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Bao will open at 14 N. Central Ave. in Clayton on Monday, April 16.
Snacks at Bao include Korean street corn, fried in bacon fat and topped with melted mozzarella and bits of lardons and scallion.
Bao’s breakfast menu includes bao and gravy: toasted bao smothered in sausage gravy with bits of bacon and spring greens, topped with an egg.
Bao head chef Nisa York
Bao has bowls like the wagyu massaman curry, which can be ordered with bao or rice.
Bao restaurant manager Benjamin Bauer
The Taiwanese dumpling is actually an amalgamation of smaller dumplings stuffed with chicken and veggies and covered with a crepe.
The char siu roll is stuffed with Cantonese barbecue pork, cucumber, scallion and cilantro micro greens, and branded with the Bao logo.
Founder and executive chef R.J. Xu displays some of the restaurant’s namesake buns.
The dining room at Bao seats 50 and features an elegant and eclectic mix of modern and vintage appointments.
The fennel parsley salad also includes arugula, lemon, olive oil and pecans for crunch.
The kakuni bao is filled with strips of pork belly, pickled greens, peanut and cilantro.
A breakfast bowl has sliced bits of ham, ground chicken and some scallion bacon with toasted slices of bao on the side.

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