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Good to hear. I think the restaurant is good enough to save all of us trips to Flushing.

I must agree on the Gui Zhou Chicken at GS- definitely a favorite of mine. I also love the soup dumplings there.

After reading Ed's review, I decided to give Szechuan Gourmet a try. I picked the Szechuan pork dumplings, the double-cooked pork (that Ed ordered), and the stir-fried baby bok choy. Overall I was NOT impressed. If "Even More New York Eats" ever comes out, this better not be included! The dumplings were, as described by hotkate, undercooked doughy bricks, in an unremarkable bland sauce. Not as bad as those from the Cottage, but not far off either. The pork dish was meaty and porky, as Ed described, but was dry, and of low quality. The baby bok choy was drowned in a soup of garlic sauce, and seemed overcooked.

I'll stick to Grand Sichuan for my Szechuan cravings in Manhattan.

This is off-topic, but on a happier note, I've been going pie-crazy this past week- thanks to Ed's obsession. I was never really into pie before, but now... I deliberately skimp on breakfast, and eat a small salad for lunch to make room for the 'fruits' of my pie quest. So far it's going well. I love those little apple pies from Trois Pomme, and the sour cream, apple, walnut pie from Little Pie Co. The apple pie from Bubby's was okay, but I didn't like their sour cherry. On Thanksgiving I served Two Little Red Hen's cranberry-pear, and winter medley pies. The former had a good filling- I didn't like the ginger in the latter, and overall the crust was not to my taste, although others liked it.