"Myers + Chang is a longtime Asian-inspired restaurant concept in the South End from James Beard Award-winning chef Joanne Chang, who is also behind the beloved Flour Bakery chain in Boston. Though many of Myers + Chang's menu items are rooted in traditional Chinese dishes, she refers to the restaurant's food as "Asian-ish" for the playful way she pulls flavors from different countries and regions. The restaurant itself is a sit-down affair, nice but not stuffy."
"You'll want to drink the last of the sauce out of the bowl, and I can say from experience, no one will stop you. The pork and chive dumplings ($14) are a fan-favorite, but if you want to test your capacity for spice, try the edamame and wasabi dumplings ($13) paired with a black vinegar aioli. The red miso-glazed carrots ($12) combine the comfort food satisfaction of a warm root vegetable with the savory, salty, umami flavor of the miso."
Myers + Chang in the South End offers playful Asian-ish cuisine from James Beard Award-winning chef Joanne Chang, who also runs Flour Bakery. Many menu items have traditional Chinese roots but incorporate flavors from across Asia and beyond. The dining room is sit-down, comfortable without being formal. Standout dishes include wok-roasted lemongrass mussels; pork and chive dumplings and spicy edamame-and-wasabi dumplings; and red miso-glazed carrots that balance warmth and umami. The menu accommodates diverse diets with vegetarian, gluten-free, and shellfish-free choices. A popular dim sum brunch runs Thursday through Sunday and features exclusive items like a fried egg banh mi with soy-glazed bacon.
Read at Eater Boston
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