Two Takes on West Philly’s Chili Szechuan; Nothing ‘Stuffy’ About Sophia’s

By

West Phillys Chili Szechuan delivered a mixed bag of ups and downs for Adam Erace dongpo pork was dynamite, hot-and-sour noodles were neither which makes direct comparisons between it and Han Dynasty unfair. Still its worthy of being a part of the citys Szechuan conversation. [Citypaper]

Jason Sheehan also weighs in on Chili Szechuan, saying the stir-fried cabbage with dry peppers, Sichuan peppercorns, and a nutty, slight smoky chili oil was his winner by dint of fragrance alone. He also vouches for the Spicy Chili Frog that comes with the Sichuan hot-and-numbing flavor combo turned up to 11. [Foobooz]

Phyllis Stein-Novack says dont let Sophias white tablecloths fool you, there is nothing formal or stuffy about it, and that Christopher Lee instinctively knows how to put a tasty twist on classic dishes. Out of the gate she tips her toque four times for charging fair prices for drinks and wine. [South Philly Review]