Pepper Tavern 四川集市 — Restaurant in San Gabriel

I’ve been hearing about Pepper Tavern since it opened last year, and finally had time to check it out this weekend! To avoid the lines, we came right when it opened. The food came out quickly, and everything on the menu looked so tempting—we ended up ordering a ton of dishes! 😘

✨ Zhangcha Duck The moment it hit the table, we could smell that rich smoky aroma mixed with the fragrance of tea leaves and spices! The skin was crispy and slightly charred, while the meat inside was tender, flavorful, and not greasy at all. Both duck legs ended up in my kid’s belly 😅

✨ Fish-Fragrant Eggplant Casserole The eggplant soaked up the sauce without being oily. The skin was elastic, and the inside was soft and almost melted in your mouth. The sauce was perfectly balanced—sweet, sour, salty, and spicy. It was so addictive we couldn’t stop eating it.

✨ Cumin Beef As soon as it arrived, a strong cumin aroma filled the air, mixed with onion, garlic, and tender beef, with a hint of heat. The beef was juicy and slightly chewy—perfectly stir-fried without being tough. Super satisfying with rice!

✨ Chengdu Fried Rice The portion was huge! Each grain of rice was separate and chewy, not mushy at all. Best eaten hot! We paired it with a bowl of Qiaojiao beef soup—so comforting!

✨ Zigong “Jumping Frog” (Spicy Bullfrog) The bold aroma of spice and heat hit us right away—it had that signature Zigong flavor: savory, spicy, and fragrant. The bullfrog was crispy outside, tender inside, juicy and smooth. It had that spicy-tingly Sichuan kick that made us gasp while saying, “So good!”

✨ Qiaojiao Beef Soup They say this is the “king of soup dishes” in Sichuan, and it lived up to the hype! The beef was super tender, and I especially loved the chewy beef tripe—it added so much texture!

Pepper Tavern has live music performances every Friday to Sunday at 8 PM in the outdoor area, and it’s open late into the night. It’s a perfect spot for late-night eats with...

My uncle chose this Sichuan restaurant to celebrate his birthday. As we walked in, the owner was chatting with diners about the dishes, genuinely asking for their feedback. A faint aroma of sweet and sour sauce lingered in the air, instantly giving us that relaxed, “dinner at home” feeling.

Two signature dishes absolutely deserve a shoutout:

🦞 Typhoon Shelter-Style Stir-Fried Australian Lobster The lobster was tender and springy, carrying a hint of ocean breeze. The chef nailed the timing—bringing out the lobster’s natural sweetness with precision.

🐟 Traditional Steamed Grouper The moment it hit the table, the fragrance was irresistible. The fish was so delicate it practically melted on the tongue with a touch of the chopsticks. Even my niece, who never eats fish, was mixing the sauce with rice and going in for seconds.

🍆 Clay Pot Fish-Fragrant Eggplant Glossy and rich without being greasy, the minced pork was fried to a perfect crisp. Hidden beneath the tangy-spicy flavor was a subtle note of preserved plum. I inhaled two bowls of rice before remembering I was supposed to be on a diet.

If I had to nitpick, the private room was a bit tight. But then again—maybe soul-warming food like this isn’t meant to be tucked behind carved screens. It’s the kind of place you bring someone important for a comforting, heartfelt meal—or even come alone after work for a nourishing bowl of soup.

Because these days, it’s rare to find a spot that serves home-style cooking with...

I've been checking out different places to eat Sichuan food in San Gabriel Valley. Pepper Tavern was among the higher reviewed spots, so I visited with a few friends. They have a small parking lot in the back. It was full by the time I got there, so I parked across the street on the street for free.

The outdoor patio is decorated so nicely with stringed lights. It has a rustic-ish yet late night vibe. They have discounted alcohol at a specific time.

You scan the QR code and order food online. I had to use English translation and the photos. Rice is charged separately and comes out per bowl.

For four people, we shared: -grilled whole fish. This was ok. We ordered this because we were craving a steamed fish. It was hard to eat. -chicken in chili sauce (appetizer). This was the best fish. There were bones in the chicken, but the flavor was on point. The cucumbers were refreshing. -water boiled beef. This is a pretty standard Sichuan dish, but it didn't come out too well. We all thought the beef was too chewy. If we come back, I wouldn't order this again. -spicy intestines. If you like innards, this is worth trying.

I would actually rate this place better than Chengdu Taste...