To-Go Takes is Resy’s regular feature wherein we quiz the folks behind some of our favorite restaurants about all things related to takeout.
In this edition, we speak to Joanne Chang, a James Beard Award-winning chef and the mind behind Myers + Chang, South End’s original cutting-edge Asian diner, currently open for pickup and delivery. Below, she shares some of her favorite takeout tips, tricks, and regular stops.
Restaurant: Myers + Chang
Name + Title: Joanne Chang, Co-Owner
Chang: The soy-glazed salmon with cool cucumber salad — I get it at least twice a week!
— Tora Japanese Restaurant: The sake ikura don.
— Coppa: The margherita pizza and rigatoni and celery Caesar.
— Ostra: The snow pea salad and grilled branzino.
The French onion soup from Mistral and the Szechuan fish from Gourmet China House.
Cafe Sushi’s chirashi and salmon hand roll. I have walked miles for these!
Christopher [Myers, her husband and Myers + Chang’s co-owner] and I will go to Ostra and sit in the lounge and share some sparkling rosé and oysters, caviar, hamachi tartare, grilled octopus, paella, and every dessert on the menu.
To overfill my calendar with too many dinner dates where we get dressed up and share drinks and food and laughs, and come home too late, and fall asleep full of drinks and food and laughs and love.
Myers + Chang is open for pickup and delivery seven days a week for dinner (4-9 p.m.) and weekend brunch (11 a.m. to 3 p.m.). Call (617) 542-5200 to place your order, or get pickup right on Resy.
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