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How many diners know that the giant, eleven-foot-tall stone horses flanking the entrances of many P.F. Chang's symbolize the original Forbidden City in China, which was built for China's first emperor Qin Shi Huangdi? Or that the restaurant's founder, Philip Chiang, is still this successful chain's consultant, and author of its current menu? People probably don't care, so long as they can find Caramel Mango Chicken or Philip's Better Lemon Chicken, two of many entrees available only at Chiang's chain. Chiang—born in Shanghai and son of the founder of the first Chinese restaurant in the United States to serve Chinese food from regions other than Canton—has upped the Chinese ante by offering every dish on his menu prepared to order. Like extra cashews in your Cashew and Almond Chicken, or want an order of Kung Pao without any chili peppers? That's a problem if you're dining at most other chain Chinese restaurants, but not here. Find P.F. Chang's in Dallas / Fort Worth on Voice Places.
There was a time in Houston when the best tables were awarded to the wealthy and prominent and the rest of us had to wait. In those days, great service meant sucking up to socialites and fluffing napkins, not providing information about the menu and the wine list. Da Marco is the upscale Italian restaurant that changed all that. Da Marco was a radical departure from the style of Gulf Coast Italian restaurants that long ruled Houston. Instead of following the familiar formula of opulent decor, overly rich sauces and obsequious waiters, chef Marco Wiles took his inspiration from a new generation of cutting-edge Italian restaurants like Mario Batali's Babbo in Greenwich Village. When rich Houston patrons accustomed to getting their own way demanded that chef Wiles make them ham sandwiches instead of eating the food he worked so hard to create, Wiles told them to "go eat at Tony's."
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