The Roanoker - November/December 2018 - 64

MAKING MEMORIES FOR 27 YEARS IN ROANOKE:

SZECHUAN RESTAURANT
Peking Duck, along with 150 more choices, make Szechuan the
area's top choice for delicious Chinese cuisine.

S

zechuan Chinese Restaurant has been
dazzling customers with authentic Chinese
cuisine since 1989. Customers have enjoyed
classic dishes, such as Beef with Broccoli, Shrimp Lo
Mein and General Tso's Chicken, along with various
sushi selections.
With over 150 items, the menu is guaranteed to
please every member of the family. Richard Chen,
head chef and co-owner with his son Kevin, is in the
kitchen making these delicious dishes. Szechuan is
the only restaurant still offering Peking duck, making
it even more special.
In 1991, Szechuan earned its first awards Best
Chinese and Best Carryout in The Roanoker magazine.
Twenty-seven years in a row speaks volumes to
their dedication to provide unique dishes with
fresh ingredients in a friendly, clean and authentic

atmosphere. "Winning so many of the dining awards
motivates us even more to service our community.
We put our best efforts into our menu and all its
options," says Kevin Chen.
Szechuan offers convenient online ordering for
pick-up, delivery within a five-mile radius and coupons
that can be found on their website. Catering, a parlor
room for private dining and a full bar also provide
guests with more options to enjoy their cuisine
and experience. "We are in-between family and fine
dining," says Keven Chen.
Even on holidays, this family and staff devote
their time to providing a full menu with normal
hours. They are open Thanksgiving Eve, and both
Christmas and New Year's Eve and Day. This is a
restaurant catered to making memories. Szechuan
is located near Tanglewood at 5207 Bernard Drive.

540.989.7947 * WWW.SZECHUAN1.NET * 5207 BERNARD DR.STE.H, ROANOKE, VA 24018

HISTORY IN EVERY DISH:

ROCKFISH FOOD AND WINE
A chef makes a difference in the kitchen.

R

ockfish Food and Wine, located in
the Grandin Village, added Chef Tom
Sosnowski to the team just over a year
ago. A graduate from the Al Pollard Culinary Arts
Program, Tom dishes up seasonal cuisine.
It seems like he was meant to be in the kitchen.
"I enrolled in a tech school majoring in network
securities. I realized I couldn't sit still that long
and went back to kitchens until I figured out what
I wanted to do when I grew up...that was 13 years
ago," says Sosnowski. He's been in the industry 17
years now, having been in every role from dishwasher
to owner.
After buying a house in the Grandin area with
his wife, he was drawn to the atmosphere of the
restaurant. "I have always enjoyed the ambiance of
Rockfish and especially love the freedom Olivia has

given me over the creative aspects of our menu."
Community is important to Sosnowski, and he
enjoys shopping at the farmers market for local
ingredients. "It is definitely fun chatting with
everyone in the neighborhood at the market on
Saturday mornings and watching folks guessing
what I am making for specials that night."
It's hard for him to pick a current favorite on the
ever-changing menu. "It's a toss-up between my love
for pork and my love for scallops. The scallops are
a fun plate to put together and see the reactions
of people ... changing them into a fun new way to
experience produce."
History is at the heart of every dish, which is his
favorite part. "You learn so much about different
cultures and regions through food. We get to share
history with everyone that walks into our building."

540.904.5454 * WWW.ROCKFISHFOOD.COM * 1402 GRANDIN ROAD SW, ROANOKE, VA 24015
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The Roanoker - November/December 2018

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