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FOOD + COMMUNITY + COLLABORATION
THANK YOU TO THE JAMES BEARD FOUNDATION FOR NAMING US 2020 & 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
DECEMBER HOLIDAY TAKEOUT PRE-ORDER
Ducksmas is back! Our annual tradition of Sticky Rice Duck Meal, Koji Prime Rib Meal, Suckling Pig, Guchi’s Midnight Ramen Kits, Sparkling Teas, and many more provisions are ready for your holiday feast. Order with 48 hours’ notice for pick up at PAGU.
PAGU CLASSES
Every weekend we host public cooking classes, open to all ages and abilities! Classes through January are now available! If you're interested in booking a private class on site or off site, we do that as well, tailored to your needs. Reach out: classes@gopagu.com.
Regular classes include Sushi & Handrolls, Hand-pulled Biang Biang Noodles, dimsum & dumplings, and Tapas Party.
Upcoming new classes include Kids' holiday baking, Ramen masterclass, Mazemen masterclass, Spirited away: NA beverages. All classes include a full meal, multiple recipes and techniques, and plenty of food to take home and share.
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
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.
GIFT CARDS
See link here to purchase an online gift card!
SPAIN
Join us in Spain in 2025 with Chef Tracy Chang and San Sebastian’s leading guide, Gabriella Ranelli of Tenedor Tours. Enjoy pintxos hopping at the city’s best kept secrets, cooking classes, clandestine chef dinners, artisanal wine and cheese makers, 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. 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
"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."
★★★
photograph by Matt Li
WHAT’S COOKIN’?
Our menus 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 Miso Roasted 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.
NON-ALCOHOLIC drinks
Just as single-origin coffee made a splash with the third wave coffee movement, sparkling teas are gaining popularity in fine dining restaurants, from Copenhagen to San Sebastian to Tokyo. You may know them as champagne tea, pet-nat tea, fancy kombucha or other synonyms. They’re fermented tea beverages that are complex, effervescent and delicious. After learning from our dear friend Curro at Harvard and our friends at AMA Brewery in Spain, Chef Tracy is brewing our own sparkling teas—hojicha, genmaicha, rooibos, yunnan black + spruce, yunnan black + pine. They’re refreshing, fizzy, and deeply flavorful. We’re excited that they have been so well received in the past few months. You can order them for dine-in. Stay tuned for online ordering and subscriptions!
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.
