About the restaurant & décor: Renowned Szechuan chef Peter Chang, who has cooked for the Chinese embassy and traveled across the U.S. as a chef, is behind this Chinese restaurant featuring very sophisticated Szechuan and regional dishes. What makes this place equally as attractive is its modern décor tailored to suit high-end patrons: grays and browns framed by pillars and overhead latticework panels. And what does the "Q" stand for? It means Qijian, or "flagship," in Chinese.Likes: Elegant décor; topnotch Chinese fare; crispy pork belly.Dislikes: Somewhat slow service; limited nearby parking.Food & Drinks: Scouring the menu involves trying to curb one's appetite, for each section spotlights temptations, such as a whole roasted duck, chili prawns and seafood in stone pot. To tempt Westerners, Chang offers several options that blend East and West: beef with dill on a sizzling platter and sautéed jalapeño beef. Confused by it all? Consider the cumin duck bao (dumplings), crispy pork belly, dry-fried eggplant and kung pao chicken. Although most are spicy, these are not blazing hot, but do pique a thirst for cups of hot green tea. Vegetarians may choose from a short list of nonmeat items. And if you are a fan of dim sum, Q presents a weekend dim sum brunch menu that includes an array of steamed dumplings, sesame buns, assorted noodle selections and more. Wine and cocktail lists are limited, but there is a full bar and drinks can be made to order.
