Mission Chinese, the LES outpost of the San Francisco kitchen by James Beard Award winning chef Danny Bowien isn’t exactly authentic Chinese, but it sure is delicious.

With American interpreted Sichuan dishes such as beer brined pickles and soy caramel clams with basil and lotus root, it’s no surprise the tiny restaurant has been written up in every major food publication since its opening (including Zagat’s 10 hottest restaurants around the world).

Unfortunately, all this hype means crazy wait time (depending on the day, expect up to a 3 hour wait), but once you get in, you won’t want to leave. Although being Chinese, they’ll certainly force you to.





Photo courtesy of Time Out