Two-times James Beard Award finalist and peripatetic chef Peter Chang has theoretically put down roots at Q, the self-described home base of the growing family of restaurants he has sprinkled across the local landscape.
Bethesda-based Q, which stands for Qijian, means "flagship" in Chinese, and Chang is treating it accordingly. At 8,000 square feet it’s the biggest restaurant, to date, in his burgeoning empire — he has existing properties in Arlington, Va., and Rockville, Md. — and features a multitude of dishes ranging from hot pot to Szechuan double-cooked pork belly to cumin lamb chops..
The focal point of Q, which Chang is in the process of soft opening, is the Peking duck — a featured item prepped through a five-step procedure renowned for producing fowl that’s flavorful but never greasy.
About half of the menu is brand new, while the remainder includes familiar offerings from his neighboring eateries. Chang, known for his spicy Szechuan-style cooking, turns up the heat at Q with contributions such as his chili prawn dish; the seafood selection inhabits the “Ultimate Spicy Challenge” section of the menu and boasts four out of five peppers.
The eye-pleasing space compliments the ornate meal presentations. Keep an eye out for soaring ceilings, black tile back splashes, worn-in woods, bright jade green seating, and laser-cut wall accents. Up to 160 guests can be accommodated throughout the main dining room, private event space, and bar areas.
Status: Certified open (grand opening is scheduled for June 2), 4500 East West Highway, Bethesda, Md.; website.
