Bauhaus — Review by Eater
Not specified, United States — Chinese fusion / American barbecue
Bauhaus showcases an innovative approach to Chinese cuisine by cooking on American barbecue with Korean charcoal. The signature brisket dish demonstrates remarkable technique, utilizing both fatty and lean portions in distinct preparations that come together in a Taiwanese-style stir-fry. The result is a unique fusion that honors traditional technique while incorporating Western smoking methods.
What was great: Innovative fusion technique combining Chinese wok cooking with American barbecue smoking and Korean charcoal. The brisket preparation using both braised fatty side for bao and smoked thin-sliced lean side for stir-fry. The double layer of smoke flavors from barbecue and wok cooking creating complex depth.
What could improve: Nothing mentioned
The Dishes
The centerpiece of this kitchen is the brisket preparation, a masterclass in butchery and technique. The fatty side of the brisket is smoked at 350 degrees for 90 minutes, then braised and sliced thick to create tender bao fillings. It's served with pickled pepper mayonnaise, cilantro, peanut, and sugar, creating layers of flavor and texture. The lean side gets a beautiful hard bark from smoking, building deep smoky flavor. This section is then frozen for about two hours until solid enough to run through a deli slicer, producing thin, succulent ribbons that remain tender enough to stir-fry. These smoked brisket ribbons go into a wok with oil, garlic, onions, and pickled green long hot peppers, where the protein essentially seasons the vegetables. The finished dish appears as an unassuming Taiwanese Chinese stir-fry when it reaches the table, but contains layers of kung fu and technique beneath the surface.
The Experience
Bauhaus operates with impressive commercial setup featuring a double XL Big Green Egg and proper ventilation systems. The restaurant was completely shut down during the pandemic, but reopened with a clear vision of becoming the neighborhood restaurant of the owner's dreams. The kitchen even had to work with the fire department to ensure proper safety protocols, eventually proving their setup met all commercial standards. They've literally cut holes in the canopy for smoke exit routes, showing meticulous attention to operational details.
Value & Pricing
No specific pricing information was mentioned in the review.
Notable Moments
I wasn't sure I would ever reopen it. I told myself that if I was going to do Bauhaus again, it would be the neighborhood restaurant of my dreams.
We're cooking Chinese food on an American barbecue with Korean charcoal. That's how we get down.
The fire department has come and they were like, Shut it down. Shut it down. And then they came and they're like, Oh, wait. No, this is a proper commercial setup.
The chef pays homage to Emeril Lagasse with a Bam when describing the double layer of smoke effect.
The Verdict
Bauhaus represents a bold reimagining of Chinese cuisine through the lens of American barbecue techniques. The brisket dish alone justifies a visit, showcasing how traditional cooking methods can be elevated through unconventional approaches. This restaurant is ideal for adventurous eaters who appreciate technical mastery and fusion cuisine that respects both its Asian and American influences.