P.F. Chang’s announced on April 29, 2026 a limited-time five-course prix fixe dining experience called “Sizzle. Share. Celebrate.” running from today through June 23, 2026 at participating locations. Priced at $89.99 per pair, the menu is available to any two guests dining together. Three new limited-time dishes debut exclusively within the promotion: NY Prime Strip Steak Tataki with yuzu ponzu and togarashi aioli, Oolong Chilean Sea Bass with ginger-soy sauce, and Lobster & Prawn Fried Rice with cremini mushrooms and lobster sauce. Jim Mazany, Chief Executive Officer of P.F. Chang’s, is the spokesperson. Media contact is 5WPR. P.F. Chang’s was founded in 1993 by Philip Chiang and Paul Fleming, is headquartered in Scottsdale, Arizona, and operates over 300 restaurants in 23 countries plus U.S. airport locations.
The Five-Course Structure and Its Ingredient Architecture
The Sizzle. Share. Celebrate. menu is built around P.F. Chang’s signature wok-fired and shared plate format across five courses: a Chef’s Selection start, soup, appetizers, entrées, and dessert. The core menu items disclosed include BBQ Pork Spare Ribs, Northern-Style Pork Spare Ribs, hand-folded dumplings, Chang’s Spicy Chicken, Mongolian Beef, and Miso-Glazed Salmon. Premium upgrades are available at additional cost and include the three new LTO items.
The breadth of this single menu across five courses touches a wide range of ingredient categories at P.F. Chang’s 300-plus location scale. Pork spare ribs require bone-in pork rib rack inputs at a specific cut and size specification for both a BBQ preparation and a Northern-style dry-spiced preparation. Hand-folded dumplings require a wheat-based wrapper at a specific dough thickness and moisture content for both the skin and the filling, typically a pork or mixed meat and vegetable filling. Chang’s Spicy Chicken requires a marinated and wok-fired chicken breast or thigh input with a chile-based sauce system. Mongolian Beef requires flank steak or similar thinly sliced beef with soy, garlic, and scallion sauce inputs. Miso-Glazed Salmon requires salmon fillet at a portion-controlled specification with a miso, mirin, and sake glaze system. Each of these is a distinct protein and sauce input at a restaurant group operating 300-plus locations across 23 countries.
The Three New LTO Dishes: Ingredient Notes
NY Prime Strip Steak Tataki with Yuzu Ponzu and Togarashi Aioli is the highest-value and most ingredient-specific of the three new items. Tataki is a Japanese preparation where beef is seared briefly on the outside and left rare inside, then thinly sliced and served with an acidic dipping sauce. At P.F. Chang’s, the “NY Prime Strip” designation specifies New York strip steak at a USDA Prime grade, the highest available commercial beef quality designation. Yuzu ponzu is a Japanese citrus-based soy dipping sauce made from yuzu juice or yuzu extract, soy sauce, mirin, and dashi. Yuzu is a Japanese citrus fruit with limited domestic U.S. production, primarily imported as juice or extract from Japan, Korea, or China. Togarashi aioli combines Japanese seven-spice blend (shichimi togarashi: red chili pepper, sansho, orange peel, black sesame, white sesame, hemp seed, and ginger) with a mayonnaise or aioli base. For Japanese specialty ingredient suppliers serving the U.S. food service market, P.F. Chang’s adoption of yuzu ponzu and togarashi across a 300-plus location prix fixe menu is a meaningful mainstream application signal for both ingredients.
Oolong Chilean Sea Bass with Ginger-Soy Sauce uses two specific ingredient callouts worth noting. Chilean sea bass (Dissostichus eleginoides, also known as Patagonian toothfish) is a premium whitefish sourced from cold southern ocean waters, typically around the sub-Antarctic islands and the coast of Chile and Argentina. It commands a premium price due to its rich fat content and buttery texture, and it requires specific MSC sustainability certification for responsible sourcing programs. The oolong tea element in the preparation likely refers to an oolong tea poaching or steaming method, using oolong tea as the liquid medium to impart subtle floral and roasted notes to the fish. Oolong tea inputs for a culinary application require food-grade loose leaf or brewed oolong at a quality grade consistent with a premium dining experience. The ginger-soy sauce system requires fresh or minced ginger, soy sauce, and likely rice wine or mirin as supporting flavor inputs.
Lobster & Prawn Fried Rice with Cremini Mushrooms and Lobster Sauce is the most complex protein combination of the three items. Lobster meat for a fried rice application in a 300-plus location restaurant group requires either fresh whole lobster processed daily at each location or IQF or fresh lobster meat in a pre-portioned format sourced from a centralized protein distributor. The prawn input adds a second shellfish protein requiring its own size, count, and IQF specification. Cremini mushrooms (Agaricus bisporus at the brown variety stage) are a standard commercial cultivated mushroom input. Lobster sauce in Chinese-American cooking is not actually made from lobster but from a fermented black bean and pork or seafood broth base. Its presence here alongside actual lobster meat is a layered umami system that requires both the lobster broth or sauce base ingredient and the whole lobster and prawn proteins.
P.F. Chang’s Scale and Seasonal Menu Context
P.F. Chang’s “Sizzle. Share. Celebrate.” promotion follows the same structural playbook as its Valentine’s Day prix fixe launch earlier in 2026, confirming that the brand is building a recurring seasonal prix fixe menu calendar with premium shared-plate format as the anchor experience. Mother’s Day, Father’s Day, and graduation season collectively represent the second-highest casual dining traffic window of the calendar year after the winter holiday season, making the April 29 through June 23 promotional window strategically positioned to capture the peak of that traffic.
The brand is also running a simultaneous $10 bonus reward on gift card purchases of $50 or more from April 29 through June 23, redeemable from June 24 through September 1, 2026. The gift card mechanic drives a second revenue event in the summer window following the spring celebration peak, extending the commercial impact of the promotion beyond the dining experience itself.
Why It Matters for Premium Protein, Japanese Specialty Ingredient, and Wok Sauce Suppliers
P.F. Chang’s Sizzle. Share. Celebrate. five-course limited-time menu running through June 23, 2026 at 300-plus locations creates concurrent demand for USDA Prime New York strip steak at the sear-grade specification required for a tataki preparation, Chilean sea bass at a premium whitefish specification with sustainability certification credentials, whole lobster meat and IQF or fresh prawn inputs at the portioning and quality specification required for a fried rice application at restaurant group production scale, and the pork spare rib inputs for both BBQ and Northern-style preparations across a shared-plate multi-course casual dining format. For premium protein suppliers and seafood distributors serving the U.S. casual dining segment, a seasonal prix fixe activation at P.F. Chang’s scale creates a concentrated demand window for multiple premium proteins simultaneously.
The NY Prime Strip Steak Tataki’s yuzu ponzu and togarashi aioli components create a sustained limited-time demand signal for yuzu juice or yuzu extract imports and shichimi togarashi spice blend inputs at P.F. Chang’s foodservice procurement scale, representing one of the most visible mainstream casual dining applications for both Japanese specialty ingredients in a single menu activation. For yuzu importers and Japanese specialty ingredient distributors serving the U.S. restaurant segment, P.F. Chang’s Tataki is a demand indicator for the mainstreaming of yuzu and togarashi beyond premium Japanese restaurant applications into the broader Asian casual dining category.
The miso-glazed salmon preparation in the core entrée list requires miso paste, mirin, and sake or rice wine inputs at the flavor concentration and quality grade required for a glaze system applied to salmon fillet across 300-plus participating locations, adding to the ongoing demand signal for Japanese fermented and rice-based condiment inputs in the U.S. casual dining segment. For miso paste suppliers and mirin distributors serving U.S. foodservice accounts, P.F. Chang’s consistent seasonal use of miso glaze as a core protein preparation represents a sustained procurement program across its annual menu calendar.
FAQs
What is the Sizzle. Share. Celebrate. menu? A five-course prix fixe menu for two guests at $89.99 per pair at participating P.F. Chang’s locations, running April 29 through June 23, 2026. Available for dine-in only. Excludes Puerto Rico, airport, international, P.F. Chang’s To Go, and Pagoda Asian Grill locations.
What are the three new LTO dishes? NY Prime Strip Steak Tataki (yuzu ponzu, togarashi aioli), Oolong Chilean Sea Bass (ginger-soy sauce), and Lobster & Prawn Fried Rice (cremini mushrooms, lobster sauce). All available as premium upgrades at additional cost within the prix fixe menu.
What are the core entrée options? Chang’s Spicy Chicken, Mongolian Beef, Miso-Glazed Salmon, BBQ Pork Spare Ribs, and Northern-Style Pork Spare Ribs, among others. Desserts include the Great Wall of Chocolate, Banana Spring Rolls, and Butter Cake.
What is the gift card promotion? Purchase $50 in gift cards from April 29 through June 23, receive a $10 bonus reward redeemable June 24 through September 1, 2026, for dine-in food and non-alcoholic beverage purchases only.
How big is P.F. Chang’s? Over 300 restaurants in 23 countries plus U.S. airport locations. Founded 1993 by Philip Chiang and Paul Fleming. Headquartered in Scottsdale, Arizona.
About Source86
P.F. Chang’s Sizzle. Share. Celebrate. seasonal prix fixe menu reflects active demand for USDA Prime New York strip steak at the sear and tataki preparation specification, Chilean sea bass at the premium whitefish and sustainability certification specification for a casual dining oolong-poached preparation, whole lobster meat and IQF prawn inputs for a fried rice application at restaurant group production scale, pork spare rib inputs at the bone-in rack specification for both BBQ and Northern-style dry preparation, salmon fillet at the miso glaze application specification for a wok-finished entrée, yuzu juice or yuzu extract imports for a yuzu ponzu sauce application, shichimi togarashi spice blend for a togarashi aioli system, miso paste and mirin inputs for a salmon glaze program, soy-based wok sauce systems for Mongolian Beef and ginger-soy preparations, and the hand-folded dumpling wrapper and filling inputs supporting P.F. Chang’s scratch dumpling program across participating locations. At Source86, we connect casual dining restaurant groups, Pan-Asian cuisine operators, and foodservice ingredient distributors with trusted bulk and wholesale sourcing partners for premium beef and seafood proteins, Japanese specialty condiments including yuzu, miso, and mirin, Asian wok sauce and fermented ingredient systems, and the ingredient sourcing infrastructure that supports multi-course premium dining programs at national and international restaurant group scale.
Whether your production team sources yuzu extract for a ponzu sauce application, Chilean sea bass for a premium seafood menu program, or miso paste for a glaze system at casual dining production scale, Source86 is your bridge to the right manufacturing and supply chain partners. Contact Source86 today to start your sourcing search.
