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FOOD + COMMUNITY + COLLABORATION

 

THANK YOU TO THE JAMES BEARD FOUNDATION FOR NAMING US 2024 SEMIFINALIST: BEST CHEF NORTHEAST. 2023 SEMIFINALIST: OUTSTANDING RESTAURANT.

THANK YOU BOSTON MAGAZINE FOR NAMING CHEF TRACY CHANG BEST OF BOSTON 2023: BEST CHEF WITH A MISSION

PAGU CLASSES

New year, new skills! Join us for hands on cooking classes for all abilities. Classes through March and April are now available! Sushi and handrolls, Hand-pulled biang biang noodles, and Tapas! Learn the secrets of sushi rice, delicious marinades and sauces, and how to torch fish like a pro. You can also learn the science behind hand-pulled biang biang noodles, and jump behind the stove at PAGU to pull and cook them! We’ll also show you how to easily cook and host a tapas party!

PARTIES! HOLIDAYS, WEDDINGS, AND MORE!

We are always here to celebrate YOU! Weddings, corporate lunches and dinners, networking and recruiting, drop-off and full service catering and more! Book your event with us: events@gopagu.com.

SUCKLING PIG DINNERS

We have our suckling pig available every night, de-boned. If you are interested in hosting a WHOLE suckling pig dinner with us, or having it for takeout or catering, get in touch: events@gopagu.com

EASTER BRUNCH

On March 31st, Pagu will be open for brunch! Join us for this limited offering with Pagu brunch classics such as matcha pancakes, cheesy wafflato and chicken katsu, or bacon egg baos. Make your reservation today!

GROUP DINING

We would love to host your group, however small or large. We have private and semi-private dining room spaces, indoors and outdoors on the patio. Our restaurant is available for partial and full buyouts day and night. Please get in touch: events@gopagu.com OR send us an inquiry here.

ROUNDTABLE DINNER SERIES

Stay tuned for our next Roundtable event! Check out our past events here. Follow us @roundtable.together.

GIFT CARDS
See link here to purchase an online gift card!

SPAIN
Join us in Spain this September! Chef Tracy Chang is teaming up with good friend and San Sebastian’s leading guide, Gabriella Ranelli of Tenedor Tours. Enjoy pintxos hopping at the city’s best kept secrets, foraging with Basque Culinary Center pros, cooking classes, clandestine dinners, guided tours of cultural landmarks like Chillida Sculpture Park, and more! Sign up here!

DINNER HOURS
We are OPEN 7 days a week for dinner from 5pm - 10pm (last reservation 9pm). Make your reservations here.

MENUS
Food here, beverages here, celebrating Spanish and Japanese style tapas, natural wines from many of our female winemakers, sakes, sherry, and more.

TAKEOUT Order takeout 7 days a week, 5pm-8pm for pickup here or delivery via Caviar and Doordash here.

REHEAT INSTRUCTIONS
Ordered one of our kits or wondering how to reheat an item? You can view all of the instructions here.

PAGU MARKET
We have meal kits, cocktails, wine, olive oil, provisions and more in our PAGU market, available for pickup 7 days a week. Please order before 7pm for next day pickup.

 
photograph by Tracy Chang

photograph by Tracy Chang

Photograph by Tracy Chang. On the far right is our former PAGU, Andrew Crispin!

PROJECT RESTORE US

Project Restore Us is an initiative our chef/owner Tracy Chang started with friends Dr. Marena Lin, Lily Huang of Mass Jobs with Justice and Chef Irene Li of Mei Mei Boston. 1 in 4 families in Greater Boston are food insecure. With UFCW Local 1445, La Comunidad, Inc., Cambridge Community Foundation, Cambridge Mutual Aid, Asian American Resource Workshop, Chinese Progressive Association, VietAid, Boston Children’s Pediatrics, Friends of the Children Boston, Project RIGHT and Solidarity Supply Distro, we have provided 8000+ essential worker families in Somerville, Everett, Chelsea, East Boston, Chinatown, Jamaica Plain, Dorchester, Quincy, Malden and Revere with 800,000+ lbs. (400+ tons!) of groceries, tailored to family size, dietary restrictions and culture. Want to get involved? Volunteer here. Donate here!

OFF THEIR PLATE , WORLD CENTRAL KITCHEN

In 2020, our chef Tracy Chang launched with Harvard Medical student Natalie Guo and 200+ volunteers nationwide, Off TheirPlate, an initiative to feed food insecure frontline workers in community health centers and hospitals. Chef Tracy built the restaurant partnership framework as a scalable model to be utilized across the country. She authored health and safety SOPs with the help of friends in hospitality, healthcare and safety, shared nationwide with World Central Kitchen, James Beard Foundation, Aspen Institute, and more. Our work with both OTP and PRU has garnered international recognition from The Basque Culinary World Prize, naming us top 10 finalists, alongside winner Chef Jose Andres and Star Chefs 2020 Rising Stars: Game Changer. Thank you for your continued support. For any questions or feedback, please email team@gopagu.com.

Thank you Boston Globe for featuring our mutual aid work.

 
photograph by Tracy Chang

photograph by Tracy Chang

"What makes these visual acrobatics so delightful is that they're not just stunts. The food tastes very good. It is smartly composed. And it is original...They are true to the person who made them. In a world on remix, where information and influence are transmitted in the blink of an eye, this may be the only authenticity we have left."

★★★

 
 
 

WHAT’S COOKIN’?

Our menus have evolved to include fun, dynamic dishes for large parties including the Suckling Pig board for 2, 4, 6, 8, 10+ and the Roasted Local Tuna Collar for 4-8 with a build-your-own-handroll set of sushi rice, pickles, shiso and more. We forever and always will have your timeless PAGU favorites like Pork Belly Bao and Cedar Campfire Black Cod available for dine in as well as simple kits, ready for you to finish at home.

WHAT’S SHAKIN’?

Indulge in our cocktails! To celebrate the year of the dragon, we have the Flying Dragon, with baijiu, rum, passionfruit, lime and plum bitters. Or try the White Rabbit, the best of both worlds between a daiquiri and milk punch made with white vermouth, yogurt, agricole rhum, lime acid. If you’re feeling more tropical we always have everybody’s favorite, the Lei It On Me.

zero-proof drinks

If you’re looking for all the creativity and non of the liquor, enjoy our creative mocktails like the Pomo Rojo—pomegranate, blood orange shrub, chocolate bitters, rose water—or the Makrut Mojito—all the freshness of a mojito combined with coconut milk, lemongrass, kaffir lime, without the hangover!

 

OUR STORY

Tracy Chang’s fondest childhood memories are those from her grandmother’s Japanese restaurant in Cambridge. Chin-Fun Shiue immigrated to Boston in the 1980's and after having been a midwife her entire professional life in Taiwan, she decided in her late 60s, to open restaurants in Boston. She opened several, including the area’s premier Japanese restaurant in the 1990s, Tokyo Restaurant, where acclaimed sushi chefs like Toru Oga of Oga’s in Natick and Shinji Muraki of Toraya in Arlington, trained before opening their own establishments. At an early age, Tracy observed how her grandmother’s hard work and leadership created opportunities for other immigrants, who in turn helped build a hearth for the multicultural community with tasty food and gracious hospitality.

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