50 Most Interesting Restaurants

Dallas' Most Interesting Restaurants No. 28: Royal Sichuan

Leading up to our annual Best of DallasĀ® issue, we're counting down the 50 most interesting restaurants in Dallas. These spots bring something unique or compelling to the city's dining scene, feeding both your appetite and soul.

While you can certainly enjoy a solitary meal at Royal Sichuan in Richardson, the best way to get the most out of the experience is by bringing plenty of friends. As at many Chinese Restaurants, the large round tables at Royal Sichuan are outfitted with lazy Susans. If you bring at least six guests you have the best shot at scoring a seat at one of them.

These tables are key because they're set up so perfectly for sharing. The large spinning platform at the center of the table can hold plenty of plates, granting each guest the ability to spin his way through much of the menu.

Don't shy away from the dishes marked with a tiny red chili on the menu. Nothing is so hot as to be uncomfortable, and many of the dishes feature the Sichuan peppercorn that brings a whole new sort of heat. Imagine something a bit more lemony, with an electric quality that's not unlike the sensation you'd get from licking a 9-volt battery. The numbing quality goes far past your palate, washing your body in waves of a cooling sensation.

The best way to put out the fire is with an icy lager, so you should note that Royal Sichuan is BYOB. Have each friend bring a different six pack and you'll be on your way to a memorable evening.

Your opinion matters! Be sure to weigh in on our Best Of Dallas Readers' Choice poll. Voting ends September 6.
KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Scott Reitz
Contact: Scott Reitz