Rampaging around from city to city. Leaving an aura of mystery and intrigue in your wake. Breaking the hearts of loyal groupies.
Reminds us a lot of Chinese chefs.
Well, this one, anyway...
Introducing Peter Chang’s, your new temple of mouth-numbing Szechuan lamb and deep-fried duck by the nomadic Chinese rock star/chef of the same name, opening tomorrow in Sandy Springs.
So about that rock star thing. Chef Chang basically spent the last... forever shiftily wandering around from state to state, opening up restaurants along the way and managing to pick up a cultish legion of loyal Changheads in the process. But enough background noise.
It’s time to see what all the hype is about.
And you’ll start by walking into the loft-like monstrosity of a dining room and grabbing a spot at the bar for a primer of Coriander Fish Rolls and Black Ear Fungus with Wild Pepper (we’re assuming this is some type of aphrodisiac).
From there, you’ll decamp to one of the tables overlooking the river (which is pretty much all of them) and settle in for a long evening of Jianghu Duck, Szechuan Beef Belly and the seafood version of a clown car involving shrimp, scallops, fish slices and squid served out of a clay pot.
Oh, and the license is still on the way, so you’ll want to show up with your own bottle of red for the time being.
Bring something that pairs well with ear fungus.