SFReview
The smell of peppercorns will draw you into Chili House. The small-ish Szechuan restaurant in the Richmond doesn’t hold back on the spice. Fish filets bathe in a bowl of firetruck-red oil and the mapo tofu leaves a lingering tingle on your lips. Working your way through the menu could take years, and a spreadsheet or two, but know that focusing on seafood like prawns—or any dish involving the words “chili” and “oil”—are the guaranteed paths to success. The space is always packed with huge groups, from families and quadruple dates to friends finishing an entire Peking duck in record time.