Szechuan Spice restaurant is in the Centre Avenue space that for many years housed Jimmy Tsang’s Restaurant. It features Chinese and Szechuan dishes. The staff is very competent and friendly and led by Greg Katz, formerly of Shadyside’s China Palace. Paul Liu, the main server, is originally from Taiwan. He worked at China Palace as well. The restaurant features comfortable booths that look out onto Centre Avenue and a spacious main dining area.
I asked Greg and Paul for a different dish that I hadn’t had there before that featured chicken. They both asked if I liked spicy food. I replied that I like things spicy, but not too spicy. They said their most popular chicken dish is the Diced Chicken with Dried Pepper Chongqing-Style, but it is very spicy. I decided to bite-the-bullet (chili pepper) and ordered the Chongqing Chicken. I paired it with hot & sour soup, and an order of steamed pork dumplings. My brother Howard, who is a Chinese restaurant aficionado, ordered vegetable lo mein and hot & sour soup. Our soup was hot, spicy and very tasty with a mélange of different flavors.
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