It’s changed forever how I see food in general. “I love Xiao Bao and I love cooking Asian food. We had become more familiar with Charleston, and it seemed like a great opportunity, when we saw these things magically align, to open Xiao Bao.” What are we going to do after living in New York?’ And then one thing led to another and we were thinking about all this food that we were missing. Part of me was like, ‘Oh we’re going to go overseas. “And then we got back here and I didn’t know what we were going to do. We have some friends in Tokyo, some friends in Vietnam, so it was kind of like this whole epic journey. She’s ethnically Mongolian but grew up in China. We quit our jobs and ended up traveling for seven and a half months, and that was the impetus to open Xiao Bao. “My wife and I were living New York, and before opening Xiao Bao, we were ready for a change. Eater caught up with Walker during the festival to discuss learning from his first restaurant and creating without restrictions. At this year’s Charleston Wine + Food Festival, it was the buzzed-about restaurant among visiting chefs and industry attendees. Tu is only the second restaurant from this group and it already has a reputation outside of Charleston. It’s one of the most beautiful Charleston restaurants of 2017, which makes sense given Walker’s background - he was an artist and designer in New York before getting into cooking. The undefinable food at Tu is attracting Charleston diners, as is the funky, festive space, which includes a main dining area and patio and separate, moodier private dining room. Here, Walker has moved away from the cuisine served at Xiao Bao to play with eclectic flavor combinations and out-there ingredients, as in a crudo with guava, “cheese ice,” and habanero. Tu, the trio’s newest restaurant, opened late last year in an unassuming house on Charleson’s Meeting Street. It’s a short answer, but it’s not always a very accurate one.“ Xiao Bao Biscuit is now an essential Charleston restaurant, known for dishes like okonomiyaki covered in “pork candy” and an effortlessly hip vibe, helped by playlists from Walker-Li, who is also a DJ, and creative cocktails from bartender Ryan. “It means so many different things to different people. Inspired by travels through Asia with his wife Walker-Li, Walker, Xiao’s Bao Biscuit’s chef, put together a menu of comfort food dishes from China, Korea, Japan, Taiwan, Thailand, and Vietnam.īut Walker notes that this doesn’t mean Xiao Bao is serving “Asian food.” “You can say, ‘Oh it’s Asian food.’ But what does that mean?” Walker says. Josh Walker, Duolan Walker-Li, and Joey Ryan opened Xiao Bao Biscuit in a former gas station in 2012. But, some New York transplants are standing out in the city’s thriving dining scene by serving up eclectic flavors and taking inspiration far from the Lowcountry. It’s home to refined Southern restaurants Husk and Fig, as well as essential American restaurants the Grocery and Bertha’s. When asked for comment by the P&C, Walker remarked that this fee "is becoming standard industry practice" and that he intended to work with his point-of-sale provider to "clearly label the fee to eliminate confusion.” In a further statement on Instagram after receiving some backlash, Walker let his followers know about the removal of the 2.5 percent fee.Charleston is a renowned restaurant town. Major credit card providers set guidelines for this fee: it must be "a flat or fixed price" and "must also be clearly disclosed." Neither was the case at XBB and Tu – the fee was lumped into a percentage and was not clearly marked as distinct from sales tax. Charleston county's standard legal sales and hospitality tax on restaurant bills is 11 percent, meaning this 2.5 percent discrepancy is technically illegal.Ĭonvenience fees are generally added to bills to cover the cost the restaurant incurs for accepting credit card payments. P&C also states that 3 bills at Tu were increased with that same fee. It's unclear how long this deceptive fee had been appearing on diners' checks, but a customer recently told the P&C that a 13.5 sales tax was added to her lunch bill at XBB. Since the P&C article was published, co-owner Josh Walker first assured customers he would label the fee and later resolved to remove it altogether. This had been happening both at XBB and their recently opened and wildly popular project, Tu. The Asian spot has been slinging cabbage pancakes, spicy tofu dishes, and as recently uncovered by a Post & Courier tip, "convenience fees" on all food and drink. Xiao Bao Biscuit's low-brow yet refined style of cooking has been winning over diners for years. By adding your email you agree to get updates about Spoon University Healthier
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |