First of all, this P.F. Chang's has never impressed those that know good Chinese cooking. This particular restaurant needs to find new chefs. The food is over-spiced, salty (not good for your b.pressure), and caters more to those use to non-authentic Asian cuisine. I do like their novel way of greeting you by bringing the bottles of vinegar, soy sauce, hot sauce and the waiter personally mixes these with the Chinese mustard to your liking. Nice gimmick. Their dishes have beautiful presentation; but taste is sacrificed at the hands of an unqualified, perhaps overzealous chef. We ate at a P.F. Changs (with much reluctance after our experience in Bellevue, WA) in Santa Clara, CAlifornia; and I must say, they knocked our socks off. Not only was the service impeccable, but the food was pleasing to the palate. Their chicken moo shu was average, but the sweet and sour pork was mouthwatering and their candied walnuts and prawns were out of this world! Plus, this prawn dish included bits of honeydew melon. That fruit enhanced the overall flavor and married well with the sweet mayonaise sauce. We often order this walnut prawn dish in other Chinese restaurants, but this P.F. Chang's in California wins the prize.
Pros: Portions, Atmosphere, Decor
Cons: Bellevue restaurant vs. California's
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