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]