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Peppercorns Kitchen - NEW szechuan cuisine in Evanston

Peppercorns Kitchen - NEW szechuan cuisine in Evanston
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  • Post #31 - November 30th, 2018, 4:25 am
    Post #31 - November 30th, 2018, 4:25 am Post #31 - November 30th, 2018, 4:25 am
    Dinner was so good last week that I went back for lunch this week with a couple of friends. Cold chicken in house special sauce, and ox tendon and maw in chili sauce were both excellent. The dish that stood out for me was a chalkboard special of spicy snails. We finished with popcorn chicken, dipping the pieces in the leftover sauces from the previous dishes.
    444DB9F5-69C8-40FF-97AE-C748AC62A6D0.jpeg Spicy Snails
  • Post #32 - December 1st, 2018, 7:33 am
    Post #32 - December 1st, 2018, 7:33 am Post #32 - December 1st, 2018, 7:33 am
    There are sweet sake?
  • Post #33 - December 3rd, 2018, 10:57 am
    Post #33 - December 3rd, 2018, 10:57 am Post #33 - December 3rd, 2018, 10:57 am
    DutchMuse wrote:There are sweet sake?


    Sweet is a relative term. I’m talking about a Sake with a SMV of around +3. SMV stands for Sake Meter Value, a measure of density and a proxy for perceived sweetness. The scale runs from -5 to +15, with the higher the number, the drier the Sake. The median is +3, which is not sweet, but not bone dry either.
  • Post #34 - March 2nd, 2019, 7:46 pm
    Post #34 - March 2nd, 2019, 7:46 pm Post #34 - March 2nd, 2019, 7:46 pm
    FYI, for the past week or so, Peppercorns has been dark, with a handwritten sign saying they are closed due to a power outage. They've always seemed pretty busy, so hopefully this is not a candidate for this thread, but I would call before heading out there.
  • Post #35 - March 4th, 2019, 9:14 am
    Post #35 - March 4th, 2019, 9:14 am Post #35 - March 4th, 2019, 9:14 am
    cilantro wrote:FYI, for the past week or so, Peppercorns has been dark, with a handwritten sign saying they are closed due to a power outage. They've always seemed pretty busy, so hopefully this is not a candidate for this thread, but I would call before heading out there.

    I have a friend who works at the mattress store next door. According to him, a transformer blew in the basement. Everyone should be back up and running now.
    -Mary
  • Post #36 - June 10th, 2019, 9:36 am
    Post #36 - June 10th, 2019, 9:36 am Post #36 - June 10th, 2019, 9:36 am
    Dinner Saturday night was another win. We were trying to change things up a bit so I got the beef wraps and tendon with maw as appetizer. Beef with cumin was ordered mild but came out absolutely fiery. The server quickly and cheerfully brought us another dish much more mild and all was well. I caved and got my usual fish in spicy Szechuan broth.

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

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

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

    I have to mention the service again, even with a 10 minute wait, the staff was incredibly helpful and accommodating.
  • Post #37 - July 10th, 2019, 2:35 am
    Post #37 - July 10th, 2019, 2:35 am Post #37 - July 10th, 2019, 2:35 am
    Peppercorns Kitchen moderately busy on a Tuesday night as good if not better than ever. One of the owners mentioned they opened up a new restaurant in Chinatown, Chef Xiong-Taste of Szechuan in the old Mandarin Kitchen space (2143 S Archer Ave), can't wait to check it out.

    PeppercornsKitchenP24.jpg Chongqing chicken

    Peppercorns Kitchen, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #38 - July 10th, 2019, 10:56 am
    Post #38 - July 10th, 2019, 10:56 am Post #38 - July 10th, 2019, 10:56 am
    Eating leftover dan dan noodles from Monday as I read this. Along w/the cold chix in chile oil it made for an excellent lunch w/a pedestrian lunch mate who ordered "safe".
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #39 - January 28th, 2021, 12:46 pm
    Post #39 - January 28th, 2021, 12:46 pm Post #39 - January 28th, 2021, 12:46 pm
    This may have been mentioned in other threads, but Peppercorns now offers dim sum Fri-Sun. I'd rate it as a solid C+, which is probably the best you can hope for from a Sichuan joint. Not a bad option for those who can't get to Chinatown. (Never got to try Koi's dim sum, which they don't seem to be making these days, but my experiences with Koi have been so dismal that I'm not sure I want to chance it anyway.)
  • Post #40 - January 28th, 2021, 2:28 pm
    Post #40 - January 28th, 2021, 2:28 pm Post #40 - January 28th, 2021, 2:28 pm
    I've had good luck ordering delivery from here during the pandemic, settling into a standard order of Dan Dan Noodles, Tea Smoked Duck, and Bok Choi with Garlic - all of which travel well. Food's always shown up at or before the promised time. Solid place.
    I exist in Chicago, but I live in New Orleans.
  • Post #41 - January 28th, 2021, 2:57 pm
    Post #41 - January 28th, 2021, 2:57 pm Post #41 - January 28th, 2021, 2:57 pm
    I love Peppercorns and have been giving them as much business as possible during the pandemic.

    Unfortunately, I gave up on their Dan Dan a couple years ago because they used capellini/angel hair noodles which were too weak. Is that still the case?

    I've been making due with pot stickers, tendon & maw, and spicy fish in chili oil, but would love to have local Dan Dan as opposed to only when I make the drive to JMC (I usually go once for every 3 orders from PK).
  • Post #42 - January 28th, 2021, 3:09 pm
    Post #42 - January 28th, 2021, 3:09 pm Post #42 - January 28th, 2021, 3:09 pm
    bweiny wrote:Unfortunately, I gave up on their Dan Dan a couple years ago because they used capellini/angel hair noodles which were too weak. Is that still the case?


    Not the half dozen times I have ordered them - more like the thickness of regular spaghetti noodles than angel hair - no issues with breakage, even the leftovers after a night in the fridge.
    I exist in Chicago, but I live in New Orleans.
  • Post #43 - January 28th, 2021, 3:58 pm
    Post #43 - January 28th, 2021, 3:58 pm Post #43 - January 28th, 2021, 3:58 pm
    ChiNOLA wrote:
    bweiny wrote:Unfortunately, I gave up on their Dan Dan a couple years ago because they used capellini/angel hair noodles which were too weak. Is that still the case?
    Not the half dozen times I have ordered them - more like the thickness of regular spaghetti noodles than angel hair - no issues with breakage, even the leftovers after a night in the fridge.
    Great news, thanks for confirming. Lo/war mein was all I really was hoping for.
  • Post #44 - October 3rd, 2021, 8:12 pm
    Post #44 - October 3rd, 2021, 8:12 pm Post #44 - October 3rd, 2021, 8:12 pm
    Went to Evanston, parked and wandered until we found something we looked the look of... And we were not disappointed.

    Wonton in chili sauce was wonderful, that sauce was incredibly complex.

    We didn't order anything challenging: walnut shrimp had a heavy batter but perfectly crisp and a little spice hiding in there.
    With a picture of Kung Pao without being stuffed with veggies, had to try it, it was pretty darn good. I could have used a little more heat, but happy to have the right flavors of vinegar, garlic and ginger.

    Hope to go back soon
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang

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