Food from everywhere, and nowhere [restaurant review]



 Richard Foss

Chin Chin offers an American vision of Asian flavors

Chin Chin manager George Armenta with his popular Chinese chicken salad. Photos by JP Codero

Before naming any business, you probably ought to investigate what it means in different languages. Chin Chin on Rosecrans is an example. In diplomatic English it’s slang for small talk at parties, in Italian it’s a toast celebrating health, in Nigeria it’s a kind of fried cookie, and in Japan it is a euphemism for “a personal part of the male anatomy.” Depending on the Chinese dialect and the way it is accented, it can be anything from “please” to a polite greeting to complete gibberish.

I have to assume that the restaurant was named after one of the Chinese meanings, though they refer to their style as “Asian,” and offer sushi as well as

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