P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."
P.F. Chang's China Bistro Mai Tai
1 1/2 ounces Bacardi light rum
3/4 ounce triple sec
3/4 ounce orgeat syrup
3 ounces orange juice
3 ounces pineapple juice
splash Bacardi 151 rum
splash dark rum
Drink: Fill a 16-ounce glass with ice. Add light rum, triple sec, orgeat, orange juice, and pineapple juice, then give the drink a quick stir. Splash the 151 and dark rum on top. Do not stir.
To Garnish: Make a small cut in the pineapple wedge, then stick a toothpick into the pineapple wedge on the opposite edge. Pierce a maraschino cherry onto the toothpick. Slip cut slice made into the pineapple slice onto the rim of the glass. Add a straw and serve.