Bao & Noodle
Permanently Closed
Artisanal noodles, bao, and Sichuan dishes made fresh
Artisanal noodles, bao, and Sichuan dishes made fresh
"Chef Doug Crowell’s divine fried and steamed bao stuffed with soy-flavored garlicky roast pork is sublime. A veteran of the Herbsaint kitchen, Crowell learned Chinese dishes from his chef father-in-law in New York. Order plates of zippy dan dan noodles, ma po tofu, and hand-pulled noodles with cumin lamb. The spicy chicken noodle soup with greens will clear up any cold in a jiffy." - Beth D’Addono
"A Marigny gem that has expanded its hours after about a year of only operating Friday and Saturday to now include weekdays—open Monday, Tuesday, Friday, and Saturday; the regional Chinese restaurant from Herbsaint alum Doug Crowell and his wife Asia Wong made a splash when it opened in 2014 with Sichuan and Cantonese specialties, offers vegan and pork bao, dan dan and biang biang noodles, and seasonal specials, and after a two-year COVID shutdown following its move to its current St. Claude Avenue address its menu is again available for dine-in and takeout." - Clair Lorell
"“Pre-pandemic, the restaurant I would find myself at most frequently was Bao & Noodle in the Marigny,” recalls Brian Burns, Osteria Lupo. He and chef Doug Crowell worked together at Herbsaint back in the day. ”Doug and his team produce some of the most interesting, delicious, and consistent food in the city.” Although now open for takeout only Friday and Saturday evenings, rumor has it that hours will expand this summer. “I can’t wait to put it back in regular rotation,” Burns says." - Beth D’Addono
"Around the Chewbacchus and ’tit Rex parades I recommend Bao & Noodle as one of the best places to grab food in the Bywater/Marigny parade corridors." - Eater Staff
"Open for pickup with free delivery to Marigny and Bywater." - Clair Lorell