St. Johns' The Baowry on Brick-and-Mortar Plans, Menu

Earlier this year, the proprietors behind St. Johns food cart The Baowry, Ross Skomsvold and Molly Scott, announced plans to turn the (literal) crackhouse behind their cart into a proper brick-and-mortar restaurant, chronicling their process on a often-hilarious blog (sample post: "Another great discovery was a clumsily erotic zine written by the previous tenant. The style was a little bit like Johnathan Safran Foer meets somebody with no talent.").

An update: According to Scott, the brick-and-mortar location (with a proper induction burner) will greatly expand the Baowry's menu, with several recipe-development items already making appearances on the cart's specials menu — chili garlic prawns on noodles; confit chicken wings in a honey lemongrass glaze. "One dish in particular is the confit duck we have been playing around with for the last few months, served peking duck-style with steamed buns, rich slow cooked duck meat, and a house-made plum sauce," Scott says. "It's designed as a dish for two to share and served with various house-made pickles and condiments. We're planning on keeping the price point under $10 a plate." Third partner Alan Torres will serve as bar manager, creating "complimentary cocktails" to the menu.

The Baowry plans to hold at least four pre-opening dinners to test out food and cocktail menu items, and once open, promises to be a late-night spot for the St. Johns neighborhood. Projected opening: October 1.
· The Baowry [Official site]
· All Previous Cart Talk Coverage [Eater PDX]