Chengdu Taste was immediately added to my ever-growing spreadsheet of places to eat the moment Jonathan Gold mentioned it on his weekly chat this past Wednesday. The Astronomer and I absolutely adore Sichuan cuisine and seek it out whenever possible; there’s something about the numbing burn that comes with each bite, coupled with an avalanche of flavor, that never fails to get us giddy.

The restaurant, by the way, is named after the city of Chengdu, the capital of Sichuan Province and a USESCO-designated “City of Gastronomy.”

Whereas most dining spots in this neighborhood are fairly dumpy when it comes to decor, Chengdu Taste boasts a fresh coat of paint and plush red booths. The Astronomer, who I never realized noticed and cared about such things, was quite impressed with the surroundings.

“Just order something that you like at Chung King or Yun Chuan and you’ll get something different, but equally delicious,” advised Mr. Gold during the lunchtime Q&A session.

We started with the “Cold Noodle with Garlic Sauce” ($5.99), a dish that we hadn’t ever tried before but sounded perfect on this warm evening. The sauce, a  mixture of crushed garlic, vinegar, and chili oil, was potent yet well-balanced. The toothsome strands soaked up the flavors just so. This seemingly simple preparation was one of tonight’s highlights.

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