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Great Wall Szechuan House (City Paper‘s pick for “Best Chinese in the District,” circa 2008) is undergoing some much needed interior renovations. Prince of Petworth spotted the building permit and chatted up an owner about the improvements. Back in 2006, Y&H alum Tim Carman wrote about the Great Wall’s “true scorching taste of ma-la-style Szechwan cooking” but also noted the “ramshackle appearance” of the place.
Thankfully, it seems, the restaurant plans to continue taking delivery and take-out orders during the construction. A tip: try the double-cooked pork in black-bean sauce. And say yes to Szechwan style.
Photo by Darrow Montgomery