Although the standard Chinese take-out items are very good at Grace Garden, the best dishes are on what's known as the "real" or "other" menu. Not often-seen Szechuan and Taiwanese specialties such as steamed pork belly, tea-smoked duck, "noodles" made by extruding ground fish meat into boiling stock, and fiery beef tongue and tendon are executed with awesome skill and represent just the tip of the iceberg that is Grace Garden's repertoire. Chef/owner Chun Li and his wife are happy to plan special dinners with crazy sophisticated dishes while treating you like family. We once had a winter melon soup served in a 3 foot high hollowed out melon that had been growing in their back yard all summer. Can't get that at P.F. Chang's.

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