Little BAO joins lineup at Wash Ave Food Hall

A second food vendor has committed to Wash Ave Food Hall (1122 Washington), the downtown dining and social destination that’s slated to open in October.

Little BAO, the fast-casual sidekick to The BAO (14 N. Central) in Clayton, will offer bao, rice bowls, udon noodle bowls, and Japanese curry, according to RJ Xu, who owns the flagship property. (A bao is a soft, fluffy steamed bun filled with savory ingredients then topped with garnishes. Bao are eaten like a handheld sandwich, with the pillowy bun folded around the filling.)

Little BAO will join Steve’s Smash, a burger and fries concept from Steve’s Hot Dogs co-owner Steve Ewing, and PourMyBeer wall, a self-pour beverage experience from 4 Hands Brewing Co., at the forthcoming venue. Here’s what to know before you go.

The Concept

A release from Wash Ave Food Hall notes that Little BAO creates “a smaller, faster, and more accessible format for downtown workers, residents, visitors, convention traffic, and game-day crowds.”

Xu says the menu works well for fast-casual service, especially when intentionally limited to “several different bao, udon and rice bowls, kare [Japanese curry], plus popcorn chicken and gyoza.” The noodle and curry bowls will offer the same six protein options as the flagship: tofu, fried tofu, fried chicken, fried shrimp, sliced beef, and braised pork belly.

Courtesy of Little BAO

Courtesy of Little BAO

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Courtesy of Little BAO

Courtesy of Little BAO

Xu adds that unlike the Clayton restaurant, where cocktails are a focal point, “there are no alcohol drinks here. Just food. Other people will supply the drinks.

Courtesy of Little BAO

Courtesy of Little BAO

“One reason we chose [the Food Hall] is that downtown needs more Asian food,” Xu adds, noting that offering his most popular bao should appeal to the most people. “In Clayton, we have 14 bao. Here, we’ll start with four,” with a choice of sauce, plus seasonal specials along with site-specific items, such as “wagyu bao and maybe a taco-style bao.”

Xu says third-party delivery options will also be available to service the downtown market.

Additional vendor announcements and opening details will be revealed in the coming months.

The Backstory

Originally from Thailand, Xu moved to St. Louis after spending time in Los Angeles, where his family worked in the restaurant industry. Drawing on his background in Japanese cuisine and Asian fusion, he opened The BAO in Clayton more than eight years ago, after developing a signature bao dough. At the time, the restaurant helped introduce many St. Louis diners to bao sandwiches filled with Thai-, Korean-, and Japanese-inspired flavors.

Courtesy of Little BAO

Courtesy of Little BAO

Xu says Little BAO will build on that foundation while bringing the concept to a new audience downtown. The new location will be co-owned by Xu and chef A Nuntavicharna, who currently works alongside him at the flagship location. With more than three decades of experience specializing in sushi and Japanese cuisine, Nuntavicharna will oversee the kitchen at Little BAO.

Xu says the food hall will ultimately feature eight food vendors, two beverage concepts, plus the PourMyBeer wall.

Xu also sees the food hall as a launching pad for future growth. “My long-term goal is to franchise [The BAO,]” he says. “That’s my dream.”