Ollie's is probably my favorite "American" Chinese place on the Upper West Side. Aside from its Washingtonian offerings, though, Ollie's has many dishes which are more Motherland in nature. More recently, after a renovation and menu update, Ollie's has a section for "Szechuan Specialties." Last night I feasted on fish filet with pickled vegetables. This is a common Sichuan dish, and Ollie's version was tasty enough, although the fish seemed to be fried and more akin to a General Tso's preparation of meat. The broth was a little spicy but lacked the full-on chile heat and Sichuan peppercorn numb. So not super authentic Sichuan, yet enjoyable, I tell you.
Broadway at 116th Street