Peter Friggin Chang, Cheng, Ching, Chong who? PF Chang's? Meh. It's no mystery why that guy faded away quietly after the much anticipated but overrated namesake restaurant that opened to lukewarm results, reviews and taste. It's no Tasty China of yesteryear. Watered down and Americanized is a quickfire way to burn your reputation as an "authentic" Sichuan chef. When you want to do it right and push out food that you're proud to slap your name on, you better fucking be there all the time without compromise. This whole consulting chef scam is for suckers. You have a better chance of finding Richard Blais in a kitchen than Peter Chang.
When we thought all hope was lost for good Sichuan food, Gu's came along... And with perfect timing. I like Chef Gu because he's not all snooty like PF Chang in his tall toque and starchy perfectly pressed chef's whites... Gu wears a 3 day old t-shirt, sweat pants with one leg pulled up to his knees like the better half of Kris Kross and an apron that has seen better and brighter days. This is my kinda cook!
The place is located in a dreadful empty strip mall or did they meant to do it like Pee Wee Herman? Cheap rent in a hip, urban, desolate and elusive vibe kinda way... Eh, who the fuck knows, but this shiznit is GU GU GUUD!
Feast on this, bitches...
(Dan Dan Noodle)
It was acceptable but needed a helluva lot more chili oil and heat... The tablespoon of sauce underneath all the noods didn't do it. It should be bright red and burns the hair off your ass.
(Surf Clam in Scallion Oil)
Some of the tastiest clam I have ever eaten. I know what you're thinking and no, they didn't smell like clam. The scallion oil was light and fragrant. Lurv it.
(Chengdu Dumplings)
Damn, these things are good. Spicy, sweet and all for me! What a porker. Weeee weeee!
(Steamed Buns- Fake Xiao Long Bao)
They said these were Xiao Long Baos aka soup dumplings but the only thing they looked and tasted like were plain old steamy dumps in basket. Where's the lotion?
(Dry Fried Eggplant)
We have a new champion... These fwies were thick cut, crispy outside and perfect melt in your mouth goodness inside. Screw Peter Effing Chang's over-priced version.
(Crispy Fish Filet)
Jesus Christ, the portion alone can feed half of China. Chinese version of fish n chips, but without the chips and a shit load of chili peppers, instead. Oh, it's there, look under that school of fish. These are addictive, I kept eating them and eating them, so crispy but yet not oily at all, the fish was moist and tender. It was tilapia, can you believe that shit? This crappy fish is good for something after all!
(Cumin Lamb)
Another classic Sichuan dish and this one did it justice. Right blend of cumin flavor with a perfectly tender lamb and heat level. Mouth watering just looking at that pic. Slurp.
(Twice Cooked Smoked Pork)
I usually love this dish but it was a little tough. The smokiness and flavor were all there but it took a little effort to chew it before you could swallow it. Some chicks had no problem with swallowing this pork thinger, though. Now, that's talent! Squirt.
(Szechuan Style Boiled Fish Filet)
I lurv me some spicy fish in hot oil but this needed a lot more heat. Not that it was bad, it was damn good, but you just expect to be sweating balls when you eat this. The bright red coloring was just a tease to trick you into thinking it's hotter than it is. The portion amount is insane as with all his fish dishes. Totally would order again with a request of more chili, pweez.
(Stir Fried String Beans)
Looks like a pretty tame string beans dish until you mix it from the bottom up. The spicy sauce takes this standard stir fried veggie dish to a new level. You can't eat just one.
(Don't ask, don't tell)
It's not an ancient Chinese secwet that you don't ever order dessert at Chinese restaurants... Ever. It's just bad and the above pic is proof of that... I can't even begin to tell you what it is but using the color as a judge you can prolly guess what it is.
Gu's is a good Sichuan restaurant and may be the only one in Atlanta, now. It's reasonably priced... Who am I kidding? It's a friggin bargain to eat here, especially, in larger groups unlike Peter Chang. He bit off more than he could chew opening a 180 seat resto in the former Olive's space. Service is spotty and the food is hit or miss... He can't even get the spelling of his name right. At Gu's, the service is great and the food is consistent and getting better with every visit. Chef Gu makes not only hot dishes but hot daughters, too... Even straight chicks want to nail her, including me. Goddamn, she's hotter than the chili-oil and Sichuan peppercorns combined. Me. Eat. Now.
Drive, don't run there... It's too far.
Burp.
3 Stars.
5750 Buford Hwy, #A
Doraville, GA 30340
770-451-8118
http://www.gusbistro.com/
(Bresaola di Tonno - Tuna flaps, thin and tasteless. Eh, I didn't order it, some white boy at my table did. And he is supposedly a chef. Flush.)
(Calamari Fritti - Even white boy chefs gotta shout, Calamari's got back. This dish is so over done for the last 20 years but I gotta admit it was pretty good. Crunch.)
(Regina Margherita - San Marzano, bufala, basil and char from the hand built Ferrara oven by the man himself, Stefano Ferrara, was pretty much fucking perfect. Look at that pie, gives me a chub every time I see and smell it. I swear those white spots are not dick cheese. Scout's honor. Squirt.)
(Frutti di Mare - I don't usually like my pie smelling like fish and with tentacles hanging out but I wanted to bury my face in it and lick that vageola clean. Slurp.)
