When I go to a new diner, I always order corned beef hash–I find it’s a leading indicator of general diner quality. Is the corned beef homemade? Is the hash crispy and flavorful? When I first tried Gold Stone, I came for the Mapo Tofu–my Szechuan corned-beef hash–and it was as satisfying as my standard, from Mary Chung.
When I returned to Gold Stone, I asked them for a specialty that I have been ordering more often than Mapo Tofu: Chili Oil Fish (pictured), which was rich with a thick slick of chili oil and perfectly cooked pieces of white fish (flounder?). It may become my new standard.
840 Allens Ave