Snappy is a favorite restaurant of ours - we visit regularly. David, the manager, is always curteous and friendly and caring. The waitstaff - after they've been there a while - are excellent at keeping your drinks topped up and your rice bowl full and fulfilling all of our strange food requests. And they never ever get snobbish when one dines on appetizers only, month after month after month! Nor do they ever blink at requests for dietary needs.
The food is always delicious ... and trustworthy! We know that the chicken meat will always be all-white, fresh, high quality, and cooked fully. The dishes will never contain "mystery" items, will never be coated in "gravies" or "sauces" like at strip-mall restaurants. They will never stoop to deep-frying something as a last resort ... the only things fried are a very few items that Americans have grown to love (general tso's, eggplant, fried wontons).
The green onion pancake is perfection - light, crispy, flakey, many-layered, a bit greasy, and oh so delicately onioned. (In delivery/takeout, the pancake suffers from sweating in it's own box. Baking in the oven on foil seems to crisp it back up, but at the restaurant is best) The jao-zi are light and steamed for just the right amount of time, and have evolved over the years from a very highly spiced or sweet filling (with no warning as to which it would be) to a filling that is balanced, and allows the wonderful dipping sauces to complement it instead of being overwhelmed. The pot stickers have seemed too large lately, we've become fans of the smaller steamed dumplings, but once in a while it's nice to have them again. These two both travel well for takeout. The won ton soup is always delicious, sometimes we have seconds! The soup presents itself with a lovely chicken broth with a great taste - instead of relying on added salt or other "tricks" for taste. Take-out wonton soup is not as good - seems to get all the settled bits from the pot. Though one of our friends likes that even better! The barbecued pork suffers from overcooking sometimes, and they have taken to making it on fewer days of the week - so sometimes the meat is obviously "tired" already and should never have been served. The quality of the cut of pork seems to vary, also ... best results have been Wednesday early evenings.
The vegetable and meat dishes travel well, always use fresh, clean, healthy ingredients (no bruised or damaged goods), and the portions are generous. Our favorites are the asparagus in black bean sauce, the dried sauteed string beans, the tofu dishes, the mongolian chicken, kungpao chicken, and on and on.