Chef Zhao Bistro

Reviews

• Gemma C.

  star star star star_border star_border 10 June 2026

  Came here with friends for couple times, the dishes weren't that great and way too salty.
  
  The restaurant is quite big but from the few times I went , it was not full at all.

• Chris M.

  star star star star star 9 June 2026

  I love this place. The most authentic Mapo Tofu and Twice Cooked Pork I've ever had.
  
  Make sure you only order Sichuan food because that seems to be their specialty.

• Rose U.

  star star_border star_border star_border star_border 31 May 2026

  Warning: Do not trust these people with your delivery order. I'm sick and my husband ordered (overpriced) soup and noodles for delivery. They cancelled the order a FULL HOUR after it was received. Now we're starving, sick and sleepy and have to figure out dinner all over again.
  
  Am cranky and mad so I hope they stub their toes or forget to charge their phones or can't find parking - something commensurate with their crime. Vengeance will be mine.

• Stella Z.

  star star star star_border star_border 25 May 2026

  Lots of msg, food is non-memorable. It's located in a little strip mall that has nothing around. I don't think I would return again voluntarily.

• Doug C.

  star star star star star_border 19 May 2026

  Multiple owners over the past 10+ years.
  
  Authentic northern Chinese + Sichuan dishes. The "casseroles" on the menu are popular.
  
  Lanzhou Beef noodle soup: made with something like a brisket. Tougher meat.. beef flavor wo the MSG or additives. Traditionally this has daikon and beef shank w/hand pulled noodles. Noodles are very soft, melt in mouth texture. Looks like hand pulled.
  
  Cold sichuan chicken appetizer: boiled and shredded chicken w/mala or the numb sichuan peppercorns. Hot chili oil so you get multiple tastes of spicy. Classic dish. Nobody sells it here authentic like this w/multiple tastes of spicy.  
  
  Pork and winter melon soup: sweet pork bone broth + dong qua. Broth is sweet, not sugary sweet; sweet from using pork bone and boiling it for a long time. Broth not fatty.
  
  Chive cake: deep fried vs. baked. Deep fried imparts a higher temp for a shorter time than baking which keeps in the steam which makes the chives both tender and juicy. Different texture than baking. Can get baked version at Jenny's kitchen in SJ. One of the only places which I know of where it is DF. hand made dough, takes time for them to make it after ordering.
  
  Potstickers; tender pork, tastes like they beat the meat or swirled it around to get it mushy like how grandma did. SErved w black vinegar.
  
  Brisk take out business. They iterate their menu constantly. They have non spicy dishes. All the above are not spicy.
  
  Funny.. a sichuan place can be distinguished by their mapo tofu which I don't see a lot of reviews for.