Myers + Chang

Myers + Chang at 1145 Washington Street in Boston's South End is a vibrant pan-Asian restaurant from restaurateur Christopher Myers and chef Joanne Chang, the pastry powerhouse behind the Flour Bakery chain. Opened in 2007, the restaurant blends Chinese, Thai, Taiwanese, and Vietnamese influences into a shared-plates format that is both accessible and genuinely creative. The dining room is bright and casual, with a communal energy, decorative tile work, and music that make it feel more like a neighborhood gathering place than a destination restaurant. The soup dumplings are housemade and considered among the best in Boston; the dan dan noodles carry the proper Sichuan heat and numbing spice; and the scallion pancakes, crisp and layered, are a reliable first order. The kitchen handles late-night service on Fridays and Saturdays, making Myers + Chang one of the few serious dining options available after 10pm in the South End. Joanne Chang's pastry background means desserts receive unusual attention — the soft-serve and custard preparations are standouts. The cocktail menu is seasonal and inventive, with Asian spirits and aromatics incorporated into drinks that hold their own alongside the food. The weekend brunch menu features Chinese-American egg dishes and congee that draw long lines without reservations. Myers + Chang has become a South End institution that serves the neighborhood's diverse population as naturally as it attracts visitors from across Greater Boston.