Description
Eddie Huang is known as much for his brash personality and blog rants as he is for his Taiwanese cooking. Baohaus is the place that started it all, a tiny joint tucked down a set of stairs on Rivington Street in the Lower East Side, consisting solely of a few stools lined up against blue counters and a couple of laid-back employees dressed in their hippest duds. The restaurant has all the attitude of its owner. Nineties era hip-hop blasts through the speakers as young people come in to fill up on inexpensive Tawainese gua bao, the white, soft steamed buns filled with things like hanger steak, Berkshire pork belly, free-range chicken or pan-fried organic tofu covered in cilantro, crushed peanuts, Haus relish and red sugar. While the buns are good, plenty of people come in just for the sweet bao fries, fried pieces of bao served with different flavored dipping sauces.—Keith Wagstaff
