The chicken lo mein ($4.25) was a heaping serving of thick al dente pan fried noodles and pieces of chicken and sliced vegetables. The moo shu vegetable ($5.50) was also very good. The fresh chopped (not canned) mushrooms added to our confidence as well as the flavor of the dish. We were impressed with the shrimp and vegetable ($5.95), full of crisp and colorful broccoli, carrots, pea pods and small tender shrimp. Instead she suggested a cross section of seafood and vegetable dishes, as well as a mildly spicy sesame beef ($6.25). Ironically, when we placed our order, our hostess did not recommend the chop suey. Since the serving area and kitchen are close to the window seats, where we perched, we could get more than a sidelong glance on the small serving area, which, according to our friends, gets mostly used for lunch. Take-out trade during our early Saturday evening visit was brisk, with everything from walk-in customers grabbing a few egg rolls to dinners made up of stacks of steaming cartons, including a wonderfully aromatic chicken curry that caught our attention. Not only had that location by the university had more than its share of mediocre tenants, but the name, Chop Suey Luey's, sounded more like a frathouse prank than a respectable eatery.But the word must be out that this small, clean and well-organized restaurant is neither a throwback to former inhabitants nor some punster's cross-eyed version of Oriental food. With Chinese restaurants popping up around town like so many 24-hour convenience stores, it is hard to find one with any distinctive characteristics.Įven though some of our Chinese friends recommended a recent entry in the marketplace, we remained somewhat leery.
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