Baohaus reopens in East Village: Eddie Huang brings back cult favorite

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• From pandemic pause to a St. Marks return
• What will be on the menu
• Hours, drinks and the late‑night pitch
• What this means for diners

Eddie Huang is bringing his cult-favorite Baohaus back to Manhattan, opening a new outpost at 97 St. Marks Place before the end of the month. The relaunch restores a beloved East Village destination and signals a broader push to revive late‑night dining in the neighborhood.

From pandemic pause to a St. Marks return

Huang shuttered the original Baohaus at the start of the pandemic in 2020 after more than a decade in the East Village. Since then he has split time between Los Angeles and Taiwan—directing the film Boogie in 2021—while continuing to write and cook in New York. He now works at the Flower Shop on the Lower East Side, publishes a Substack and co-hosts the podcast Canal Street Dreams with his wife, Natashia Perrotti.

The new location came together through a network of local partners: broker and hospitality operator Manny Del Castillo connected Huang with DJ Stretch Armstrong, who in turn linked him to Russell Steinberg (the restaurateur behind Cecilia) and Roman Grandinetti of Regina’s Grocery. The team signed on to reopen Baohaus in the St. Marks space that recently became available.

What will be on the menu

The relaunched kitchen aims to balance familiar favorites with expanded offerings. Expect the signature steamed buns alongside the soups and grilled plates that Huang has been developing since his time cooking outdoors in Los Angeles.

• Baohaus classics: The Chairman bao (pork belly) and the Birdhouse bao (fried chicken).
• Soups: Pork-and-sauerkraut noodle soup and the much‑talked‑about beef noodle soup that helped put the restaurant on the map in earlier years.
• Shared plates: Small dishes such as snow pea shoots and fried cauliflower; medium and large plates range from Iberico mapo tofu and bricked chicken to grilled branzino and Sichuan‑roasted lamb shoulder.
• Specials: Beginning in April the restaurant will offer a $500 whole goose noodle-soup dinner for four, which includes several small dishes along with the soup and bird.

Huang says dinner service will include an unlimited bucket of sweet potato xīfàn (porridge) at each table—an homage to communal eating—and the kitchen will employ more grilling to introduce smoky flavors rather than relying on traditional velveting techniques. He developed that approach while cooking on a Big Green Egg in backyard settings, translating it into sturdier, charred finishes for stir‑fries and grilled meats.

Hours, drinks and the late‑night pitch

Baohaus will be open for lunch and dinner, and the team explicitly plans to push later into the night, modeling parts of the operation on Taiwanese late‑service restaurants. The beverage program centers on draft beer and a curated list of regional wines offered by the glass so diners can sample varietals alongside the menu.

The relaunch is not just a return of a name: it aims to restore a particular dining moment in the neighborhood—casual, communal, and late‑running—at a time when New York’s after‑hours scene has been reshaping.

What this means for diners

For regulars, the reopening brings back long‑missed Baohaus staples and the chance to try new interpretations of Taiwanese street and home cooking. For the neighborhood, it represents another step in the East Village’s slow rebound of nightlife-oriented restaurants.

Reservations, menus and exact opening-day details are expected to be announced by the team in the coming days; diners should watch the restaurant’s channels for the official launch date and booking information.