"Lao Sze Chuan can get lost in the shuffle, but the restaurant is a pioneer, showcasing Sichuan cuisine to Chicagoans at a time when the mainstream was fixated on Cantonese food. There’s plenty of room for the many delicious regions of China, but Lao Sze Chuan ignited interest in Chicago as diners grew more comfortable with spicy food. From the dry-chili chicken (named after founder Tony Hu) to the cumin lamb, the greatest hits are worth a visit at any one of the chain’s locations." - Ashok Selvam, Eater Staff
