The Sunday dinner menu at Bao Bao was not, as I thought, a more varied affair with bigger multi-course offerings going beyond the restaurant’s signature dumplings. I was, I admit, wrong to assume otherwise since nowhere on its website did it give that impression. Yet differentiating it from its regular menu as “Sunday dinner” implied a broader range of dishes.
It didn’t. And our table of four, however, was hardly disappointed with what we ate, though we all expected it to be, well, fuller.
The dining room and bar at Bao Bao
Chef Cara Stadler’s Bao Bao is a dumpling house in the strictest sense. (Interestingly the kitchen does not prepare—as the restaurant’s name suggests—the typical Chinese buns known as cha sui bao or pork buns; yet “bao” literally means wrapped treasure and not necessarily referring to buns.)
