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Chowhounder Road Trip to Richmond!

shortorder2 Feb 10, 2012 10:16 AM

Don't miss Tim Carman's article in the W.Post, Feb. 10, about CH darling Peter Chang's plans to stay in one place for a while, cook food, and start a Szechuan cooking empire.


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    Steve RE: shortorder2 Feb 10, 2012 12:14 PM

    The recent Saveur Magazine Top 100 (A mix of places, people, itmes, ingredients, from all over the world) lists Mama Zu in Richmond. Who knew?

    1. crackers RE: shortorder2 Feb 10, 2012 12:49 PM

      not just about Chef Chang - also about our own John B! Richmond is a long haul for me, but I am still haunted by my meals from his TemptAsian days (OMG - those fish rolls in chili oil!...) and hope he is still there this summer.

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        sidesjf RE: shortorder2 Feb 11, 2012 12:08 PM

        I just read a great recipe in Bon Apetite that was from the black sheep in Richmond.

        1. KWagle RE: shortorder2 Feb 11, 2012 11:14 PM

          I'm really excited about Chef Chang being in Richmond. I still can't believe I missed him when he was in Charlottesville a few years ago because SOMEONE didn't want to drive a mere 2.5 hours!

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            VaPaula RE: shortorder2 Feb 13, 2012 08:02 AM

            Thanks for posting this. I sent the link to a friend in Richmond and he wasted no time! He ate there over the weekend, and said it was amazing - really good food. He can't wait to go back.

            1 Reply
            1. re: VaPaula
              chuletas RE: VaPaula Feb 14, 2012 09:56 AM

              Went here last Saturday afternoon and there was already a decent crowd for a brand-new restaurant. Word gets around.

              The food certainly did not disappoint! Your main problem will be deciding what to order and then ordering too much - a friend and I got an appetizer, vegetable dish, and two mains, which was absurdly more than we could eat. Total (pre-tip) was $65 which is quite the value for the food.

              I didn't take notes, so my hazy, unpoetic recollection is:
              Appetizer: Wontons in spicy oil. Garlic, red chili oil, and Sichuan peppercorn. An addictive start.
              Vegetable dish: Basil/Garlic Eggplant - portion was large enough to be an entire meal; besides the eponymous vegetables there were some difficult to identify spices. Chinese 5-spice perhaps?
              Duck Hotpot - "Chef's Special" and definitely the highlight. Comes out simmering in a pot, with (full) Sichuan peppercorns, garlic, scallions, shallots.
              Garlic Pepper Fish and Tofu - it's not the name of the dish, but that sums it up - a layer of minced garlic, peppers, and spices on top of a layer of whitefish, with silk tofu underneath. The portion size was huge and could be a meal for two people.

              An extremely exciting find and I hope the restaurant continues it's good work!

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