Chang Chang

Preeminent Chinese chef Peter Chang’s first DC restaurant has moved away from its initial dual-concept model, which had separate menus for dining in and takeout. Now an extensive single menu combines Chang’s most famous hits (hello, bubble pancake) and recent additions from new chef de cuisine Daican Tang (try the chicken with pickled garlic scapes). Szechuan dishes, such as malaspiced crispy pork belly, are always a good bet, as is Peking duck, served half or whole. Acclaimed pastry chef Pichet Ong is behind the elegant desserts, like a layered matcha cake or passionfruit pie with black-pepper meringue.