Traditional Chinese soft buns with unusual fillings inspired by global tastes & seasonal offerings.
"There’s something special about the chicken and pickles bao at Bao Hiroo in the Arts District. The seemingly simple hand-held bun is really anything but. For starters, the chicken is treated to koji, a kind of traditional Japanese mold, before meeting the deep-fryer. The koji transforms a plain ‘ol slab of chicken into some of the juiciest, tastiest, and porkiest fried chicken ever. And then there’s the plush bao that hugs all the fixings; it’s scratch-made daily under the care of chef-owner Hiroo Nagahara. Add to it a shiso aioli, pickles, and fresh herbs, and it’s the fried chicken sandwich everyone should be talking about." - Eater Staff
"Bao Hiroo is a counter service restaurant with mismatched chairs and a funky industrial appeal. It serves non-traditional bao buns starting at $4 apiece, $5 fries, a $12 salad, and offers a beer and wine license for sake cocktails and $8 wines by the glass. The restaurant is built by Barling Construction, designed by Mass Architecture and Design, and is located at the base of the Garey apartment building in the Arts District." - Farley Elliott
Babs Sheng
Bishop Rouse
T Mak
Ken Mann
Frank Parrado
Jerry Lin
Monica Testa
Jason Soto