P.F. Chang's — Restaurant in Boston

If there's ever been a reason to venture into the world of fusion cuisine, Scott’s bartending and waiting service at P.F. Chang’s is it. From the moment you step through the doors, it becomes abundantly clear that this isn't just dinner; it's a masterclass in hospitality, presented by the inimitable Scott.

First, the ambiance. Scott, like a maestro conducting an orchestra, navigates the floor with the elegance of a ballet dancer and the precision of a Swiss watch. Each table he approaches lights up under his infectious charisma. With a smile that sparkles brighter than the crystal stemware, he ensures that every guest feels like the only person in the room.

Now, the cocktails—a vivid tableau of mixology magic. Scott doesn’t just mix drinks; he conjures them. The ‘Dr. Pepper’ is a spectacle of its own, complete with actual flames that dance under his skilled hands, casting a warm glow that rivals the setting sun. Not to be outdone, his ‘Dr. Pepper’—a dessert-disguised-as-cocktail concoction—is an opulent layering of rich flavors, exotic flavors, and a hint of secret flavors only Scott knows.

His knowledge of the menu is encyclopedic. Ask him about the Dynamite Shrimp, and he'll recount the history of the dish as though he's travelled through time, gleaning secrets from ancient chefs along the Silk Road. His recommendations are not just suggestions; they are curated experiences designed to tantalize and surprise. His flair for pairing the bold flavors of P.F. Chang’s dishes with the perfect drink can only be described as culinary wizardry.

But what truly sets Scott apart is his ability to anticipate needs you didn't even know you had. Before a glass reaches its last sip, he’s there with a refill. As if he reads minds, he arrives with extra napkins just as you ponder the potential mess of a Lettuce Wrap. It’s this attentiveness that elevates a meal into a spectacle of delight.

In conclusion, dining at P.F. Chang’s under Scott’s watch is a gala of gastronomy and charm. His performance is not just in serving food and drinks but in crafting memorable evenings that guests cherish long after the last fortune cookie has cracked open. If P.F. Chang’s is a stage, then Scott is its...

My partner and I love P.F. Chang's and as long as we've lived in Boston, we've frequented this location. We order the same two dishes every single time. Tonight we were pretty disappointed with our service: when I ordered the spicy chicken with extra chicken, our server, Steven, cut me off without looking at me to say that he would have to charge me for an entire second dish to get extra chicken. Obviously this took me by surprise, and when I tried to say, “Oh, wow, what a price increase, I order the same thing every time and it’s never been that expensive before,” he again cut me off to bluntly say that the policy changed a few weeks ago because it wasn’t cost effective for the restaurant, finishing his statement with, “I mean, no disrespect. It just wasn’t good for business.” Thinking this was a strange and tense way to interact with a table, we searched recent reviews on Google and came across one forewarning guests about a tall server with white hair that really messed up their order, which we could only assume was about him. And of course, when my partner’s food came, her chicken Pad Thai was missing the chicken and had a lime wedge that was dry and hard and covered in pith. He didn’t ask how the food was, only blipped by to say, “Since you’re not yelling at me or for me, I’ll get out of my own way.” …whatever that was supposed to mean. We decided to just eat quickly so we could pay the tab and leave. When he dropped the check, I asked if he could take down my information to add points to my rewards account and he told me I could write down my own information on the receipt after the tab was paid, and robotically added that points would be reflected at 10 am the next day before literally dashing off to be anywhere but at our table.

I’ve been a server in Boston for 5 years, and am currently still a server in Boston on Newbury Street. I was really disappointed by how this service made us feel like we were a burden and that he’d rather have been ANYWHERE but P.F. Chang’s tonight. I really hope management has a conversation with him about appropriate ways to interact with a table since it seems like this is not the first review written about his customer...

After my friend hyped up PF Chang's for weeks, our group finally decided to go before a show at the TD Garden. While they seemed to think it was pretty good, I had the opposite experience. This review will be for my food only.

Items ordered: Five spice spare ribs. Steamed pork dumplings. Mongolian beef with a side of their "signature" lo mein.

Pros: The apps were honestly pretty tasty and easily the best part of the meal. The ribs were tender and had good flavor, and the steamed dumplings had a really good texture. Unfortunately, that's about the best I can say about my food. The Waitstaff was quick, friendly and accommodating

Cons: The Mongolian beef was one of the most disappointing Chinese meals I've ever had. It came out lukewarm. The beef was tough and the sauce was salty. The only other ingredient mixed with the beef was...green onion? No other veggies. The portion size was lacking. I didn't even bother finishing. The Lo Mein was even worse, somehow. First, it was $4 extra for a tiny bowl of lo mein noodles with nothing else in it other than noodles. They came out cold. The sauce was again, salty. But somehow, even with sauce the noodles were dry? Somehow? This was the only thing I finished because I needed to eat before I went to the Garden. The prices are absolutely exorbitant! $25 for the Mongolian beef, $16 for the ribs, $13.50 for the dumplings, $4 for a tiny flavorless portion of noodles. Absolutely not worth the price tag.

Overall: PF Chang's is a chain restaurant with glorified, overpriced, Mall Chinese food. Honestly, you'd probably get better Chinese food at the Mall and for less money. It was pretty apparent to me that the food wasn't made-to-order. It was definitely made in large batches and scooped onto your plate or into a pan to heat up before it inevitably sits cooling on the counter waiting to be brought to you, especially the lo mein. Do yourself a favor, and if you want Chinese, go and visit one of the many tiny, family owned Chinese restaurants in Chinatown, they deserve your hard earned money way more. I would...