Tasty House 红九九

"Thanks to Tasty House, the scent of garlic and sizzling chili oil emanates from a quiet strip mall in Bellevue, pleasantly overpowering the yeasty smell from a nearby Subway (which we’re pretty sure is just pumped through the air vents anyway). At this laid-back Sichuan restaurant, you can easily grab a table and eat fantastic mapo tofu. The spacious dining room, with warm wood tones and soft lantern lighting, works just as well for a group making a lazy susan earn its keep as it does for a two-top date bumping elbows. While some folks might be next door customizing a sad 12-inch cold cut, those in the know are heading straight here. Food Rundown photo credit: Kayla Sager-Riley Mapo Tofu Somehow this excellent vat of silky tofu avoids that heavy slick of oil but keeps all the tingly, umami-packed flavor. Bright chunks of green onion add a fresh bite to the otherwise saucy dish, fermented black beans bring a salty depth, and a finishing crackle of peppercorn ties it all together. It’s comforting and excellent over a scoop of hot white rice. photo credit: Kayla Sager-Riley Crispy Chicken Wings This mountain of pale golden wings, fried extra hard and showered with garlic, is a beauty. And while the wings themselves could use a touch more salt, the crispy skin crackles with each bite, and the garlic adds a punchy, savory kick that keeps you reaching for more. photo credit: Kayla Sager-Riley Garlic Green Beans Din Tai Fung who? These green beans are giving the ones at a certain famed international dumpling chain a run for their money. They’re blistered, garlicky, and perfectly salty—an absolute must-order." - Kayla Sager-Riley

"In the Lake Hills area of Bellevue, Tasty House is the latest of four or five Sichuan restaurants to pop up in the 148th-and-Main neighborhood recently — although to be fair, it replaces Szechuan Chef, so it’s a lateral move. Fresh off a remodel, the strip mall spot is serving updated versions of the super-spicy Sichuan suspects, like mapo tofu, Chongqing hot chicken, and boiling beef all loaded up with chilis and your choice of organ meats. Tripe and intestines are repping strong on the menu, but a taste for them isn’t required, as many dishes are served without ‘em. A love for capsaicin, however, is mandatory." - Harry Cheadle