Xiao Bao Biscuit Awards

Xiao Bao Biscuit Restaurant Review:

Avid travelers Duolan Walker-Li and chef Joshua Walker opened their eatery to bring the food culture of Asian streets and back roads to mainstream America. A small and seasonally geared menu features unadulterated dishes hailing from Vietnam, Thailand, Japan, China and Laos. Partner and mixology pro Joey Ryan crafts cocktails to pair with the authentic soul food served in an old gas station brought back to life for a higher purpose. We recommend sharing plates, family-style. The talk of the town is okonomiyaki --- “What you like” --- a vegan cabbage pancake to which you may add bacon, egg, and pork candy. Comforting jiao zi features lamb and pork dumplings with house-made soy sauce. Tu dou si, a Sichuan-style fried potato dish with a spicy balance of chinkiang vinegar, peppercorns and chilies, also is vegan. Lettuce wrap, banh he, enfolds a flavorful chive fritter served with spicy nuoc cham dipping sauce. The lone offering for dessert, toasted rice ice cream, is enough. Wine choices are minimal but interesting, although this cuisine desperately wants a rosé and a good Riesling for the best complement. Lots of beers, including Asian brews, a single saké, cocktails and many nonalcoholic quaffs complete the drinks list.