It’s been four long years since Eater New York’s looked at the proliferation of Sichuan peppercorn here, and the use of the spice (really, the dried berries of the prickly ash tree) has increased more than tenfold since then — and not only on Chinese and Tibetan menus, either. Other Asian cafes, fast-casual restaurants, bistros helmed by adventuresome cooks, and even pastry chefs have begun to use them, partly for their shock value, but also because the general public has gone wild for the spice. So now, Sichuan peppercorns can be spotted all over town. Here’s an updated list of some stellar places to try.
Note: restaurants are listed based on geography, starting with south to north in Manhattan. All photos by Robert Sietsema.Read More