NiHao

"Peter Chang’s NiHao had a whirlwind debut, opening in the dark days of the pandemic, and quickly gaining national attention for its top-notch Sichuan cooking from the James Beard Foundation. Lydia Chang and JBA-nominated pastry pro Pichet Ong own and operate this 120-seat Canton restaurant where they serve a Chinese menu incorporating vegetarian hits like eggplant and garlic sauce and mapo tofu alongside green peppercorn flounder, dim sum options, and half or whole Peking duck from executive chef Antoni Szachowicz." - Jess Mayhugh, Eater Staff

"NiHao in Canton cranks out dishes at a speed that one could only describe as “manic,” which makes for a chaotically fun meal of excellent Sichuan dishes. Expect to reach over your friends with chopsticks to grab bites of eggplant with garlic sauce, popcorn chicken, and a satisfyingly crackly-skinned Peking Duck. It all happens in a renovated townhouse with a back patio that’s perfect for big parties if you make a reservation in advance. Come for lunch or dinner, and head to the Canton waterfront after for a walk along the harbor—depending on the time of year, you might spot menhaden, jellyfish, or a resident great blue heron. " - Michele Berry

"NiHao in Canton cranks out dishes at a speed that one could only describe as “manic,” which makes for a chaotically fun meal of excellent Sichuan dishes. Expect to reach over your friends with chopsticks to grab bites of eggplant with garlic sauce, popcorn chicken, and a satisfyingly crackly-skinned Peking Duck. It all happens in a renovated townhouse with a back patio that’s perfect for big parties if you make a reservation in advance. Come for lunch or dinner, and head to the Canton waterfront after for a walk along the harbor—depending on the time of year, you might spot menhaden, jellyfish, or a resident great blue heron." - Michele Berry

"When veteran bartender Ashley Mac landed a job heading up the bar program at D.C. restaurateur Peter Chang’s new Baltimore establishment NiHao, she had zero grasp of what the gig would entail." - Valerie Li Stack

"Baltimore’s NiHao will also bring its contemporary Chinese dishes down to D.C." - Tierney Plumb