NYC Restaurants

Baohaus, the popular Taiwanese sandwich shop on Rivington, now has a second location in the East Village.  The new place is tight with just a few seats in the rear. But while the space is small, the food is big on flavor.

The baos, steamed rolls, are stuffed with everything from fried oysters with jalapenos to organic tofu.  The two most popular boas are the "Birdhouse"; free range chicken topped with spicy seasonings, cilantro and crushed peanuts.  The other is the "Chairman Bao," a delicious combination of braised Berkshire pork belly, haus relish and Taiwanese red sugar. The bad is it's gone in just a few bites. The good news is at around $4 a pop you can always order more.

Baohaus is also serving up Duroc, a traditional Taiwanese beef stew ($5), deep fried chicken with Sichuan peppercorn salt served Shilin style ($4), and cold noodles topped with a winter melon kimchi sauce ($5). 

Fresh pressed juices come in flavors like watermelon, honeydew and ginger. Or, try some  lemonade made with Ai-yu jelly and rock candy.  Fried slices of bao with a sweetened black sesame dipping sauce will also provide a happy ending to a delicious meal.

All the food at Baohaus is prepared assembly line fashion, but what emerges is a gourmet treat.