Latest news with #Baohaus
Forbes
11-06-2025
- Entertainment
- Forbes
Eddie Huang Returns To New York With A Lower East Side Pop-Up, Gazebo
Eddie Huang in the kitchen at Gazebo, a pop-up at The Flower Shop running intermittently throughout ... More the summer. One of New York's most beloved chefs is back in the city with a new menu and space this summer. Eddie Huang, whose counter service bao spot, Baohaus, on East Fourteenth Street, lured in customers until the late hours, is cooking at a new pop up, Gazebo by Eddie Huang at Flower Shop (107 Eldridge St.), a concept inspired by his Floridian upbringing, Chinese heritage, and wife's family olive oil farm. Huang also authored the bestselling memoir Fresh Off The Boat, which then inspired the ABC sitcom of the same name, detailing Huang's upbringing in a Taiwanese family in Orlando. Now, Huang is back from a culinary sabbatical in Taiwan (following the 2020 closure of Baohaus), bringing his signature inventive cooking style back to Manhattan. His pop-up, running just three days a month in June, July, August, and September will offer dishes like Beijing lamb skewers, lion's head meatballs, Hunan red cooked pork, Taiwanese beef noodle soup and more traditional Chinese cuisine. The Gazebo Quesadilla 'Most people have only had my food at Baohaus, which I'm grateful for, but I've quietly evolved my cooking the last 15 years at home and living in Taiwan for all of 2020. The only time I've been able to cook these dishes for other people are through private chef gigs so I'm grateful to have a home at the Flower Shop where anyone who wants to try them can come get a table,' Huang said. 'There's been a real evolution in my technique and I'm excited to see what people think." Though many dishes are classic Chinese, Huang's signature Gazebo Quesadilla stands out on the menu. The creation was originally an accident after Huang came home with leftovers of an Iberian pork and clam stew he was working on. When he wife requested he make a quesadilla for his son, Senna, that night, 'I laid down the tortilla, cheese, then Iberian pork and clams, topped it, flipped it and it was incredible,' Huang recalls. Dan dan noodles were pushed off the menu in favor of the new cheesy tortilla dish. 'Instead of spending my time working on a bunch of different cuisines or dishes, I've completely focused my time and energy on the dishes that captured my imagination as a kid and continued to stay curious fine tuning them,' Huang said. "I'm a bit of a lounge singer when it comes to food and I like that.' Huang envisions guests experiencing the pop-up together as a party with great dance music. As opposed to Baohaus, which had an open kitchen in a 400 square foot space Flower Shop's dining room will offer Huang's menu in a full service setting, to enjoy family style. Gazebo opens Wednesday, June 11 and will offer a three course menu with a small plat, large plate, and a signature dessert for $80 per person. Seatings are available at 7 p.m. or 9 p.m. Reservations are available online.
Time Out
06-06-2025
- Entertainment
- Time Out
Eddie Huang is doing a Chinese-meets-Greek restaurant pop-up at NYC's The Flower Shop
Eddie Huang has come a long way from hawking Chairman Bao buns at the beloved Baohaus. Since his days cheffing in the Lower East Side, Huang's long resume lists hosting duties on the Cooking Channel, MTV and Vice, a documentarian, a producer and a best-selling author of two books, one of which spawned the ABC series, 'Fresh Off the Boat.' But it seems as thought the restaurant world truly never left him, as the multi-hyphenated talent is returning to lower Manhattan for a summer-long residency. Starting June 11, Huang will be taking over the kitchen of The Flower Shop, only a ten-minute walk from his former haunt. Named Gazebo, the residency was inspired by Huang's experimentations cooking traditional Chinese dishes in olive oil sourced from his wife's family's field in Greece. On his Substack, Canal Street Dreams, Huang spoke about how this simple swap created an entirely new profile. 'At home, I use the olive oil from Natashia's family field in Greece to reimagine Chinese food that's usually made with high heat oils,' said Huang. 'By simply changing the way I apply heat due to the character of olive oil, it's completely changed my cooking and it comes out tasting like Chinese food from a blue zone.' Huang's personal and worldwide culinary influences come through with small plates of cherrystone clams with pancetta noodles to a scallop ceviche dish with Marcona almonds that reflects his time with the seafood legend of Lima, chef Javier Wong. Large plates explore the cuisines even further as his red cooked pork stars Iberian pancetta and the chopped chili fluke is made with his wife's blend of oil, named, 'Natashia's sizzling oil.' Dessert finishes with a griddled Kossar's chocolate babka with ice cream. The pop-up will run on select dates from June until September. The first round will start this month on June 11 to June 13, followed by July 9 to July 11, August 6 to August 8 and September 10 to September 12. Dinner is $80 per person, which includes your choice of small plate, a large plate and dessert. Reserve your table here.
