Pagu

PAGU is a values-driven, playful neighborhood restaurant in Central Square, Cambridge, led by Chef Owner Tracy Chang. The menu is inspired by Japanese, Spanish and Taiwanese cuisines and is constantly iterated to serve many diets without sacrificing quality or flavor. PAGU operates completely nut-free, and dishes are designed to be easily modified for gluten-free, dairy-free and vegan diners. The restaurant runs classes, collaborative events and nonprofit initiatives, including founding Off Their Plate and Project Restore Us, and has been recognized with a Michelin Bib Gourmand and James Beard semifinalist nominations. Located on Massachusetts Avenue near MIT, the dining room includes an adjacent patio, a mezzanine and a cozy private dining room that can be reconfigured for intimate meals or larger events. Sliding translucent walls and tenting options adapt the patio, and seating across multiple levels supports the venue’s community-oriented, inviting vibe. The cooking blends Japanese, Spanish and Taiwanese influences with a menu philosophy centered on flavor, adaptability and inclusivity. Techniques reflect pastry training and high-end Spanish cuisine, and the kitchen prioritizes dishes that maintain quality while allowing gluten-free, dairy-free and vegan modifications. Tracy Chang (Chef Owner) traces childhood roots to her grandmother’s Tokyo Restaurant in Cambridge, studied pastry with MOF pâtissier Nicolas Bernardé at Le Cordon Bleu Paris, and earned a scholarship to cook alongside three‑star Michelin Chef Martín Berasategui in San Sebastián, where she served as his mano derecha. Specialties include Black Cod, Squid Ink Bao, Bao, Tapas, Matcha Cookies and a Decadent Dark Chocolate Cake that is gluten-free and vegan.