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Other Recommended Restaurants: New Orleans may be the best food city in America (ok, so I'm biased) but when it comes to real Chinese food, especially mouth-searing Sichuan cuisine, not so much. That's changing, and Red's Chinese is part of the conversation. Chef co-owner Tobias Womack learned to riff off of traditional recipes from James Beard award winning chef Danny Bowien of Mission Chinese Food. But Womack and partner Amy Mosberger incorporate Creole touches and local ingredients into dishes like Kung pao pastrami, in this case made with Louisiana's holy trinity of onions, bell peppers and celery. Bold flavors of garlic, chili and ginger inform a menu that is as unorthodox as it is habit forming.

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