"Hot Space represents a comparatively new sort of Sichuan restaurant that’s been popping up in Los Angeles as well as here. The sub-genre emphasizes whole fish pan-fried and then inundated with a sauce of your choosing. The whole fish choices, three or four per day, run to barramundi, snapper, striped bass, and sea bass, and sauces have names like pickled pepper, hot and spicy, and black pepper. A whole host of appetizers and side dishes from ribs to rabbit are available in this jazzy space with a neon-blue cocktail lounge atmosphere." - Robert Sietsema, Serena Dai
Robert Sietsema/Eater NY
