviting so I tried the same dishes earlier today. I agree the flavors in the twice cooked pork were very good - I had no problems finishing all the veggies. The pork was a bit uneven - some bits were too tough, beyond the good sort of varying textures. The beef appetizer was ok; I prefer the ones from, say, Thailand Cafe. Meh on the soup for me too - it was the clear one with daikon cubes - barely warm.
I just ate here, and I am on the fence. Some great food, some mediocre. Shang Dong dumplings were excellent, on par with the best in Chinatown. Sauteed Chinese water spinach (with garlic sauce) again, very good. Beef Chow Fun was good, a little light on both the sauce and the meat, but with full flavor.
However, my holy grail dish was disappointing. I base my love affair with a Szechwan restaurant on one dish....salt and pepper pork chops. They are hard to find (since they are a non-Americanized dish) and hard to do well. The old Jumbo Seafood and Peach Farm in Chinatown are the best I've had in Boston....Medford's Chili Garden have a bit of a preservative/fish taste and Qing Dao/House of Chang both use a breading that is heavier than Peach Farm.
At Szechuan's, it was decent, but not great. The pieces were too small, so some of the meat was overcooked. The oil had been overused, so the pork had a slightly off putting flavor. And, they did did not use bone-in pieces, so the pork was dry and without that small amount of fattiness that makes salt and pepper pork savory. And finally, there was not nearly enough pepper.
I was hoping for a perfect meal. Twas not to be.
I miss Medford Square's Szechuan place (now a organic sushi place, next to Modern Pastry) that was open all of about 6 months. It was the best I'd had outside of Peach Farm. *Sigh*.
re: TechieTechie
Have you tried the salt and pepper pork chops at Mulan in Waltham or Taipei Gourmet on Mass Ave in Lexington? I love both but am relatively new to the dish. I did think both renditions were better than SD's, would love to hear what you think.
re: TechieTechie
TechieTechie you are comparing Sichuan restaurants based on a Boston Cantonese gold standard -- Peach Farm (and Jumbo). Also Wonder Taste in Medford was primarily cantonese, but like many of the restaurants in the area did prepare dishes from other areas. In any case, if you order salt and pepper dishes in a sichuan restaurant the sichuan pepper is likely to be more prominent (which doesn't seem to be the case here). That is definitely the case with Chili Garden, who also uses chili oil. Peach Farm seems to use more black pepper, along with the sliced chillis.
I would suggest you try Sun Kong in Malden -- although its primarily known for Dim Sum, I had a very nice salt and pepper squid there (not certain about the pork, although I can make other suggestions in Chinatown). New China Pearl in Woburn also does nice salt and pepper seafood dishes and seems to be firing all cylinders now, but its been so up and down over the years. Would probably do pork chops on request. Wangs spiced salt and pepper spare ribs are also quite good.
Went back for another lunch today and started with the Shang Dong dumpling that was excellent with a really tasty and juicy filling in excellent wrappers that had a nice sear on the outside. I also tried the Salt and Pepper Wings and while not being that spicy they were nice and crispy on the outside and tender and juicy on the inside. HUGE amount of wings.
Second Mulan for the Salt and Pepper Chops. Also the Pork Chop Noodle soup is outstanding and served with a plate of pork chops on the side.
re: Ferrari328
ferr, are these pork--- like peking rav filling? what lovely house made wrappers.... Tomorrow/today is Easter so prob no one will be there, right? (kiddddding) Guess we'll try it soon, next wk instead! thx again for your reports and esp your excellent photos..
Stopped in for dinner last night around 7:30. There was no wait for a table, service was fine, and the food came out quite fast. We started with an Oyster Pancake, which was good and nicely-cooked, neither greasy nor dried out. The bed of greens it was served on was an especially nice touch. Anybody know what the red sauce on top might have been? It was a bit sweet but not plummy.
Also had the Shang Dong Pan-Fried Dumpling, a fine version of peking ravs with nice wrappers. I'd have preferred a bit more flavor in the dipping sauce, though.
For mains we went with three dishes marked as "hot & spicy": Crispy Chicken with Basil Leaves, Pork with Tofu and Yellow Chives, and Garlic Eggplant (in Hot Pot). Sadly, the chicken was too salty, though there was a hint of heat in the coating mix. I much prefer Mulan's version. The pork & tofu was a solidly hearty rendition, much like the one from Wang's and not at all spicy.
The garlic eggplant was outstanding, unctuous and flavorful with a bit or warmth from the chili oil. I'd come back just for that dish, which is different from the versions at Fuloon, Sichuan Garden, or Mulan but just as tasty.
I think the reports of under-spicing for this place are consistent and that asking for "extra-spicy" might be the way to get more standard heat levels. SD isn't going to displace any of my current Chinese standards. I wouldn't call it amazing, exactly, but it's a great addition to Arlington and another good place to eat when I'm meeting friends there.
(Cell phone pix of oyster pancake and garlic eggplant, sadly a bit out of focus.)
re: T.B.
Stopped by for lunch last week. Ordered a lunch special pork with bamboo shoots. Must agree the soup of the day lacked flavor and ingredients. The lunch portion was very generous and tasty though not the spice level I would have liked - needed more chile peppers. All in all enjoyed my lunch and will go back to try the dumplings. The best part of my time there was my conversation with one of the owners, Kwan(?sp).
No language barrier here. Very interested in opinions of customers. Offer feedback, help them be successful.
Made the long trip to Arlington to try SD. Really a great addition for Arlington. Was excited for the fish fillet with Szechuan sauce, but it was not their stongest dish. Good, spicy, somewhat numbing, but did nto have the depth of flavor of the GDH version (I swear they put crack cocaine in the dish at GDH. No one does it quite as well). I was really impressed by the ma po tofu, the pea pod tendrils with garlic and the twice cooked pork. The garlic eggplant was a little sweet for my taste, but very flavorful. Soup dumplings were nice and soupy, but the shandong dumplings had more flavor (maybe if they did a pork and crab soup dumpling, which are my favorite, there would be a little more going on in the flavor department). I was most impressed by the service. We had 4 adults and 5 kids/babies and everyone was so nice. Three major spills during the meal and the staff took it all in stride (giving my wife a full free refill on a glass of wine a toddler knocked over). Big tip. We never bring kids anywhere other than the 99, and almost backed out at the last second, but this place was so inviting and the food was way above average, so I would definitely do it again.
re: ScotchandSirloin
Great to hear that the kids were so welcomed.'kid friendly' is a topic that i haven't noticed much on this board, except from visitors. Good to have a place to rec to visitors w/ kids who might be staying in the lexington environs.
Thanks for the heads up and details - have really enjoyed this new neighborhood spot twice for lunch as as a result - they are extremely friendly.
The beef with longhorn chiles was great as were the soup dumplings on my first visit. The daily soup with fungus was fine but not a destination choice - it came with the lunch.
Takeaway was the second experience - delicious shrimp and veg dumplings, great chicken noodle soup with wontons, and OK pork with bamboo tips (though mostly just heat, not a lot of flavor). Hot and sour soup was the only letdown - not bad, just bland and boring.
Eager to try more of the menu and really glad that it's within easy walking distance! We need more of this type of place in the Heights - not a Panera clone or a new Uno's...oops, that's for another thread.
Made it there last night. Started with Mini Juicy Pork Dumplings and the Shang Dong Dumplings. Very good, just like everyone said. Then the Pork leg noodle soup with udon - the pork leg was well cooked and tasty but the soup was a little bland. Then we had Beef with long horn pepper (tasty but not fiery, could just be the long horn pepper being mild), Twice-cooked pork with added ma-la (again very tasty but the belly pork could do with a little more browning). The best dish of the night was the Sa-Cha Okra! The fine wok-seared Okra and the pungency of Sa-Cha with lots of black bean was so additive. I could have just eaten this dish with a plain bowl of rice!
At last, I have some news to contribute. The young manager working on the floor and the head chef, both formerly of Gourmet Dumpling House, are both part owners of Szechuan's Dumplings as well as the lady at the front of the house. That's why the dumplings tasted so familiar and dishes came out similar to the Gourmet Dumpling House!
Almost forgot, we were given a small plate of the Beef tendon/shank with chili sauce, compliment of the house. If you are a fan of ma-la, then this is the dish to go for! Perfectly cooked pieces of meat with just a little satisfying chew in a ma-la chilli oil. Certainly a good appetizer to open up anybody's appetite!
re: winmeover
Ah, that explains why they can do passable versions of common Sichuan dishes. GDH was pretty good at those.
re: winmeover
Gosh I almost ordered that okra dish... I LOVE Okra
re: StriperGuy
But was it "real" okra or Chinese okra, which is like a summer squash? (I like both.)
re: Aromatherapy
Hmmmm very good point...
re: Aromatherapy
They use "regular" okra, not Chinese okra. I had the shrimp and okra with Sa-cha sauce, and it was quite tasty.
re: Edokko
Chinese okra is also called angled luffa. (There's also a smooth luffa; AFAIK both are edible, but only the smooth one is turned into bath accessories.) I didn't know why it was called "okra" until I saw both of them at Russo's.
re: winmeover
FINally a dish that I would order. I looove okra; thx so much!
They seem to do good and was fairly busy today at lunchtime. They now only serve from the lunch menu Mon-Fri as opposed to 7 days a week.
I had the Wonton and Chicken Noodle soup for lunch today and I ordered it with Udon Noodles and even if the broth was a bit weak it was delicious! Good amount of tasty little wontons. There were some pickled veggies and some seaweed as well.
re: Ferrari328
FYI, Mr. Swank chatted with the owners the other day when picking up takeout. The owners mentioned that the house signature dish is Ma Po Tofu. Lucky me, that's what I'd ordered. And I've not had a better version anywhere! Absolutely perfect combination of spice and tang, and excellent quality of tofu.
re: Swankalicious
Hmm, I tried the Ma Po when they first opened and I was disappointed. It had no "ma" and the texture was gloopy. Could they have gotten better? My fave version is at Chilli Garden.
re: Edokko
Chilli Garden's Ma Po rocks, friends and I were just saying last night it is our hands down favorite.
re: GretchenS
Ah, I need to get back there for a quick fix.
re: Edokko
I agree. Chili Garden, and also Sichuan Garden II in Woburn, and they have better Mai Tai's!
So happy to have this in the neighborhood - love the dishes with bamboo tips and hot peppers as well as the soups, and the dumplings are OK but not as amazing as I would expect given the name.
Service for takeout is prompt and friendly - servings are adequate for the price but we don't have tons of leftovers like some other places.
We have enjoyed pretty much everything we have tried - next up are the Ma Pow Tofu and the Clams with Black Bean. The vegetable sides have also been good - pretty like the whole green pepper stir fry appetizer - several large, mildly spicy and flavorful peppeter.
I'm almost embarrassed to admit that we made two trips last weekend to this place from apple country outside of 495. Friday we went for lunch, tried the mini pork soup dumplings (or XLB) and had to go back Saturday for more. Off the lunch menu (all lunch items $6.95 includes rice and soup), we tried the Braised pork chop with spinach. YUM!! It was more like pork short ribs that were as tender as butter. Enough for 3 easily. Also tried the stir fried flounder with vegetables, also excellent and more than enough for 3 to try. Next, Sesame Chicken for an Americanized Asian food fan. It was really delicious! Very light batter, tender and all white meat. Kids wanted lo mein and I was embarrassed to even order it, but the server was so helpful and made no effort at making us feel funny. Taiwanese Egg noodles with chicken she said was like lo mein. The chicken was so soft and tender and the flavor in the noodles was like nothing I've ever had before, good enough to lick the plate! Kids also tried the Crab Rangoon and they were the best they'd ever had. Somehow there was not a drop of grease, it was almost as if they were baked. Service is excellent. Clean, single person restrooms. Great tea! Can't wait to go back.
re: rachgrn
Heck Asian Gourmet in Concord is pretty darned good as well if you are coming from points West,
re: StriperGuy
Will have to try it! Have a slight addiction to the cookies at Lakota as well and its a nice ride out on Route 2 from here, but Concord much closer!
re: rachgrn
Had the Clams with Basil off the lunch menu today. Wonderful. A bowl full of baby clams in a spicy black bean sauce For starters, split an order of Shang Dong pan fried dumplings, which I believe contain a mix of shrimp and pork. Also wonderful.
First, they now have free wifi. I tried the lunch Clams with Basil and it did come with a black bean sauce and the clams was delicious, plump and cooked perfectly but the sauce had some grit (sand?) and also broken shell fragments. The soup today was actually interesting with a white fungus (tomilla?) in a pork broth.
Has anyone noticed that there are no Sichuan dumplings at Szechuan's Dumplings? More specifically, I expected to find Sichuan wontons with spicy chili sauce, a staple at other traditional Sichuan places around town. They seemed baffled by my question about it, which makes me wonder if the owners are perhaps not from Sichuan.
I really liked the shank/tendon dish, though it quite lacked the ma la quality mentioned here. Spicy pork with bamboo tips was huge, gloppy and very mild, a disappointment. I'll have to order around the menu some more, but I wasn't knocked over by my first visit, certainly wouldn't rate it alongside Sichuan Gourmet, Billerica or Sichuan Garden, Woburn.
re: MC Slim JB
I noted the irony also. It's better not to think of this place as a Sichuan restaurant--otherwise, expectations get dashed. Judging from menu items like "three cup" and "sa cha" I suspect the owners are from Taiwan. I enjoy those dishes more than the "Szechuan" dishes there. For my "ma" and "la" fix I go to Chilli Garden.
re: Edokko
Taiwanese was also my working theory, based on the same clues. Haven't been to Chili Garden in a dog's age; must fix that.
re: MC Slim JB
I spoke with the owner last night, while having very good XLB and good fried dumplins, excellent Hot and Sour Soup, and a nice fried chicken with Basil dish. She says the chefs she has are from Sichuan, Shanghai, and Shanxi.
re: justbeingpolite
Shanxi, or Shaanxi?
(Yes, really. If the former, it would be interesting to ask the chef to prepare some Shanxi food.)
re: KWagle
She didn't write it down, and that was just a guess based on our conversation.
re: Edokko
The "taiwanese pan-fried tofu" also had me wondering that -- it's also very tasty. Everything I've tried had been good, really, although not a thing has been spicy. For that I, too, go to Chilli Garden.
re: MC Slim JB
Yes, if I want the ma la I head over to Medford.. I've ordered dishes that I wanted extra spicy, and they seemed as first to not trust that I could handle it, and then surprised when I said "meh... not that hot."
Had to go to the Meat House today so it was a good excuse to have some lunch here again. I tried the BBQ Baby Beef Ribs Rice plate. When I first saw this on the menu I had to ask if they meant pork ribs but they confirmed that it was beef and looking at the size of the bones even the Baby part seems right. What was not right was the BBQ part, they were more steamed/boiled than BBQ'ed. There were (mostly) tender and the rice plate had the standard Taiwanese Rice Plate additions. You can see the almost black marinated egg next to the sweet chopped mustard and, ick!, broccoli. I would have preferred something like bok choy instead. There was also braised ground pork on top of the rice and the cooking juices was soaking into the rice. Delicious!
re: Ferrari328
They're probably thinly sliced veal chops. They often show up on Dim Sum carts steamed in a brown or pepper sauce.
re: lurker77
Looks to me like cross cut short ribs, like the kind that are used for Korean kalbi.
I really appreciate that they have lunch specials that aren't same old same old. So far it seems like a solid addition to the area.
Calimari with sour mustard green: A stir-fry of finely cut squid and good-size chunks of greens, with thin slices of Thai-type green chili adding pretty considerable heat. I really liked this. The squid pieces were small enough that their often snappy/crunchy texture was a plus not an annoyance. I'm a sucker for sour and this was nicely so. Would order again, requesting more chili.
Beef with water spinch in sa-cha sauce: Another stir fry. Only slightly spicy. It was perfectly nice, a bit oily, nothing very exciting but nothing wrong with it.
Back again for more lunch goodness! Todays soup with the lunch special was a white fungus soup that actually was interesting. But the big surprise was the "Braised Pork Chop with Spinach" from the lunch menu. This was not what I expected! A big heap of nicely (red?) braised very tender and tasty pork ribs. There were a few leaves of spinach underneath. The ribs were excellent and adding some of their delicious chili oil only made things better. They were pretty busy at lunch today with a lot of tables ordering the good stuff.
Others here have reported good experiences with the oyster pancake, but lordy the one I had the other day at lunch was inedible. Greasy, undercooked, and mysteriously covered in glutinous slime. I expect that had it been cooked properly, the coating would've crisped up.
Moral: don't order it when there for late afternoon snack. Stick with the XLB.
I decide to try the MaPo Dofu for lunch today. I ordered it as a rice plate, it's also on the lunch menu but who needs the watery soup? I asked for it extra "MaLa" and it was spicy enough due to the finely sliced birds eye chillies that was added. If there was Sichuan peppercorns in there I could neither smell or taste them. There was a very small amount of ground meat in there. As a Ma Po To Fu (menu spelling) it was forgettable. They were just reviewed in the Boston Globe and they had the same comment as I and almost everyone else have, not enough heat. Bringing it to their attention get the comment, if we make it too spicy it gets sent back. I wonder if they have actually tried it?
re: Ferrari328
They never could bring the heat.. I've asked for it extra spicy, gotten the "are you sure??" questions.. and then gotten a dish with some heat but nothing that reminds me of eating in Shanghai..
re: grant.cook
I was in recently after a few months and got the stir-fried rice cakes with [shredded] pork and chopped [fresh] mustard greens. Nothing revelatory but well-cooked (could have had more wok char), tasty, and a ton of it, and enough greens to make it feel almost healthy. There may have been a bit of funky dried something in there. (If I'm in the mood for heat I go elsewhere.)
After hearing so much about this place, I was in the area and got a chance to try it. The mini-soup dumplings were very good, but the pork w/bamboo tips and chiles was bland with zero heat, and the beef noodles w/sa cha sauce was also lacking any kind of full flavor. Serving sizes were a little skimpy, too. Not sure what all the fuss is/was about.
re: Dinsdale45
It was great when it opened, it recently got a bit of a downhill report. I haven't been recently so can't really comment.
I spoke to them and they are not keeping up with the web and I told them that everyone, including me, is complaining about the lack of heat even when requesting extra spicy. If people are asking for spicy, give it to them was my suggestion. Not sure if it will help but suggest that if you go and ask for spicy and not getting it, complain in person. Their Chili oil is delicious but also lacking in heat.
It had been a while so we went tonight with my parents (we all love that it's within 5 min walking distance!). Everyone enjoyed the fun of eating the soup pork dumplings (I did not try). The fish filets in Szechuan chili sauce was, as always, awesome and a HUGE portion. Shredded beef with tofu and black bean sauce was just the right amount of sour and oh so much like the best kind of comfort food. Came atop a sterno, so it was bubbling hot. Salt-and-pepper calamari rounded out our very large order - it was not what we were expecting (not deep-fried crispy, like the salt-and-pepper shrimp we've had there in the past), but we all loved it. Large, tender squid pieces in a tough-to-describe sauce with some type of scallion/allium scattered all over. Everything except the dumplings (which were all eaten) provided ample leftovers to spoon over rice for my happy camper parents. Just the right amount of spice, although we could have used a bit more. Great service, too. Mom and dad were already asking us to take them there again. We concur.
They announced on Facebook that they are, as of today, under new management. When i got there today at lunchtime, there was a notice on the window that they will be closed for the next two weeks. Wish they had mentioned THAT on Facebook. Windows are all papered up so I expect big changes. Maybe they will serves H&S soup at lunch instead of that miserable pork bone soup and maybe even have a dumpling on the menu that reflects their name.
re: Ferrari328
Gosh, I loved their soup. Sad news on the new management.
re: StriperGuy
I posted last night to the August closings/openings thread in response to a poster who was told that it was permanently closing. The staff (one of whom was the older woman that I always see in there) was worried about inaccurate information getting out but I told them that I would post a correction to the board. It is going to be under new management but the staff told me last night that the cooks will be the same.
The new owner was actually working behind the counter at Taipei Gourmet, at least for a while. The kitchen staff will not be the same since one of the chefs was actually a co-owner and they will most likely open another restaurant. And that's all the rumors I have..
They reopened this week under new management/ownership. The interior is unchanged but the menu is not. Gone is all the good stuff from the lunch menu and it now looks like your generic Chinese restaurant. The soup with the lunch specials is now H&S or Wonton Soup so at least that terrible pork bone soup is gone. I couldn't get excited about anything on the lunch menu so I ordered the Beef and Noodles Soup from the regular menu. No choice of noodles anymore but it was delivered with a nice thick noodle. The beef was also different, no more shaved beef, now it's slices of beef that was very tender. The broth itself I thought was excellent, really dark and rich. There is a number of Noodle Soups left on the menu and also some Rice Platters. The Noodle Soups might be worth trying if their broth is as rich as this one was.
re: Ferrari328
My DC and I were frequent patrons of Szechuan Dumpling before they closed and really appreciated having a place that made great xiao long bao among other very good dishes in Arlington. We also always had great service and will miss Quan - the co-owner - and Andy, our favorite waiter.
But we were happy to see that Szechuan's Dumpling (sic) has reopened and tried it tonight. We got the XLB which were very tasty and had nice thin skins, though I would like a little more juice in the dumplings. We tried the steamed wontons in spicy sauce which I think is a new item on the menu. The wontons were very nice with thin skins and it came with fresh bean sprouts in a slightly spicy sauce. Very nice as well though not nearly as powerful as Mary Chung's suan la chow show. We wanted see what the Bubbling Fish Fillet dish was like - I thought it would come on in a hot pot given the name; it didn't and was more like the szechuan fish fillet dish we've had before, but was still a very good rendition with extra dried chilis in response to our request for the dish to be extra spicy. The real winner of the night were the Pea pod stems which were perfectly stir fried, crisp, garlicky and had just the right amount of salt and oil. Great "wok hay" for those who know what that means - i.e., nice smokey flavor from the wok. Service was very attentive and helpful. Overall a "very good" rating.
We're very happy that Szechuan Dumpling is back and as good and perhaps better than before. Please help keep this place in business this time!! They're food is so much better than the generic, typical, terrible americanized-chinese food (chicken fingers, general gaus, orange beef) served at other suburban restaurants!! (though SD does have those things on the menu too. So criminal to order that stuff and be critical of it rather than ordering their great, authentic stuff!!).
FWIW though, they realize they should ramp up slowly to smooth out the kinks. This is a blog from the Arlington town blog:
I had a good lunch at Szechuan Dumpling on Tuesday. I asked when they
opened - Monday. I asked if they would like for me to put the word out that
they had re-opened. They said no, they wanted a chance to gradually build
up. This answer is likely based on what happened when they first opened and
were flooded with demand, creating problems. I figure they lost some staff
during the hiatus and need a little time to acquire and train new people.
So, please be considerate of a new fledgling operation. If they seem
slammed, try another time or place until they get their feet on the ground,
or signal they are ready for full-on service.
re: Ferrari328
I've refrained from posting since we only have an n=1 under the new management, but I can no longer hold my tongue. We were there last Saturday night and the kitchen is definitely not the same, as I was assured a few weeks ago. Something is definitely amiss as the food just lacked the pop that the former kitchen was capable of. B's favorite salt-and-pepper calamari just wasn't the same and not in a good way - batter wasn't as crisp and we think they changed to rice flour for the batter. Whatever they used before was different or better prepped. Szechuan fish filets (not the big bowl like we usually order) were fine. Wok-charred green beans had good flavor but were way too salty. Portions all seemed smaller. And we definitely don't care about presentation, but even we noticed how sloppy it was that night. We liked that we could order brown rice. We'll try again, ordering more of our standards for comparison sake and report back, good or bad. Funny, B said to me, if we hadn't been spoiled by the former incarnation, we would think this is decent Chinese food, particularly for our little 'burb. I agreed wholeheartedly.
We went back to try the new incarnation tonight and were very disappointed. As Ferrari posted, the menu seems more Americanized, and the dishes we ordered were bland, bland, bland. One dish, which I don't believe was on the old menu, stuffed bean curd skin, was in the palest of chicken broths, with some dumplings--not very interesting pork filling in a bean curd wrapper--surrounded by some rice noodles, a few slices of napa cabbage and black mushrooms. If the food were a dance, this was definitely the white man's overbite. None of the rich broth that Ferrari mentioned was in evidence. Also, the two servers we interacted with were intent on giving us the hard sell--encouraging us to get more appetizers and more entrees, of the deep-fried variety.
Could be we ordered poorly (although these were mostly the dishes we used to order, which used to be really tasty), but I'll wait to hear from other, more pleased hounds before returning.
I had lunch the day they reopened.. wasn't that impressive. I had the twice cooked pork and the cut of meat they used wasn't belly....I'll probably give it another shot, but my initial feeling is they've moved more into the "average Chinese restaurant" direction...
We frequently did take-out before the ownership changed, and always had great soup dumplings -- even after the 10 min of travel back to the house. Sad to say that our take-out order the other night was just terrible. The dumplings were doughy, lacking any soup at all, and the pork mixture was strangely sweet. The scallion pancake -- previously always reasonably tasty --- was overdone, hard, and lacking scallions. I wish these guys well, but I'm not sure we'll be giving it another go now that Dumpling House is open in Central Sq.
re: litchick
This has been been our go-to takeout place and I agree, the dumplings have traveled nicely. My husband had lunch there last week and said it was VERY salty. He won't be back.
We had dinner there tonight. We were worried that the place had gone downhill. Since it's initial opening, SD and Fu Loon had been our go to places for Chinese food so the stakes were high. Happily, the 5 of us (with varying tastes) were unanimous in saying that the food was great!
The pork mini-juicy dumplings were the one thing that wasn't up to the average quality expected before the ownership change. Service was fabulous and we were greeted with a bowl of soy beans and pickled tofu, and a bowl of pickled seaweed before we ordered.
We finally got around to checking out this place since the management change. When I saw the menu, I was hopeful--there was even an "Authentic Chinese" section that was all appetizers. My wife and I ordered three items: Roast beef and tendons in chili sauce, shrimp and vegetable dumpling, and lamb with cumin sauce. With the first dish, I was expecting a lot of numbing "ma" along the lines of what is served at Chilli Garden, so was disappointed that there was none of that. It was only moderately spicy and the tendon was sliced too thickly. 0 for 1. The cumin lamb was very mild, the meat moderately gristly, and the onions crunchy-raw. 0 for 2. Finally, the dumplings. The skin was doughy and undercooked, and I could barely make out the flavor of the chopped shrimp in the filling. 0 for 3. The dishes had come out in rapid succession--the results say they were rushed (among other problems).
Conclusion from a very small sample: Menu is still more interesting than other Arlington Chinese restaurants, but the execution leaves a lot to be desired. I miss the old management (and their chef).


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Percutaneous screw fixation of acute minimally displaced scaphoid fractures is an attractive treatment alternative compared with cast immobilization and can be performed with either a distal/volar or proximal/dorsal approach. Central screw placement within the scaphoid appears to be an important factor for successful fixation. The purpose of this cadaveric study is to investigate whether the proximal or distal approach for percutaneous screw scaphoid fixation allows for more central placement of the screw.Twelve fresh frozen cadaveric upper limbs were studied, with 6 specimens assigned to scaphoid screw placement with a proximal approach and 6 matched specimens assigned to scaphoid screw placement with a distal approach. After screw placement, the scaphoid was sectioned evenly into quarters along the longitudinal proximal-distal axis. For each section, the distance from the center of the screw hole to the edges of the dorsal/volar/radial/ulnar axes was measured, and the means of the 2 groups were compared with a Hotelling's T(2) test to determine statistically significant central screw placement.A statistically significant difference was found between the mean location of the distal fixation group and the center of the scaphoid in the midwaist and distal pole of the scaphoid (p =.007 and.012, respectively) and between the mean location of the proximal and distal fixation groups in the distal pole of the scaphoid (p =.045).We find that the proximal/dorsal approach to the percutaneous screw fixation of scaphoid waist fractures allows for a more central placement in the distal pole, but there is no significant difference when it is used in the proximal or waist region. It remains unclear whether the more central screw placement afforded by the proximal approach might translate into an improved clinical outcome.
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Amazing Bible Verses About Palm Sunday
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Zachariah 9:9
Rejoice greatly, O daughter Zion!
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triumphant and victorious is he,
humble and riding on a donkey,
8 Ways to Replace Life Hurts with HopeAre you in a place of hurt and in need of God's healing? Here are eight ways...
The 10 Biggest Issues Christian Americans Are Facing...In a world plagued with one crisis after another, what are the biggest issues...
The Transforming Face of JesusSince early Christianity, Jesus' race and appearance have been a huge source...
The Discipline of GodWithin our circumstances of pain, God gives us a firm push in the direction...


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NAPLES, Fla - A Naples woman is thankful to be alive after she is hit by a drunk driver while riding her bike.
The crash happened Saturday on US 41 East near Saint Andrews Boulevard in East Naples. Annette Thompson was med-flighted to Lee Memorial Hospital where she has had two surgeries on a broken arm and a broken leg.
41-year-old William Burns was arrested. Officials say he swerved and hit Thompson from behind.
Friend Michael Harper says, "she feels very blessed. She is recognizing that she's hurting and she has some broken bones, but she's blessed because she knows they will mend, she'll recover and she'll be back on the bicycle."
An FHP report says Thompson was in the bike lane and she was wearing a helmet. Harper tells WINK News Thompson is an avid cyclist and that she was heading out on a 70 mile bike ride Saturday when she was struck.
Burns is charged with two misdemeanor DUI's and felony DUI with serious bodily injury, a felony.


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The Rock Bottom Remainders played their final show at the 2012 ALA (American Library Association) ProQuest Scholarship Bash last Saturday, the date of the band's 20th anniversary.
It was a bittersweet show, as it was both a farewell performance to Rock Bottom fans and a goodbye to their founding member, our beloved Author Enabler Kathi Kamen Goldmark, who recently lost her battle with cancer.
Kathi would have been proud—the show was characteristically wild to the point of ridiculous. Well, the band was wild. The audience, consisting entirely of sweet librarians, listened quietly from their seats, maybe clapping along from time to time. (Except, of course, for the five women doing the Electric Slide.)
The band included big-name authors, all of whom evidently have no shame:
The authors' talents lie more in enthusiasm than anything else, so even though Amy Tan was half a beat behind and Stephen King barely touched his guitar, it was still an unforgettable show. They played a number of rock favorites, but their "lit-rock" songs ("I'm a big bestseller, baby" and "I'm in love with a proofreading woman") were by far their best. No one really cared that they botched "Wild Thing" or that Matt Groening did nothing except bop back and forth in his Marge Simpson mask.
The band honored Kathi's memory with several songs at the end, including the Irish folk song they sang to her over the phone when she was in the hospital and Warren Zevon's "Keep Me in Your Heart." All eyes were on her leopard guitar at the front of the stage.
All in all, a touching goodbye to a wonderful woman and the hilarious band she inspired. We'll miss the Rock Bottom Remainders!
April is School Library Month, and this week is National Library Week. I know that for many BookPage patrons, every week is library week. (According to our recent Reader Survey, nearly 80% of our readers check out books from the library that they discovered in BookPage.)
But this week is special because of all the events sponsored by the American Library Association:
• Today, you can submit a "six word story" on Twitter about why you belong at the library. (Use the #nlw6words tag.) The stories will be compiled and judged, and the winner will receive receive a DVD of Season 1 of Brad Meltzer's "Decoded." (Meltzer is the Honorary Chair of National Library Week.) Read more about the story contest here.
• Today is also National Bookmobile Day. Visit the Bookmobile Day landing page for information about the "Why We Love Our Bookmobile" YouTube video celebration. Or better yet, write a letter or e-mail to your local bookmobile staff.
• Visit the @ Your Library website for ideas on family activities you can do at the library.
• I know I'm preaching to the choir here, but just in case anybody needs a little prodding . . . Library Card Sign-up Month isn't until September, but why not make the plunge in April if you don't already have a card? Where else but the library can you download e-books and audio books for free (and legally!); check out more books than you could ever read; borrow CDs, DVDs, bags of books for your book club . . .?
Finally, bookstores and public libraries in 48 states subscribe to BookPage (and provide it free of charge to their patrons). Click here to see the full list of locations.
Why do you love your library? How will you celebrate National Library Week?
Shanghai, 2012: We, your international literary correspondents, have once again put our lives on the line in defense of literature. This March we traveled to China to participate in the Shanghai International Literary Festival, where we risked life and limb by eating soup dumplings (at great risk of projectile fluid leakage, but yum!) among other daring literary and culinary exploits, including wearing pink wigs at the glamorous nightclub M on the Bund (see photo).
Literary festivals matter because they bring readers and authors together, and the Shanghai International Literary Festival impressed us because it was so well run. The two primary organizers, Michelle Garnaut and Tina Kanagaratnam, went above and beyond the call of duty to make the authors feel valued and to creatively combine the participants many talents.
We shared the stage with Amy Tan, Matt Groening, Nury Vittachi, and many other authors. Sam also had the honor of playing music with Wu Tong, the acclaimed master sheng player, who had just performed with cellist Yo-Yo Ma the evening before. (Interesting musical note: The sheng is an ancient ancestor of the harmonica.)
For many Americans, Shanghai may seem a world apart from their local libraries, bookstore, and favorite authors. But if the reception of Matt Groening, creator of the The Simpsons, Futurama, and Life in Hell is any indication, art transcends international boundaries, demonstrating that we are far more connected than we generally acknowledge.
Today is the 200th anniversary of Charles Dickens' birth. This month, our Well Read columnist took a look at Dickens' enduring appeal and legacy, citing a new book edited by Dickens' great-great-great grandaughter.
If you finished the column hungry for more on this inimitable author, don't worry. There's much more Dickens to discover, as shown by the books on this list, which are just a sampling of what's out there.
A Boy Called Dickens by Deborah Hopkinson. BookPage contributor and renowned author Hopkinson teams up with young illustrator John Hawkins to create a memorable picture book about Dickens' childhood. (Schwartz & Wade, 2012)
Charles Dickens: A Life by Claire Tomalin. The most recent biography of Dickens, from the author of Samuel Pepys, is "a masterful balancing act" that presents Dickens the man and Dickens the author. (Penguin Press, 2011)
Charles Dickens by Michael Slater. This 2009 biography by an emeritus professor of Victorian literature at the University of London and former president of the Dickens Society of America was the first full-length Dickens bio to be published in 20 years. (Yale University Press, 2009)
Drood by Dan Simmons. For a fictional take on Dickens, try Dan Simmons haunting Drood, the story of the friendship between Dickens and fellow author Wilkie Collins and the inspiration for his final, unfinished work.
And for those who prefer their Dickens on audio, Naxos has just published new productions of Oliver Twist and Nicholas Nickleby, with more to come over the next few months.
Do you have a favorite Dickens novel?
p.s. Kerry at Entomology of a Bookworm has her own Dickens list up today; check it out.
On Wednesday night I heard Kathryn Stockett speak at Vanderbilt as part of their university lecture series. (The mission of the series is to bring individuals to campus who "spark poignant dialogue and debate.") As you might imagine, the ballroom at the Student Life Center was packed, although I was able to get two copies of The Help signed without having to wait too long in line.
Anyone who has seen one of Stockett's numerous media appearances (like this one with Katie Couric) knows she is articulate and funny. Here are a few other tidbits from her talk:
• Stockett gave two pieces of advice to all of the college students in the audience: Read everything you can get your hands on (especially banned books) and understand the process of rejection. After all, she said, The Help was rejected by 60 literary agents before she signed with Susan Ramer. What if she'd given up on #50? Also, she said, if following your dream means writing and not getting a "real job"—go for it! You won't believe how long you can string along your parents' pocketbooks. :)
• Stockett is at work on another book. From the PenguinUK website, I already knew a bit about the plot: "It also takes place in Mississippi, during the 1930's and the Great Depression. It's about a family of women who learn to get around the rules, rules created by men, in order to survive." At Vanderbilt, Stockett revealed that she's terrified of working on her second book, because she knows she'll disappoint some readers after The Help.
• Interesting fact: Stockett said that the character Skeeter was not incorporated into her story until she'd written many drafts and unsuccessfully queried many agents. Also, the character of Minnie came about when the character of Aibileen started "talking back" to Stockett. Octavia Spencer is a long-time friend of the author's, and from the beginning Stockett imagined the actress in this role (although she did have to audition for the movie, like everyone else).
• The iconic purple and yellow book jacket has "nothing to do with the story." (In other words, you can stop looking for symbolism behind the birds.) In fact, Stockett was originally loathe to include that color combo on the cover, since it reminds her of LSU.
• When an African-American Vanderbilt professor (whose mother and mother-in-law had been domestic workers) asked about the varied response she'd gotten from black readers, Stockett was forthcoming. She has heard from readers who felt she'd accurately captured the experience of black "help," and she'd heard from readers who couldn't finish the book because they felt her writing in black dialect was not right. At the end of the day, Stockett says she has the right to imagine another person's experience in her fiction—and readers are entitled to different opinions.
Overall, it was an engaging, interesting talk. Have you had a chance to hear Kathryn Stockett speak, or have you been to any good author events lately?
By the way, if you live in Nashville, you really ought to keep your eye on the Vanderbilt lecture series. Lorrie Moore will be there on January 19. I can't wait!
There was an illicit behind-the-scenes thrill to Ann Patchett's panel at the Southern Festival of Books. Billed as "A Conversation" between Patchett and her friend and fellow writer Edith Pearlman (whose short story collection is a finalist in this year's National Book Awards), watching two authors chat before a considerable crowd in the War Memorial Auditorium was a glimpse into the writer's world that stood out from the crowd of readings and panel discussions.
The talk focused on the differences between writing short stories and writing novels, although there were plenty of detours along the way. Both authors were comfortable on stage, and they managed to make their discussion (which they had planned out over dinner the night before) feel polished, but also lively and spontaneous. Patchett couldn't say enough good things about Pearlman's work, which she learned about while editing Best American Short Stories 2006. Pearlman was equally complimentary of Patchett's prowess, saying to the audience, when Patchett expressed doubt that she could make a love story seem fresh, "Oh, I think she could—don't you?"
Highlights included Pearlman's explanation of her desire to write short stories and only short stories, despite people asking her if she was "smart enough" or "man enough" to write a novel. "Writing short stories is the way I live; it is my main pleasure," she said. She writes about six stories a year and publishes about six stories a year "though they're not the same six stories!" She expressed appreciation for novels, saying that "so much can happen in a novel" and that she admires the form but can't work with it.
Patchett, on the other hand, said she wasn't "generous enough to be a short story writer," explaining that novelists only really needed one idea, whereas for a short story collection, you need as many ideas as you have stories. (A arguable but interesting claim.) Though Patchett, like other MFA grads, started out as a short story writer, once she started writing novels "it was as if I had stretched out," she said, explaining that going back to the format would be similar to moving from a small apartment into a house and then saying you had to move back to the apartment. Interestingly, Patchett doesn't feel the same way about essays. (She's currently working on a collection of them and writing them "feels like a vacation" because she doesn't have to make anything up.)
Like any good small business owner, Patchett couldn't pass up the chance to deliver an impassioned plea for supporting local stores (especially her soon-to-open bookstore, Parnassus Books). "Although I've never been on Facebook in my life, find us on Facebook, 'like' us on Facebook!" she laughed.
A post from the Author Enablers
With more than 25 years of experience, Kathi Kamen Goldmark and Sam Barry have the inside scoop on writing and publishing. Together, they are the authors of Write That Book Already!: The Tough Love You Need to Get Published Now. Email them your questions (along with your name and hometown) about writing and publishing, and don't miss their column on BookPage.com.
There has been a general sense of gloom in the publishing community for several years now. Many authors, publishing professionals, booksellers, and readers fear that the reading and writing of literature are in danger of extinction. There is reason for concern—closing bookstores, library budgets being slashed, a lack of appreciation for the liberal arts, and lower pay for authors and writers all around.
But at the same time, there is great reason for optimism. We're going to focus on one in particular: Litquake. This remarkable annual book festival consists of readings, discussions, and themed events held at a variety of San Francisco bay area venues (bars, the Opera House, even in bookstores). The 2011 Litquake will feature 850 authors, including Thomas McGuane, Guillermo Gómez-Peña, Julia Glass, Jane Smiley, James Ellroy, Adam Mansbach, selected readings from pro-wrestler's memoirs (really), and much more.
The truth is, American literature ain't dead; in fact it's thriving. Let's support it by attending events like Litquake, buying books, and making sure our kids learn to appreciate good writing.
Eliza and I drove out to the Loveless Cafe today to interview pastry chef Alisa Huntsman. Her new book, Desserts from the Famous Loveless Cafe, is coming out from Artisan in September.
We'll have a full review of the book and its recipes from a real professional in our September issue, but after trying out this little spread, Eliza and I can say with certainty that Alisa's recipes are full of down-home goodness—they're classics, yet made with modern flair and by a baker who searches out fresh, quality ingredients with zeal. The woman makes her own version of Nilla Wafers, for heaven's sake.
Hope this whetted your appetite for Eliza's chat with Alisa, coming soon. As for me, I'm still working off these delicious desserts, but I might one day eat again. Maybe.
Eliza blogged about her favorite moments at ALA a couple of weeks back, but I wanted to give a quick shout-out to mine: meeting Daniel Handler, who readers might know better as Lemony Snicket.
Handler was at ALA to promote his upcoming collaboration with artist Maira Kalman, Why We Broke Up (Little, Brown), which currently holds the title of my favorite book published in January 2012. I have never been so entertained watching an author sign books before: Handler took time to joke with everyone, interrogating the woman in front of me about the man whose heart she broke most recently and teasing me about the illegible handwriting on the Post-It that was supposed to show him how to spell my name. In short, he talks with the same freewheeling charm he displays in his books.
Later, Handler read from Why We Broke Up, interrupting himself with hilarious asides. Told through letters that teenaged Min writes to her ex-boyfriend, Ed, after their breakup, Why We Broke Up attempts to answer that unanswerable question by telling the stories behind objects Min has collected over the course of her relationship with Ed. Handler mentioned after the reading that he liked writing about teenagers because "everything's more interesting when it happens to a teenage girl." (He added that he meant that in the least inappropriate way possible.)
Handler is no stranger to writing about teenagers (his first novel, The Basic Eight) or love (the excellent novel-in-stories Adverbs). Here's a section of the first chapter of Why We Broke Up:
The thunk is the box, Ed. This is what I am leaving you. I found it down in the basement, just grabbed the box when all of our things were too much for my bed stand drawer. Plus I thought my mom would find some of the things, because she's a snoop for my secrets. So it all went into the box and the box went into my closet with some shoes on top of it I never wear. Every last souvenir of the love we had, the prizes and the debris of this relationship, like the glitter in the gutter when the parade has passed, all the everything and whatnot kicked to the curb.
After a weekend of meeting librarians and authors, reminiscing about favorite libraries and geeking out over new books, the BookPage crew returned from the ALA Annual Conference in New Orleans on Monday night. I snagged way too many review copies for my carry-on suitcase (seriously: I had to check on the way home), but as we all know: Too many books is a good problem to have.
Here are my favorite moments from the conference:
BookPage had a booth, and countless librarians and library patrons dropped by to say hello and tell us why they look forward to receiving BookPage at the first of every month. My favorite was the librarian who told us, jokingly, that she wants to ban one patron from reading BookPage because of the sheer number of holds at he places after reading a new issue. (By the way, if you're a librarian and you don't receive BookPage, read about how you can sign up for a free two-month subscription.)
We had the pleasure of interviewing Tom Angleberger—author of The Strange Case of Origami Yoda and Darth Paper Strikes Back—at the Abrams booth. Not only was Tom a funny and enthusiastic author/illustrator, but he also created an Origami Yoda for us on camera . . . and staged an Origami Yoda vs. Darth Paper fight for us. Can't beat that.
In honor of the publication of Super Diaper Baby 2: The Invasion of the Potty Snatchers, Scholastic held a huge party for Dav Pilkey. Red capes were provided and bartenders whipped up "tinkle-tinis." Pilkey showed a video about his process, in which he explained that he incorporates misspellings and mistakes into his work because he wants kids to know it's okay to not be "good" at the whole drawing and writing thing—as long as you're doing it for fun.
Lauren Myracle, author of Shine, the TTYL books, the Luv Ya Bunches books and more, told us about how ashamed she was the first time she popped up on the most frequently-challenged books list—but now she sees it as a point of pride. (You go, girl!)
BookPage hosted a table at the Newbery-Caldecott-Wilder Banquet, and we gave away seats to librarians. The people at our table were a fascinating bunch—they had worked everywhere from a school library, a public library, a community college library to a prison library. We all had a lovely evening, and the one word that first comes to mind to describe speeches by Erin E. Stead, Claire Vanderpool and Tomie dePaola was "heartfelt." I don't think an eye was dry after Erin's speech (A Sick Day for Amos McGee was her first children's book), and Claire brought the house down with jokes like: "People asked me if winning the Newbery was like having a baby. I said: Winning the Newbery was like having a baby . . . if you didn't know you were pregnant."
We interviewed a grand total of 14 authors at ALA—including Jay Asher, Carolyn Mackler, Maureen Johnson, Francisco X. Stork, Maggie Stiefvater and more (stay tuned for videos). At the end of every interview, we asked each author to tell us a favorite library memory, and some of the answers almost made me tear up. Although we had a wonderful time rubbing shoulders with authors and indulging in a beignet or two, we never forgot what the conference was all about: libraries. I don't think there was an author there who didn't, in some way, credit his or her success to a librarian.
Did you make it to ALA this year? What was your favorite part?


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It was just last week when the Broncos' narrow win over the woeful Jets convinced a considerable portion of Twitter Nation that Denver was overrated. No more: Last night's superlative 42-17 crushing of the excellent San Francisco 49ers not only saw Peyton Manning setting the all-time touchdown pass ... More >>
The Denver Broncos finished 25th on Forbes's list of the world's fifty most valuable sports teams, down two spots from last year. The rankings were based on each team's enterprise value (total equity plus debt) and their current or pending stadium deals. The Broncos are valued at $1.161 billion. Of ... More >>
The Broncos' loss to Seattle in the Super Bowl was an awful experience for every true fan of the team. But hundreds of Coloradans also experienced something considerably worse -- and the vast majority of them got what they deserved: arrested. Specifically, the state Department of Transportation say ... More >>
Most Broncos fans we know are trying to forget the Super Bowl massacre by the Seahawks. But Denver mayor Michael Hancock is insisting upon reminding us. Despite the brutality of the loss, the city has produced an official video salute to the team and is encouraging the citizenry to sign a group than ... More >>
Super Bowl Sunday is the second largest calorie-consuming holiday of the year after Thanksgiving, but while Thanksgiving is all about the turkey and mashed potatoes, Super Bowl Sunday, at least in Denver, is all about the celebration of the orange-and-blue. We've gotten a full crush of press release ... More >>
Super Bowl Sunday is quickly approaching, and Denver is abuzz with optimistic anticipation. For those who don't plan on watching the game at home, there are plenty of options around town. Many of Denver's favorite bars are throwing viewing parties or serving up specials to make the big game even mor ... More >>
Last week, we shared a gallery of "Pot Bowl" and "Stoner Bowl" shirts occasioned by the Super Bowl featuring Denver and Seattle, cities from the two states that have legalized recreational marijuana sales. Then we asked our Facebook friends what they thought of them. The responses were widely varied ... More >>
Ellen Degeneres wants the Broncos to win the Super Bowl -- but not because she's got a soft spot for Peyton Manning. Rather, she's rooting for Denver offensive lineman Zane Beadles, who's always wanted to dance with her. He got the chance during an appearance on her show yesterday that featured some ... More >>
This morning's Denver Post had just one word for Peyton Manning's peerless performance in Sunday's AFC championship victory over the New England Patriots: SUPERB! Actually, the paper's worshipful scribes had lots of words about the game and the Broncos QB, but SUPERB! just about summed it up. It's a ... More >>
Denver blog posts are thinking about the holidays, beer and food, over the next few weeks. Our Cafe Society blog has got you covered when it comes to craft beer events over the holidays. The Denver Egotist reports on Focus 4 Design, a local company that is entering a submission in the latest Super ... More >>
Peyton Manning and Missy Franklin are hoping to make a big hit and a big splash tonight on the annual ESPY Awards, hosted by ESPN. Both Colorado athletes are up for two different awards, and ESPN is letting fans vote on who should win until 7 p.m. (MST) tonight -- the same time that the broadcast of ... More >>
Watching Ray Lewis acting like the king of the world after playing a thoroughly ordinary game, and seeing Joe Fluke-o named MVP after the Baltimore Ravens' Super Bowl victory yesterday was enough to make me nearly throw up my seven-layer dip. Fortunately, Las Vegas sports books give our Denver Bronc ... More >>
As we head into the Super Bowl, most Broncos fans are still smarting from our defeat by the Ravens, who are playing in our place. And we're asking ourselves, "What do we need to get over the hump next year?" Another running back? Sure, that'd be good. Maybe some help in the secondary, and another pa ... More >>
If you're one of those optimistic types who think that you can haul a bucket of Kentucky fried chicken to a Super Bowl shindig and generate a touchdown for your meager efforts, you might want to rethink your place on the playing field, because the people who created the ten epic Super Bowl stadiums ... More >>
Occasionally while driving, I'll take a break from scanning the strip malls for the next great undiscovered hole in the wall. To occupy my time in the car, I'll tune the radio to sports talk to be amused by just how far past the end of the Broncos' football season commentators can still dissect one ... More >>
The Broncos' loss to the Ravens on Saturday was agonizing, and not just because we (like pretty much everyone else) inaccurately predicted an easy Denver win. But let's put things in perspective, shall we? In our opinion, there have been five Broncos playoff defeats that were even worse. Make yourse ... More >>
Indianapolis mobilizes for an epic battle with an urban legend
John Elway.John Elway became a Super Bowl hero, but he didn't always look like a football god among men in the big game, as Yahoo! Sports' Darren Pare points out. In anticipation of this weekend's Packers-Steelers tilt, Pare chose the five worst Super Bowl performances of all time -- and Elwa ... More >>
Gary A. Vasquez/NFLThe big game is in Texas, but we know where to eat, drink and watch locally.Football fans aren't too picky about the watering holes where they watch the Super Bowl; their requirements typically include multiple large televisions; lots of beer, preferably cheap and cold; and ... More >>
Libby Langdon, not suited up for the Super BowlCheap and easy -- no, I'm not talking about your mom, but throwing a Super Bowl party. It's cheap and easy, at least according to Libby Langdon, whose impeccable party credentials include hosting her own show on HGTV and being the makeup guru o ... More >>
Among the most unfortunate developments of the Internet Age is the Sports Team Tribute Song, wherein a musically disinclined fan -- often a wannabe rapper with a fondness for the letter "z" -- posts a song on YouTube about the awesomeness of his favorite sports team. Assuming, for the sake ... More >>
That bling is super! At a press availability yesterday, newly minted Denver Bronco Brian Dawkins, a veteran safety who's a legend among Philadelphia Eagles faithful, declared, "I would love to have a ring. I would love to finish it all with a ring." And from what I understand, the gathered reporter ... More >>
At this writing, "Denver Deserves Shot as Host of Super Bowl," the February 2 Open Mic column by the Rocky Mountain News' Sam Adams (pictured), has yet to make its online debut. (Update, 11:50 a.m.: As pointed out by a commenter, the column is now available on the Rocky's website. Read it here.) I'm ... More >>
The worsening of the economy over the past seven or eight months hasn't changed Denver Post editor Greg Moore's opinion about the importance of sending staffers to personally witness the most major of sporting spectacles. In the May 2008 Message column "Olympics Travel a Hurdle for Local News Medi ... More >>
Super Bowl Party
The NFL tries to recover from a series of fumbles.
The NFL Players Association comes to the defense of former Bronco Jumpy Geathers.
The Man With the Golden Arm
Great moments in Bronco history--and hysteria.


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Miriam Monge Joins Sartorius Stedim Biotech
Sartorius Stedim Biotech (SSB), an international pharma and biotech supplier, introduced on Aug. 26 Miriam Monge as director of marketing for SSB's integrated solutions unit. Monge will focus on sharpening SSB's profile as an integrated solution provider for the biopharmaceutical industry.
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Note: On the heels of KISS' Labor Day Eve visit to Houston, local label Artificial Head Records rounded up several local bands to assemble at Fitzgerald's Friday night to rock and roll all night with their favorite songs by the painted men from Detroit Rock City. Although our scheduled reviewer had ... More >>
Urban Swank: If you haven't been to Glazed the Doughnut Cafe in the Medical Center yet, then take Joanna O'Leary's advice and get yourself to the 24-hour doughnut shop.Two of her favorite flavors are the maple bacon and the lemon poppy seed, but the plain glazed will satisfy that sweet tooth, too. ... More >>
Last week a new app launched called Hi-Art that birthed unto the world a new round of emojis, including musician-based ones. The most notable name was Ghostface Killah because, well, I think we can all agree that we'd rather text a Ghostface emoji than one of Jason Derulo. This is only the first ro ... More >>
In Houston, we're pretty serious about our brunch. Whether it be migas and breakfast tacos or chicken and waffles and loaded Bloody Marys, we have no shortage of awesome spots to get our brunch on. Keeping later hours and killer cocktails in mind, we'll be taking a look at some of our favorite spots ... More >>
The Apple Scruffs Performing as "The Down Under Band" for the day, The Apple Scruffs took an inspiring break from their usual gig as a Beatles cover band to cover music from Australian musicians, in homage to this year's spotlight country. This quartet was so good, it inspired thoughts about what th ... More >>
8th Wonder Anniversary Block Party @ 8th Wonder Brewery Friday, 6-11 p.m. 2202 Dallas 8th Wonder Brewery has been in Houston for one year and is throwing a block party tonight to celebrate -- it's a "Celeb8ion of Beer." For $25 (tickets purchased at the door) you will receive a commemorative glass ... More >>
In honor of National Ravioli Day, D'Amico's Italian Market in Rice Village will celebrate all things ravioli for an entire week. Beginning on Monday, March 17, D'Amico's will offer special ravioli dishes featuring a variety of fillings, including fresh salmon ravioli smothered in a delicate cream sa ... More >>
Food Truck Friday @ Houston Press Friday, 11 a.m. - 2 p.m. 2603 La Branch This Friday, Coreanos will be joining us for lunch. Bring your family, co-workers and friends, and fill up your stomach with Mexican-Korean fusion dishes. How do Korean BBQ Tacos with spicy twice cooked pork belly, Korean sla ... More >>
After Chef Philippe Schmit left his namesake restaurant, Philippe, back in September, the chef de cuisine at the time, Manuel Pucha, took the reins as executive chef. Now, Philippe's name will change to Table; the restaurant will close on Saturday, January 11, to prepare for its reopening, which is ... More >>
Tuesday night's third annual Tequila & Tamales at Pearl Bar was a great success, with more than 200 people showing up to taste tamales and tequila cocktails from five restaurants. Every single tamale I tried was delicious and worthy of a spot on your Christmas Eve dinner table (or a table any othe ... More >>
It's that time of year again, folks. Across the country, Christmas trees are going up, lights are being hung, and cookies are being baked. And here in Texas, we're enjoying one of our favorite holiday traditions: tamaladas! For many of us here in Houston, December isn't December without tamaladas ... More >>
"In my head, pizza and tattoos kind of go together." Looking at Anthony Calleo, the owner and chef at Pi Pizza Truck, it's clear he's not kidding. He has colorful tattoo sleeves on both arms, and lord knows where else he has been inked. And he also loves pizza. He started Pi Pizza Truck two years a ... More >>
Listening is not necessarily the strong suit of Houstonians who frequent live-music venues. But for those who do choose to silence themselves and their phones for live performances (or those drowned out by the sound system), there are certain places around town that are built for great sound. These ... More >>
Our 2013 Best of Houston® winners have been announced, but in many cases, picking the best item in any category was no easy task. In order to show off all the culinary greatness Houston has to offer we'll be rounding up the "rest of the best" in some of our favorite categories during the next sever ... More >>
Every year in early October, chef Hugo Ortega begins decorating his restaurant, Hugo's, for one of the most important holidays in Mexico: Dia de los Muertos. Papier maché skeletons hang from the chandeliers in the dining room. Bright, fluffy tissue-paper flowers poke out from behind light fixtures ... More >>
This year, leading up to our annual Menu of Menus issue, Kaitlin Steinberg counts down her 100 favorite dishes as she eats her way through Houston. She'll compile a collection of the dishes she thinks are the most awesome, most creative and, of course, most delicious in town. It's a list of her pers ... More >>
Electric Attitude When the set starts with the band's lead singer booty-bumping with the ladies in the front row, you know it's funny. When that same singer, Blake Shephard, stands on top of an amp, shot in hand, not one, but four times, you know it's fun. When he returns to the crowd not once but f ... More >>
The Houston Press is presenting a series of posts leading up to a feature story in the print edition of the 100 Things to Do in Houston Before You Die. Each blog post contains one of our top 10 bucket list items along with nine others in the top 100. To narrow our list, we chose only items unique to ... More >>
Recently, Eating Our Words was fortunate enough to sit down with Makers Mark Master Distiller Greg Davis at Eleven XI to talk about Makers 46 and what exactly makes it so different than the original. Maker's 46 is the bolder, grander version of the classic bourbon. At just three years old it is in m ... More >>
Last November, local food truck favorite Pi Pizza wanted to celebrate its one year anniversary with something memorable. Anthony Calleo, owner and head honcho of Pi Pizza, came up with the idea to offer anyone who got a Pi Pizza tattoo during that month free pizza for life. Not some pizza for a co ... More >>
If you don't have a window, you might not realize it's 10 p.m. in parts of Houston. It's a dark and stormy night out there, as Edward George Bulwer-Lytton would say. Last night saw some major thunderstorm activity, with impressive lightning shows in some parts of town. (This being Houston, other ... More >>
Houston's 10 best classic food trucks.
La Guadalupana is one of Montrose's most beloved Mexican restaurants, a charming family-run bakery that also happens to turn out top-notch Mexican breakfasts every day of the week. And soon, it could become one of Pasadena's most beloved restaurants too. Owner Trancito Diaz told our own Francisco M ... More >>
Who is he? La Guadalupana Bakery and Café is a small unassuming restaurant tucked away in the corner of a small lot that it shares with a convenience store and a washateria. It's easy to miss if you're driving down Dunlavy any given day of the week and not actively looking for it. However, if you ... More >>
Photos by Francisco MontesFrom the moment I saw Chef Tommy Birdwell's tamales plated and handed over to eager guests, I knew he'd brought his A-game to last Thursday night's Tequila & Tamales event at Xuco Xicana. Each corn husk had been tied and butterflied open with a flourish, showcasing t ... More >>
Francisco MontesSkydive Spaceland in Rosharon is hosting this weekend the US Parachute Association's National Skydiving Championships of Canopy Piloting, where jumpers "swoop" at speeds starting at 75mph towards earth while navigating an obstacle course on the landing field, all while being j ... More >>


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Hong Kong defeat gives Sutcliffe glimpse of huge challenge
Posted Oct 17th 2012, 12:00am by Alvin Sallay
... as far as Hong Kong were concerned, especially in the first half. They conceded possession on more than a dozen occasions. The attack looked as toothless as a pensioner on a government MPF scheme ...http://www.scmp.com/sport/hong-kong/article/1062766/hong-kong-defeat-gives-sutcliffe-glimpse-huge-challenge
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