food is good my office orders takeout here often, but the dine in experience less desirable. the wait staff would not allow us to share our meals.
Ter T. on:
3/15/2013 12:02:00 AM
Good food and attentive staff. Nice dining décor. Clean rest rooms which is always a problem at Asian restaurants.
Faris H. on:
3/12/2013 3:45:00 AM
There are countless factors to consider when assessing what exactly happens to a neighborhood like Chelsea once gentrification has peaked and plateaued. Having said that, change is still taking place in the artsy quarter. Perhaps this is a testament to urbanity and its ability be fashioned, and refashioned appropriately.The presence of a really good Sichuan kitchen is not the first thing that comes to mind when considering Chelsea. Along with the High Line, a premier retail and art scene, the lively enclave now lays claim to some of the best Sichuan eats in Manhattan. Occupying significant real estate on Seventh Avenue for a few years now, Legend Bar and Restaurant serves both Vietnamese and Sichuan fare. The latter, which is the more esteemed part of the menu, is cooked by Chef Ding Gen Weng, a Sichuan maestro, who is vetted and applauded by the significant number of Chinese patrons who frequent the space.Part and parcel of the Sichuan package is the sting and dull burn that lingers even after you've consumed your meal. At Legend, although fiery, the dishes remain piquant and vibrant. The Ma Po Tofu is one of the finest exhibitions of this technique. Fragrant chili oil and broth are stewed with a salty bean curd with ingredients balanced by a bouquet of spices, anise and cinnamon being irrefutable contenders. The cumin with lamb is another fine dish at Legend. It challenges Mission Chinese's take on the recipe with much more finesse. It is served with celery and showered with diminutive, but powerfully spicy, red chillies.
Osman J. on:
2/5/2013 11:54:00 AM
It's an okay chinese restaurant given its neighborhood, but all in all it's just so-so. Whenever you hit an Asian restaurant, especially a japanese/chinese one, with 80% non-asians eating there, it's then a place to avoid.The menu has some authentic sichun choices along with bunch of panda express items. Wasn't surpirsed by any of my ordering including dan dan noodle, water boiled beef, spicy eggplant, duck, and appitizer plates like cucumber and intestines.My friend told me their hotpot is pretty good, however, you aren't allowed to order with parties less than 4.....seriously?
Dee J. on:
1/13/2013 4:09:00 AM
I did not enjoy the food but I think I ordered the wrong food. I ordered Vietnamese food and that was a mistake. I was very concerned when I walked up to the restaurant and say a "grade pending". Grade pending usually means the inspection grade was low and rather than put it up the restaurant decides to fight it.I might go back but not until they get their rating act together.
Preyapan e. on:
1/6/2013 9:30:00 AM
Crispy pork chops, seething hot and peppery fish, and home made cold tofu with scallions. We order delivery at least once a week.
Mat R. on:
12/30/2012 7:25:00 AM
Overall a good Szechuanese option. The restaurant itself is on two large floors, which makes it a good location for large groups.The food was generally good. The Dan dan noodles were good but slightly overcooked. The spicy pickled Szechuan vegetables are an interesting surprise. And the fried cumin lamb is probably even better than the Szechuan gourmet counterpart that Frank Bruni raves about.The only notable downside was the slow service (35 minutes from our order to seeing the first dish on the table).But again, if you're a large group you probably won't mind!
Ran L. on:
12/24/2012 8:18:00 AM
Nice restaurant in general.Nice service. Plain food though.It is a Sichuan Restaurant as it is named, but the taste is rather westernized.Yet, I don't dig too spicy food, therefore, it is right fine for me.
Eva W. on:
12/14/2012 7:31:00 AM
***Hotpot review***Ahhhh, thank you roommate for introducing me to a place that serves hotpot! Don't know why I haven't thought of finding one before. I freaking love hotpot. Seriously, it's the absolute best to warm you up.Came on a Saturday at 8 and the place was relatively full, and I would say the majority of people were Chinese. Large space, looks a bit dingy, but great for groups. Seating is divided between an up and downstairs area, and downstairs was definitely rowdier.We had the pot divided between mild (with tomatoes and scallions prepopulated in the broth) and spicy (with chili peppers). They are pretty generous with the ingredients - lamb, beef, tripe, enoki mushrooms, oyster mushrooms, bokchoy, fishballs, meatballs, duck feet, fish fillet, shrimp, spam, tofu skin, fried tofuP.S. Hotpot is for minimum of four only. Also, don't forget to make your own sauce, located on the bottom floor next to the kitchen.
Pong C. on:
12/6/2012 5:44:00 PM
whatever you do, just don't waste your money and time on the "Vietnamese" food here..they are just not good. BUT, this place really shines when you order from their Szechuan menu.Pretty much everything I had here has been very good-excellent...good quality ingredients and seasoned well. Service can be slow (but still ok) when they are busy. Price point is a little higher than nearby comparable Sichuan places but the portions tend to be a little larger. Seating is fairly comfortable and the place is clean.My favorites: twice cooked pork, mapo tofu, and kung pao chicken (I know, I know, they do it "Sichuan style" its delish--just try it!), and the spicy beef stew.They supposedly do really good AYCE hot pot and I will have to try it soon!.
Sui B. on:
11/21/2012 7:30:00 AM
The pho is the WORST I have EVER had. The broth was completely blend and meat was way too rough. Ready for icing on cake? - non-food item found in the noodle soup. The waiter apologized and brought out another bowl after I brought this to their attention. The soup dumplings we ordered was not up to par either, the dough was way too thick (obviously machine made). The only thing that was half decent was the Chinese beef noodle soup which was reminiscent of a local noodle shop in my hometown Beijing.I really had high expectations as 99% of the restaurant patrons were Chinese. Most of them was having hot pot, maybe I just ordered the wrong thing?
Minnie M. on:
11/18/2012 8:49:00 AM
I'm always skeptical when a restaurant does fusion Asian. Vietnamese and Sichuan menus side by side? HM instant suspicion. Although you can always leave it to my people to be ambitious even when it comes to extensive menus.I've never tried the Vietnamese food here, but I think generally people come here for the Chinese food... and the Sunday- Wednesday happy hour, WORD. Great place to have a birthday dinner- I booked a reservation for 20 people once and they were able to fit everyone.Best dishes I think are $11.95 Shredded Chicken in Garlic Sauce (absolutely my favorite, the peppers are roasted to a crisp and so delicious), $14.95 Chonqing Diced Chicken, $9.95 Eggplant in Garlic Sauce, $15.95 Slice Pork with Rice Crust (like crackers!). Their Dan Dan Noodles was surprisingly disappointing as was the Tears in Eyes, they were both too soggy and flavorless. Don't think their noodles are their biggest strength, really.I did find a piece of plastic wrap in my food once, and the waiters can either be really friendly or miserable and rude. But it's a great place to try a bit of everything with a large group of people.
Dex Y. on:
11/14/2012 6:07:00 PM
Ordered four dishes and basically it was hit-or-miss.Tears in eyes - Nice translation for the name but total fail for the taste. I've had the very original in China, and Legend's can't hold a candle to that in a thousand years. Terribly seasoned, this dish had a one-note spicy flavor, making it hard for me to swallow.Slice fish with pickled vegetable soup - This one, however, was a winner. A rich soup base with a bit spiciness in it. Fish tasted fresh.Chicken with spicy & peppery flavor - Savory despite a bit too salty.Minced meat fried cowpea - Very solid dish. If you just wanna get a dish with some rice to dispel the hunger then this is for you.No thoughts on the service. Overall 3.5 stars.
d'N'L m. on:
10/7/2012 9:48:00 AM
Since moving to Brooklyn, out of Manhattan, I have heard so much buzz about the new crop of Sichuan Restaurants popping up all over Manhattan.. During most of the conversations, I thought I remembered Legend being thrown around.The space is fairly fancy for a Chinese Restaurant. Or shall I say, your average Chinese Restaurant. It is well lit, clean, spacious even.. This became even more evident when we I noticed there is a whole downstairs. The downstairs has several large circular tables with lazy susans. Perfect for a large gathering of friends and family.The menu is large.. I wanted to say, there were Vietnamese options on the menu as well as Chinese American options and then Sichuan food as well. Perhaps spreading itself a little too thin.We started with diced rabbit cold dish and something called, cry your face off noodles or something.. These were those rectangular gelatinous noodles covered in some sort spicy paste.. It was not very exciting. The paste seemed jarred. The rabbit too was kind of flat. I don't believe there were any of Sichuan Peppercorns in these two dishes.. Just sort of a generic spice.. The rabbit had lots of peanuts and some cilantro.. It was kind of boring..We moved on to grean beans with a olive paste.. Here you can taste olives, ginger and lots of garlic.. The green beans were dry sauteed so they were not greasy.. This was sadly the most successful and interesting dish of the evening.We ordered Ants Climbing a Tree.. I think they called it spicy cellophane noodle or something.. I have had several Sichuan Restaurants attempt this dish and it always comes out bland.. Not enough sauce or not enough flavoring to combat with the noodles.. Though those little clear noodles are thin, you get a bunch together and they can dull down a dish.. Spicy and Tasty years ago use to do this well. Our last trip, it was back to being average..Fish slices with cabbage. My second favorite dish of the evening.. Though, not super exciting..All in all, If I go back, I will most likely try all new dishes.. Nothing worth repeating.
Roger B. on:
9/20/2012 10:36:00 PM
Once you get beyond the all too common in NYC near deafening noise level, this is a very good restaurant. Smoked Peking Duck was sublime. Baby book choi and mushrooms provided a fascinating blend of flavor and texture. Over all, the spicy beef and chicken dishes were tasty and well prepared. The service was a little haphazard, but it was a very nice meal indeed.
Shing Yiing O. on:
9/2/2012 8:40:00 AM
I haven't had "real" sichuan food before. I am a Chinese, yes I know but I do not grow up in China. The Chinese food I had were all from Malaysia.So being a little excited to try some Sichuan food, my friend told us about this place since she is from Sichuan. I always think that Sichuan has really spicy dishes until it actually burns your lips.. but i am pretty confident in myself because I am able to handle spicy food.. since I was being "trained"..So we ordered an appetizer to share.. it was dumplings recommended by the waitress.. I personally don't find it good because the skin was way too thick and it just dipped it with chili oil..For entree, we had mapo tofu.. Mapo tofu was really good as the tofu was really soft.. we can't even pick it up with our chopstick.. just spicy enough to enjoy.. the "hui guo rou" was pretty normal to me because I think they should name it "hui guo cai" (twice cooked vegetable) because I barely find any meat in it.we also had Cellophane Noodles with Minced Pork.. This is probably my favorite dish out of the 3 dishes. I am probably running out of words to describe this dish but it was really enjoyable.Overall, pretty enjoyable.. portion is huge.. just a little oily.. well.. what can you expect from a Chinese restaurant.. :p
Ida C. on:
8/30/2012 5:08:00 PM
I am a sucker for those blown up newspaper article signboards, and on Saturday afternoon, despite my hurry to get back to my house to enjoy the 20 corn nuggets and 21 popcorn shrimps that I'd picked up from Kennedy Fried Chicken after volunteering at a soup kitchen, I paused to read the entire blown up NY Times Food article in front of Legend Bar and Grill.As soon as I got home, I started researching on Seamless, all the while popping miraculously still-crispy corn nuggets and popcorn shrimps into my eager, happy mouth. I was delighted to see that Legend was not only available on Seamless but also offering a 20% discount for first time customers. Sold, I quickly began plotting an afternoon snack (and a offsetting workout).We wound up ordering somewhat liberally for 2 people...in fact, we received 5 fortune cookies from the restaurant, which always makes me feel like the consummate fatty:1. Shrimp wonton in red sesame oil ($6.95) - excellent, plump shrimp dumplings with ample flavor and a moderate kick2. Fried Shrimp Wonton ($4.95) - definitely not traditional, but hard to resist. And Legend's version is significantly better than the standard fried wontons. They use the same shrimp wontons as in the red sesame oil version. Petite and bursting with shrimp, perfectly crispy (even delivered) and served with tasty duck sauce3. Yangzhou Fried Rice ($8.95) - somewhat bland, so I kicked it up with some extra eggs, garlic and salt...this version has roast pork, shrimps and slivers of chicken4. Dry Spicy, Tasty Diced Chicken with Ginger and Peanut ($14.95) - worth the hype and then some, really delicious large portion with a unique twist on the usual as the chicken is slightly battered and fried crispy before being liberally spiced...watch out for this dish as the heat is the layering and building kind...you'll start out thinking, hey, this isn't so spicy! And before you know it, your mouth is on fire!5. Sichuan Spicy Ma Po Tofu with Black Beans ($10.95) - very spicy and quite a large portion...I've been eating the leftovers with rice for breakfast in place of coffee...if that spice doesn't get your eyes open, nothing else willAll in all, this was an excellent meal, and I am looking forward to going to the restaurant in person to check out the karaoke stage and other Sichuan specialties!PARTING THOUGHT: Apparently the current chef/owner is the previous chef at Grand Sichuan Midtown East...no wonder this Sichuan food is so amazing!
Lori L. on:
8/30/2012 5:36:00 PM
I think I may have found the best solution for when I get those cravings for authentic Sichuan food. Miraculously, it happens to be in Chelsea, and thankfully only a few blocks away from my apartment.Legend happens to be located on the corner of 7th Avenue and 15th Street, and is fairly easy to reach on the Red (1/2/3) or Blue (A/C/E) lines. The sign outside doesn't given an ostensible indication that it serves Chinese cuisine, and the interior also bears no resemblance to the restaurants that are preset throughout New York City's Chinatown. But that is by no means a bad thing; I appreciated the fact that the venue was well-lit, spacious, and clean. The decor wasn't overdone, but accentuated the basic simplicity and elegance of the room. On a Saturday afternoon, there were only a few other patrons and my friends and I were promptly seated.The menu can be pretty confusing as there's Chinese and Thai food scattered across the pages. I would definitely recommend sticking to the second to last page, though, which has the Traditional/Authentic Sichuan dishes. Four the for of us, we decided on an appetizer of Steamed Dumplings in Chili Oil, as well as three entrees: MaPo Tofu, Twice Cooked Pork (Hui Guo Rou), and Cellophane Noodles with Minced Pork (Ma Yi Shang Shu, "Ants on a Log").The dumplings weren't particularly outstanding, but the skin wasn't too thick, and the chili oil added a nice kick to them. (Also in the realm of appetizers, I would recommend avoiding the Dan Dan Noodles. I peeked at the bowl that was on another table and it didn't resemble anything close to the Dan Dan Noodles that I'm familiar with.) In fact, it may be better to forgo the appetizer altogether and stick with just the entrees... which are considerably better. At least in my opinion.The MaPo Tofu might be the most authentic version I've had to date in a restaurant. The sauce was done perfectly, to the T, with the correct balance of the red pepper paste, chili oil, and black pepper. It pairs very well with the white rice, but doesn't sit very well on a plate; just scoop it right into the bowl of rice. The Twice Cooked Pork was also quite up to par. I would have perferred that they slice the pork belly into smaller pieces as it 1.) makes it easier to eat and 2.) would have prevented us from gobbling up all the meat within the first five minutes after this dish was placed in front of us, leaving only the slices of green pepper and scallions. Finally, the Cellophane Noodles with Minced Pork were quite a treat as well. The flavor base is similar to that of MaPo Tofu, but is cooked with Rice or Potato Starch Noodles (the clear noodles you'll find in Japchae). Though a bit messy to eat, it's nonetheless enjoyable as these noodles soak up flavor very easily.Legend seems to have an attractive lunch special on weekdays, but normal prices are pretty reasonable. Each of our entrees was in the $10-$13 range, and appetizers cost about half as much. In addition, there seems to be an additional room downstairs, which holds the actual bar when you want something else besides water or tea to drink. Considering the location, pleasant dining environment, and the service that is attentive but not overwhelming, it's quite a find. I'm excited to return and reminiscence on the dishes of my childhood, so thanks for being there for me, Legend.
KJ W. on:
8/14/2012 9:20:00 PM
Legend is just ok. Everything we had was very salty, very greasy and only one dish (crispy shrimp) was anywhere near the level of spice I was expecting and looking forward to.Dan Dan Noodles are just ok; spicy glass noodles with shredded pork has good flavor, but they're pretty slothy. Also got a veggies and chicken dish that sat mournfully in a huge puddle of oil. I feel pretty gross after the meal, which is why I avoid Chinese food of any region in general.
Shirley Y. on:
7/17/2012 4:48:00 PM
Sour mustard fish soup was a very unique dish. Most dishes were oily :/ but my roommates (one from Hunan and one from Guangdong) assured it was because they ordered dishes that tend to be more oily.This is a favorite spot of the roommates because they used to go to school nearby but I thought it was alright.
Amy G. on:
7/16/2012 1:13:00 AM
I've only ordered for takeout: got the standard mapo tofu and a cold appetizer and I would say this is some of the best mapo tofu I've had. Very authentically cooked and well portioned too.
Zhiyuan C. on:
6/19/2012 12:09:00 AM
This restaurant might be the most authentic Chinese restaurant (more specifically, Szechuan style spicy food). The Kungpao chicken, and the fried spicy chicken are so good, and basically exactly like the ones you can get in Beijing or even in Chengdu (the province capital of Szechuan).If you are looking for Chinese Chinese style, don't hesitate. If you are looking for American Chinese food, I would say it's still quite a good choice.
Joy G. on:
6/11/2012 9:19:00 AM
I was slightly tipsy when I stumbled into Legend, fifteen minutes early for my dinner appointment, feet stinging when someone stomped on it in the 6 train rush hour frenzy, and so I proceeded to ask for a table in broken Chinese, flipped through the extensive menu, and ordered a glass of prosecco. Damn. I want to guzzle that by the bottle. Did not get the brand of the bottle they popped but it was light, fizzy, tart, everything needed to continue my buzz.People. You want to glance through the first few pages of the menu and go straight for their section on Szechuan dishes, because that is where I think their main strength lies. I know Chinese restaurants love the "everything-under-the-kitchen-sink approach" and try to list 500 dishes on one side of the menu, but after eating some of my friend's pho bo, I have a hunch that no one would riot if Legend got rid of their Vietnamese dishes entirely. Broth was bland. You want real heat, like your tongue is about to fall off and fling itself into a tall glass of ice water, like your mouth is early August in a 1 train with no A/C? You want peppercorns in every bite of food? You want to start panting like a crazed dog but you still keep eating, because it's that good? Then order a bunch of Szechuan appetizers ("little eats" or snacks) for the entire table to share, but warning: they are incredibly spicy. Not American, mild spicy. Spicy as in I was practically crying into my napkin halfway through. Szechuan food is meant to extract all the heat from inside your body to make you cool and comfortable, but it's definitely not for everyone.Here are the dishes that I tried and liked:- Spicy cold rice noodles. I stopped eating after a few mouthfuls because I couldn't handle it anymore, but the first few bites were excellent. Slightly sweet and soaked in this red chili pepper based sauce.- Beef and ox tripe in chili sauce.- Roast duck. I don't eat duck that often (though when I do, I go all out. I'm taking individual Peking ducks for me) but this was tender and flavorful, with a nice layer of delicious fat under a crunchy skin.- They have a soup that I don't see on their online menu: wonderful NON-SPICY fish-based soup, with a broth so rich that it almost tasted creamy. Comes packed with veggies, scallions, and hefty cuts of a fish that I want to say is tilapia. Probably the best dish that we ordered.I'll pop in again the next time I'm in the neighborhood.
Eric B. on:
4/16/2012 9:43:00 AM
Walked in cold, knew nothing about this place, was looking for duck and the Knicks game. My meal was so good I was inspired to write my first Yelp review.I am a foodie, spend half my time in Chinatown, can't get enough. Friday night, restaurant was full of 20 something Chinese mostly eating hot pot. I ordered roast duck app, dan dan noodles, cold Sichuan cucumber. Could not have been happier. I am ready to go back tomorrow. Will stay away from the pan-Asian stuff and stick to the sichuan chengdu items.
Wendy G. on:
3/6/2012 5:42:00 AM
The restaurant's Chinese name is called "Shu Liu Xiang". I would totally take my friends into hot pot back to this place.Located in the vibrant Chelsea neighborhood, we got the hot pot with incredible amount and kinds of food including crabs, fishes, shrimps, duck tongues, and of course mushrooms, veggies, beef slices, etc etc. There were like 20 plates of different kind of food!!It turned out to be $36 per person including service charge. This is really cheap considering the amazing meal and they gave us free ice-cream of green tea/taro/vanilla!!I'm hooked. Legend is legend!!
Allen Y. on:
1/26/2012 9:00:00 PM
We had heard that this place was potentially the best Sichuan food in NYC, which is a pretty tall order when places like Grand Sichuan are popping up everywhere.Unfortunately, the dinner was a bit underwhelming. Granted, it was Lunar New Year Eve, but all the dishes were on the lower end of average, the food came out fairly slowly (~30 minutes for three bowls of tang yuan?), and the wait staff sort of ignored us, forgot things we asked for, and I think actually rolled their eyes at us once. Plus, it's definitely at least average to high-average in terms of price!One possibly redeeming thing was their happy hour. One deal was that you could get 2 beers for the price of 1 ($5), which seemed great in theory, until you realize that you're probably eating a bowl or two of rice with your meal, and by the end your stomach is about to burst with food + rice + beer (they were also tricky and wouldn't bring out our second beer until we asked specifically for it).My friends said that past visits to this place were better (food-wise at least). I'm not sure I would come back anytime soon; this place was fairly average, and at the very least there are dozens of other Sichuan places to try in Manhattan.(3 credit card maximum)
Lk W. on:
1/16/2012 11:55:00 AM
Good chinese food options here: duck tongue, deboned duck feet. I've stuck with those 2 every time I went since it's impossible to get them anywhere else in the neighborhood. Also, the sweet rice ball soup dessert is good too.My hubby had not have the best experience with general tso's chicken here though.