About Peter Chang
|Good for Groups||Date-Night-Worthy||Vegetarian-Friendly|
In the food world, Peter Chang has become the equivalent of Waldo, with devotees of the chef’s sometimes magical cooking wondering, on any given night, which of his seven restaurant kitchens (from Richmond to Rockville) he’s commanding. Here’s one way to tell: Order the scallion bubble pancakes, which on a recent night at his Arlington outpost were every bit the showstopper they had been in his pre-expansion heyday—big and round and puffy as lanterns, without even a trace of grease. One misstep aside (an unremarkable duck special), the meal hummed along at that high level. There were stellar renditions of Chang’s greatest hits—crispy cilantro fish rolls with fingers of lightly fried, cumin-dusted flounder plus a perfect mapo tofu that, even as the fiery pool of chili oil made our heart race, couldn’t stop us from eating.
Also good: Grandma’s Noodles; dry-fried eggplant; wood-ear mushrooms with Thai chili sauce; hot and numbing flounder in clay pot with tofu.