Xiao Bao Biscuit in New York Times

'Xiao Bao Biscuit feels air-dropped in from the bustling streets of Asia'


Yesterday New York Times contributing writer Sheila Marikar filed a Travel section restaurant report on Xiao Bao Biscuit. The piece gives a brief look at the Asian favorite on the corner of Spring and Rutledge, describing it as “a street that can border on sketchy.” We're pretty sure Spring hasn't been that sketchy since about '09, but we'll give Marikar a pass on that as she goes on to praise Chef Joshua Walker's style:
He brings a similar unfussy approach to Xiao Bao’s seasonal menu of shareable plates, whose standouts on a recent evening included tender, fatty chile cumin lamb and sweet, vinegary local brussels sprouts.
But our favorite part of the story comes from Walker saying, “The people who come here call it ‘the weird Asian gas station.’”

In other XBB news, Asheville's Citizen-Times reports that the restaurant is considering an expansion to the North Carolina city. Sous chef Patrick O’Cain is a native of Asheville and may head up the new spot. According to the paper, a location on Charlotte Street has been considered along with others.

  • Jonathan Boncek
  • Okonomiyaki

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