P.F. Chang
By Arthur Schwartz
8 February 2024
Miso Glazed Salmon
I am about a year late with this review (the restaurant opened in November 2022 on the corner of 13th Street and University) but when we finally tried it we fell in love (we even went there for New Year’s Eve). The restaurant spans a 7,000 square foot space, over three floors, but the service is very personal. The setting features a mezzanine seating area, a downstairs bar with large windows that open for an indoor-outdoor feel, and a dedicated takeout area.
Based in Arizona, with over 300 locations around the world (including China), P.F. Chang’s was founded in the mid-90s by Paul Fleming and Philip Chiang — the son of the late Cecilia Chiang, an ambassador of regional Chinese food to America, having opened the Mandarin in San Francisco in the early 1960s.
The menu is Pan Asian, with both Japanese and Chinese food. The menu features P.F. Chang’s most popular, made-from-scratch dishes like Chang’s Spicy Chicken, Mongolian Beef and Chang’s Lettuce Wraps, as well as Wagyu Steak. Wok cooking is a distinct part of P.F. Chang’s food preparation which elevates its menu by adding layers of flavor to signature items.
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