"Though xiao long bao come filled with everything from matzo balls to green chile these days, no one had seen anything like Lon Symensma's dumplings — delicate yet fit to burst with French onion soup and gruyère — when this eternal LoDo hot spot opened in 2010. And to this day, no one in these parts has seen anything like his Kaya toast, a Singaporean-inspired dish of coconut jam–slathered brioche with savory egg custard for dipping." - Gigi Sukin, Ruth Tobias
Ruth Tobias/Eater
