I don't think I have ever seen foodie hysteria reach the fevered pitch that the Sichuan chef Peter Chang has provoked. His story is well-known. He came to the United States from China to be chef at his government's Washington, D.C., embassy in 2000. Then he hip-hopped around the South, never staying more than a few months at a restaurant. He landed at Tasty China in Marietta in 2006, turning a strip mall joint into a mecca. He left. He came back. His wake is littered with love letters, including one by Calvin Trillin of the New Yorker. If ever there was a case of critics humping a chef, this is it. Now the beloved is at a new place, Peter Chang's, opened by Tasty China's owners. He claims he's staying. And money grows on trees. I suggest you hurry there before the inevitable occurs.
Price: $$ ($10-$20)