Seattle Magazine's Allison Scheff has some specifics on the menu that owner Keeman Wong will have in place at Bako. The upscale Cantonese restaurant, due this fall in the former address of the storied Jade Pagoda on Broadway, will have "a kitchen decked out with commercial wok stations" for high heat and that "craveable crust." Scheff's got a list of items slated for the menu that include shortrib clamshell bao, steamed pearl ball dumplings, claypots and more. [Seattle Mag]
Filed under:
