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Joy Luck owner, Ivan Wei.
For the Szechuan peppercorn novice, the dried-fried chicken is as good a place to start as any. You can spot the husks easily enough among the pieces of chicken and bell pepper and, if you are the timid type, approach them at your own pace. The dish's heat you must confront head-on. Chile flakes speckle the plate and sear the mouth. Click here to continue reading Ian Froeb's review of Joy Luck Buffet. Photos by Jennifer Silverberg.