When the news spread that chef Danny Bowien was bringing his popular San Franisco Chinese spot to the Lower East Side, you could almost hear a collective shout of blogosphere glee. And it hasn't disappointed. The food here, cheaper than it really should be, is billed as Szechuan but is really at the chef's whim. Nearly everything on the menu is a hit, but first timers should definitely get the signatures, kung pao pastrami and the succulent thrice-cooked bacon,
both of which should come with a side of Lipitor. The spicy chiken wings are also worth ordering–and they're really spicy.