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The Basics: Myers + Chang restaurant information

Myers + Chang

1145 Washington St.
Boston, MA 02118
617-542-5200

Myers + Chang restaurant information
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Myers + Chang, a funky, pan Asian diner in the South End, is the joint effort of baker and pastry chef extraordinaire Joanne Chang and restaurateur Christopher Myers. The Washington Street eatery serves a menu of loosely interpreted Chinese, Taiwanese, Thai and Vietnamese specialties. Using fresh, beautiful, local-when-possible ingredients and lighter sauces, Chang and her team offer both fun and innovative takes on classic dishes and new dishes that stay true to the flavors of the region.

The frequently-packed dining room, where the floor-to-ceiling windows are adorned with bright red dragon decals, draws crowds for dinner, weekday lunch and a dim sum brunch on the weekend. Seats on the small patio get snapped up quickly once it's warm enough as do the seats at the counter overlooking the kitchen.

News and Events at Myers + Chang restaurant

Create: Six Artists, Six Chefs
Food and art collide in a way that only Louis DiBiccari could orchestrate at Create: Six Artists, Six Chefs on ...

Grilling How To with Karen Akunowicz
Chef Karen Akunowicz invites Myers + Chang fans to get up in her grill at the restaurant’s summer cooking class ...

Myers + Chang Sake Special
Up your Thursday night sake intake at Myers + Chang.

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razor clams

by Chef Karen Akunowicz

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Grilled razor clams with scallion-shrimp butter, watercress and grapefruit
 
 
Dictionary
 
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Oyster sauce
1. noun A dark colored, all-purpose Chinese sauce made from oysters, water, salt, soy sauce and cornstarch.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Udon
1. noun A thick Japanese noodle.
Vermicelli
1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.