BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Myers + Chang restaurant information

Myers + Chang

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

Myers + Chang restaurant information
Share Myers + Chang share on LinkedIn share on Twitter share on Facebook

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

The Dining Docket
May 21st - May 27th
How do you make a full week of work more tolerable when you are this close ...

Summer Salad School at Myers + Chang
Learn to make sexy summer salads Myers + Chang-style at the upcoming installments of the restaurant’s popular cooking class ...

Safe and Sound and Well-Fed
On Wednesday, May 9th, Rosie’s Place holds their annual Safe and Sound Spring Gala.

Joanne Chang

Chef at Myers + Chang

Chef Joanne Chang at Myers + Chang

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking.

She started as garde-manger cook at Boston's renowned Biba restaurant, worked for a year assisting the owner/head-baker of Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge. Chang moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro.

Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000. In 2000, she opened Flour, a bakery and café, in Boston's South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads.

In 2007 she opened a second branch of Flour in the Fort Point Channel area. She and her husband Christopher Myers opened Myers + Chang in the South End neighborhood in the fall of 2007. In June of 2010 she opened a third branch of Flour in Central Square in Cambridge.

An avid runner, she has competed in every Boston Marathon from 1991 - 2006. She is the author of Flour, Spectacular Recipes from Boston's Flour Bakery+Cafe.

  • food
  • chef
  • info
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
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.
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.