Opening just in time for the start of Lunar New Year, P.F. Chang’s will be toasting the Year of the Rabbit with seasonal ornaments including festive black and gold lanterns and unique in-restaurant experiences, according to a company press release.
“P.F. Chang’s provides a premier destination for guests to celebrate with family and friends on any occasion, but we’re especially excited that this opening falls during Lunar New Year, which brings extra festivities,” said Genaro Perez, senior vice president of marketing at P.F. Chang’s. “Whether they are dining at our table or placing an order to enjoy at home, we’re committed to offering unforgettable moments for our guests nationwide and have seen incredible reception in Texas. Fort Worth is an important location in our growth strategy, and we look forward to sharing our unique perspective on elevated Asian cuisine at our new P.F. Chang’s Alliance location.”
Culinary offerings include Chang’s spicy chicken, Mongolian beef and Chang’s lettuce wraps. Limited-time-only seasonal menu items are also available, including Chang’s spicy chicken noodle soup, wagyu steak and Cantonese-style lobster.
The Lunar New Year specialty cocktail, Down the Rabbit Hole, is also available for a limited time now through April 18, according to a company press release. Guests ordering this featured cocktail are treated to an augmented reality experience that brings the Year of the Rabbit to life by scanning the QR code on a special drink coaster.
P.F. Chang’s Alliance marks the company’s eighth bistro location in Dallas-Fort Worth and opens 25 years after its first bistro, P.F. Chang’s Dallas, debuted, according to a company press release. The original building permit was filed in 2021, and construction was slated to end in early 2022, according to previous Community Impact reporting.
The new 6,393-square-foot restaurant will operate from 4 to 10 p.m. Sunday through Thursday and 4 to 11 p.m. Friday through Saturday.
P.F. Chang’s is an Asian restaurant concept created in 1993 by Philip Chiang and Paul Fleming to honor the 2,000-year-old tradition of wok cooking. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand-chopping and hand-slicing all vegetables and meats, scratch-cooking every sauce, and wok-cooking each dish every day in every restaurant, according to its website.
There are more than 300 P.F. Chang’s restaurants worldwide.
