Chang Chang

Chef Peter Chang and his daughter Lydia Chang debuted an upscale, contemporary Chinese restaurant in the Dupont Circle, and it’s attracting critical praise for a menu that is experimental and ever-changing. A fixture item is the Duck Four Ways, featuring a bird that is marinated, blanched, air-dried, and tea-smoked. Each duck takes two-days to prepare, so only a limited number are available daily (and they usually sell out). In addition to dinner service, there’s a lunch special on weekdays that includes a bento box-style meal with rotating sides paired with a choice of entree. On weekends, the restaurant offers brunch with a spread that marries dim sum favorites with brunch cocktails.
How to book: Via Tock

Always a popular pick for Christmas Day, Chang Chang is offering a Chinese feast for the upcoming holiday. The dinner menu is crafted by chefs Simon Lam and Pichet Ong and includes dishes like pan-fried dumplings, mapo tofu, eggplant with spicy garlic sauce, bamboo fish, and sweet and sour spare ribs. Plus, the venue offers carryout service so you can eat spicy noodles without peeling yourself away from a Christmas movie marathon.
How to book: Via Tock