New Eats: Crosstown’s Bao Toan brings the Bao Bao Shrimp
The cha giò from Bao Toan in Crosstown Concourse are fried pork spring rolls with a setup of fresh basil, shiso, fish mint, cilantro, sliced pineapple, pickled carrots and daikon. (Joshua Carlucci/Special to The Daily Memphian)
Joshua Carlucci
Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com
The moment you step into Bao Toan in Crosstown Concourse, you know you’re in for something different.
Bao Toan is not the usual Vietnamese pho and banh mi joint, and that’s by design. The team behind Mochi & Mi — Margaret Tong, her mother Karina Pham, and her sister Chloe Tong — wanted to do something sleeker, moodier, a place where Vietnamese cuisine could share a table with elegance. And they nailed the vibe.
The space is swanky. Bamboo lanterns hang overhead, casting a warm glow over a long, elegant bar. The walls are painted with murals of swaying flora; the lighting is dark and sepia-toned; and the whole thing feels like a scene setter for a great meal.
It’s the kind of place that builds anticipation while you wait in the lobby, the kind where you lean in a little closer to whoever you’re with. It’s date-night gold.
Topics
New Eats Subscriber Only Crosstown ConcourseThank you for supporting local journalism.
Subscribers to The Daily Memphian help fund our not-for-profit newsroom of nearly 40 local journalists plus more than 20 freelancers, all of whom work around the clock to cover the issues impacting our community. Subscriptions - and donations - also help fund our community access programs which provide free access to K-12 schools, community organizations, and more. Thank you for making our work possible.
Related stories
New Eats: Swagath brings more than a taste of India to East Memphis
A new Indian restaurant has two chefs, one from northwestern India and one from the south of the country.
$10 Deal: Nagoya House’s tonkotsu ramen won’t leave you wanting
Unlike some budget-friendly ramen joints that cut corners, Nagoya’s broth delivers a depth and complexity that holds its own — especially against others around the city.
Elevated Vietnamese cuisine coming to Crosstown
Bao Toan, from the family behind Mochi & Mi, will open their newest restaurant Wednesday, Jan. 29.
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.