Profile

Suzie’s has been slinging Chinese cuisine since 1973 in a space furnished with brass railings, pink-tinted walls, and an etched-glass divider. Chinese watercolor scrolls hang on the walls, and red paper lanterns dangle from the ceiling. Its cooking, which embraces Mandarin noodles, Cantonese roasted meats, and spice-driven Szechuan and Hunan stir-fries, may not live be as timeless but the occasional update, like roast pork chow with red peppers and onions, at least doesn’t feel out of date. Namesake restaurateur Suzie Ying retired in January 2007. To be honest, her legacy could be better served. — Michael Anstendig

Roast pork chow fun noodles, $7.50