Myers + Chang
Restaurateur Christopher Myers and his fiancée, chef Joanne Chang (of the beloved Flour bakery), serve distinctive interpretations of Chinese, Vietnamese and Thai dishes like mu la lat wraps (lemongrass pork meatballs, lettuce and Thai basil) and a pork stir-fry with yellow chives, crispy fried sweetbreads and bamboo shoots. All of the selections are priced under $20 making this hip South End diner an affordable find.
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From Food & Wine, Jan 2008
“Chef Joanne Chang (Flour Bakery + Café) serves distinctive interpretations of Chinese, Vietnamese and Thai dishes like mu la lat wraps (lemongrass pork meatballs, lettuce and Thai basil) and a pork stir-fry with yellow chives, crispy fried sweetbreads and bamboo shoots at this hip South End diner that opened in September 2007....” MORE>>
From the May 2008 Food & Wine Go List
Magenta-colored dragon decals adorn the windows of this dinerlike, funky new pan-Asian spot. Restaurateur Christopher Myers and his fiancée, chef Joanne Chang (of the beloved Flour bakery), highlight a handful of Asian nationalities in choices all priced below $20—like Chinese scallion pancakes and Vietnamese sandwiches.
We loved: Pork and garlic-chive stir-fry with fried sweetbreads.
Last updated May 2008 lastArticle = 1/2008 and lastAward =
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