The 50 Very Best Resturant                                                                                                  These are restaurants that won us over on our first visit and earned our enduring loyalty as we returned to them again and again...the quality of their food, the warmth of their service, and our pledge of allegiance. We would go to them, happily and hungrily..                                                                                                                                                                       August , August, 2005   

August 21, 2005 Mercury News                    By Sheila Himmel

                                                                                     Sichuan was the hot Chinese cuisine in the '70s, when Bay Area diners started adventuring beyond lemon chicken. But in dishes like orange-peel beef, people got to know the landlocked Sichuan province more for the color of its chiles than for the character of its 23 flavors.---Now, Milpitas' 86-seat South Legend Sichuan Restaurant brings patrons the full palette, not just the hot, in memorable dishes like ma po tofu, shredded smoked duck with ginger, and braised beef.

http://www.mercextra.com/pn/modules.php?op=modload&name=Reviews&file=index&req=showcontent&id=25

June 21, 2005  San Francisco Examiner: Eats          By Patricia Unterman 

Going SouthLegend serves tasty, authentic Sichuan dishes ----
A young couple from Chengdu, China, have given the Bay Area a gift, our first authentic — and great — Sichuan restaurant, South Legend Sichuan Restaurant. I had Sichuan meals at other restaurants where one red hot chili sauce tasted like another. At South Legend Restaurant, each was poetic, mysterious and thrilling.       

http://www.sfexaminer.com/articles/2005/06/22/eats/20050622_ea01_sichuan.txt

April 27, 2005                           Metroactive  Dining                       

Legend of Szechuan: South Legend is one of the few Bay Area restaurants with an all-Szechuan menu. ---The menu offers an encyclopedic list of Szechuan dishes that would take several visits to dent. The owners and chef are from Chengdu, the capital of Szechuan cooking, so they know their stuff. In China, Szechuan food is revered for its complexity and diverse flavors and ingredients. While primarily known for its prodigious use of chile peppers and Szechuan peppercorns, Szechuan food is also prized for its complex tastes and contrasting textures. Although Szechuan dishes are common on Chinese food menus in the United States, all-Szechuan restaurants are a rarity in the Bay Area.

http://www.metroactive.com/papers/metro/04.27.05/dining-0517.html