Myers + Chang
<p>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.</p>
AS FEATURED IN...
From Food & Wine , NOV 2010
...a sweet little pan-Asian restaurant where the menu is inspired by both his and my personal takes on Chinese food. Our Thanksgiving celebrations also...MORE>>
From Food & Wine , NOV 2009
Using supermarket staples, Boston chef Joanne Chang, co-owner of Myers + Chang restaurant and the owner of Flour Bakery...MORE>>
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)...MORE>>
From the 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 <strong>Flour</strong> 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
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