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P.F. Chang's
P.F. Chang's China Bistro opened its first location in 1993 in Scottsdale, Arizona, founded by Paul Fleming and chef Philip Chiang, whose surname (spelled "Chang" in the restaurant's name) came from his mother, Cecilia Chiang, a pioneering figure widely credited with introducing authentic regional Chinese cuisine to American diners decades earlier through her own San Francisco restaurant, the Mandarin. The chain positioned itself as a more upscale, sit-down alternative to fast-casual Chinese food, with a menu built around approachable, Americanized versions of Chinese dishes served in a stylized dining room featuring a large horse sculpture, a design element that became one of the chain's most recognized visual signatures. P.F. Chang's lettuce wraps became one of its most specifically popular menu items, a dish the chain has credited with meaningfully shaping broader American restaurant menus, as numerous competing chains across multiple cuisines added their own versions of the dish following its success. P.F. Chang's combination of its direct family lineage to a genuine pioneer of authentic Chinese cuisine in America and its role in popularizing upscale, sit-down Chinese-American dining nationally has made it one of the most commercially significant Chinese restaurant chains in the country.
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Nom Wah Tea Parlor
Nom Wah Tea Parlor opened in 1920 in Manhattan's Chinatown, making it the oldest continuously operating dim sum restaurant in the entire city, and it's held that same Doyers Street location — on one of the neighborhood's oldest and most crooked streets — for over a century. The restaurant was purchased in 2010 by Wilson Tang, a nephew of the previous longtime owner, who took over specifically to preserve the restaurant's traditional dim sum format — small plates ordered individually from a menu rather than the rolling cart system many other dim sum restaurants use — while gradually modernizing operations without changing the food itself. Nom Wah's egg rolls and shrimp dumplings have become specifically celebrated individual dishes, drawing both longtime Chinatown regulars and a newer generation of diners introduced to the restaurant through extensive food media and documentary coverage of Tang's ownership transition and preservation effort. Nom Wah Tea Parlor's combination of over a century of continuous operation on the same historic street and its deliberate, family-driven preservation of traditional individually ordered dim sum has made it one of the most historically significant Chinese restaurants in the entire country.
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