P.F. Chang’s Woks Into Farmington
Since opening Aug. 19 in Station Park, the Farmington P.F. Chang’s has been VERY busy, sometimes with one- to two-hour wait on weekends, says Kristie Bramer, the restaurant’s Operating Partner.
On Sept. 18, 11:30 a.m., Chew and Chat is hosting a lunch at the restaurant, with a prize drawing for a $25 restaurant gift card. To reserve a spot, contact me at Val@chewandchat.com, or on my FB invitation, P.F. Chang’s Chew and Chat Lunch. We will all order from the menu and pay our own tab and tip.
Founded in 1993 by Philip Chiang and Paul Fleming, the popular Asian restaurant chain has over 300 national and international locations.
It’s known for its fresh, from-scratch food. All the dim sum — spring rolls, wontons, etc. are hand-rolled.
“We make everything from scratch every single day,” said Bramer. “I take a lot of pride in that, because I worked in other restaurants where things would go in the microwave.”
The Chicken Lettuce Wraps are one of P.F. Chang’s signature items. “We sell millions a year,” Bramer said.
As part of its daily specials, Endless Lettuce Wraps are $10 on Wednesdays. And lucky for us, the Chew and Chat lunch is this Wednesday, Sept. 18. Take full advantage, folks.
Mongolian Beef is the company’s top-selling entree — flank steak bathed in sweet soy glaze, garlic, and snipped green onion. It happens that “Mongolian Mondays” currently features Mongolian Beef for $10.
The top-selling chicken dish is Chang’s Spicy Chicken, with a sweet-spicy chili sauce and green onion. It’s currently the $10 Thursday special.
Bramer’s personal favorite is Thai Harvest Curry, with a spicy red curry-coconut broth, butternut squash, five-spice tofu, rustic vegetables, Asian mushrooms, and fresno peppers. She deems it one of those overlooked menu items that people would probably love once they tried it. It was rarely ordered at the P.F. Chang’s where she used to work in upstate New York. “But I hope people here will give it a chance. It’s very warming, so as as the weather gets colder, it should be a go-to item.”
Bramer has ten years’ experience in the restaurant industry, eight of those with P.F. Chang’s. She started out as a hostess and and took opportunities to advance as they came along.
“I love what I do,” she said. “I wouldn’t like working an office job.”
She had never been to Utah when she was offered the position of Operating Officer at the Farmington location. Undaunted, she loaded up her belongings and drove cross-country from New York.
As soon as she saw the location next to Station Park’s fountain plaza, “I knew we would be really busy here. It’s so beautiful and the mall has done an incredible job with all the events they have here.”
Bramer has been busy training staff, since she and only one other person — executive chef Ryan McCrory — were the only transfers from other P.F. Chang’s, she said.
McCrory was most recently executive chef at the Orem location. At the restaurant’s ribbon cutting, McCrory mentioned two recently added menu items — Dynamite Shrimp Lettuce Wraps and Asian Mac’n’ Cheese.