SCOTTSDALE, Ariz.--(BUSINESS WIRE)--#farmtowok--P.F.
Chang’s is opening a new restaurant in Mobile, Alabama at The
Shoppes at Bel Air, February 13 at 5 p.m. The 6,018-square-foot,
165-seat upscale Asian bistro is located at 3250 Bel Air Mall, next to
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Dillard’s, and includes a 22-seat outdoor patio. Culinary partner, James
Knowles, and operating partner, Phu Vuong, will run the restaurant.
P.F. Chang’s Mobile menu
includes guest favorites like Chang’s Lettuce Wraps, Cecilia’s Dumplings
and Mongolian Beef as well as Oolong Sea Bass and Walnut Shrimp with
Melon, plus lighter lunch pairings, street fare, and hand-rolled sushi
and dim sum menus. Guests will also have access to P.F. Chang’s complete
wine, beer and specialty cocktail offerings.
“Mobile is a dynamic, growing city and The Shoppes at Bel Air are a
beautiful property,” said Vuong. “We’re excited to open our doors here,
share our new menu and Farm
to WokTM scratch-cooking food philosophy, and meet our
new guests.” Farm to Wok™ has been P.F. Chang’s food philosophy since
inception; every restaurant cooks from scratch using clean, wholesome
ingredients, purposeful recipes and the power of the fiery wok.
P.F. Chang’s dishes are wok-cooked to order and served with 100%
U.S. Grown Rice. Dim sum is hand-rolled every morning and sushi is
hand-rolled and made to order.
A few menu highlights include:
Mongolian Beef: Sweet soy
glaze, flank steak, garlic, snipped green onions
P.F. Chang’s requires a specific size of green onion. A
third-generation family farm based in California was up for the
challenge and has been a partner for over 10 years.
Shrimp Tempura Roll: Crisped
Tempura Shrimp, kani kama, cucumber, avocado, umami sauce.
Lobster Avocado Roll: Wild-caught
lobster, curry aioli, avocado
Chang’s Spicy Chicken: A P.F.
Chang’s classic with sweet-Spicy chili glaze and chopped green onion.
Chang’s Lettuce Wraps: A secret
Chiang family recipe and signature dish.
Garden to Glass Specialty Cocktails:
The bar is open daily and happy hour is Monday through Friday from 3 - 6
p.m. Highlights include:
Organic Agave Margarita: Casa
Noble Crystal Tequila and organic agave nectar shaken with fresh lime
juice.
Moscow Mule: P.F. Chang’s makes
their own ginger beer using freshly juiced ginger root, which makes
this mule that much more refreshing.
Honey Thyme G&T: A modern take
on a classic that uses naturally sweet honey water made from pure,
all-natural Orange Blossom Honey.
The Mobile restaurant also features a new, hand-painted, custom mural
featuring cherry blossoms, representing the beauty of life and the very
heart of southern hospitality. P.F. Chang’s traditional stone horse will
stand guard at the entryway; just as the terracotta warriors and horses
protected the emperor’s tomb.
P.F. Chang’s
Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the
first multi-unit restaurant concept in the U.S. to honor and celebrate
the 2,000-year-old tradition of wok cooking as the center of the guest
experience. Since inception, P.F. Chang’s chefs have been hand-rolling
dim sum, hand chopping and slicing all vegetables and meats, scratch
cooking every sauce and wok-cooking each dish, every day in every
restaurant. P.F. Chang’s new Farm to WokTM menu highlights
its wholesome, scratch-cooking approach and introduces new dishes and
drinks for lunch, happy hour and dinner. Today, P.F. Chang’s has 216
U.S. restaurants, including three airport locations, plus 66
international locations in 19 countries across the globe. For more P.F.
Chang’s news, promotions and store openings, or to make reservations,
visit pfchangs.com