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April 29, 2026

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Danny and Dad and Dumplings! Oh My! The Blue Collar Foodie and Moon visit Bao Dumplings & Bao Tea

Moon’s Review

“Tonight Dad and I went to Bao Dumplings in Fair Lawn, NJ. They don’t have a kids’ menu, but they have souper dumplings. I like the lamps from their culture. The Dumplings are amazing and juicy! The meat in the Dumplings is flavorful. I love it and so will you. The staff is helpful, kind, and nice. Can it kid? YES IT CAN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!”

The Blue Collar Foodie’s Review

On this installment of Can It Kid, Danny and I took our epicurean interests to Bao Dumplings & Bao Tea, located at 21-06 Maple Ave., in Fair Lawn, NJ. Now, as Danny stated in his review, there is no kids’ menu at this establishment. However, if your child has a slightly adventurous appetite, they will be able to find something on the menu to fill their bellies and their hearts.

Luckily, Danny and I enjoy similar gastronomic tendencies. Several of these similarities allow us to go on foodie adventures, which is what reanimated this blog to its current zombie-like status. Back from the dead, better than ever, with at least 85% less cursing and 90% less similes and metaphors that compare my love for food to adult embraces, usually in movies that are at least PG-13. I apologize for having to go full Danny Tanner during this reboot, but you can always read some of my earlier blogs to hear how many times I use the word “moist” to describe my food.

Sorry, I went off on a tangent there, but, hey, at least that hasn’t changed since The Blue Collar Foodie was born. Anyway, very few foods in the pantheon of provisions make both Danny and me squee like a K-Pop Demon Hunter fan hearing the first few bars of Golden. One such magnificent morsel is the humble yet fulfilling dumpling.

These amazing, tiny, wonder-filled pillows of perfection are adored worldwide. They are perhaps the second most loved pocket of joy in the world, other than, of course, the elusive fancy dress pocket that all women scour the internets to locate. Since the TikTok shop seems to have cornered the market on pocket-filled Mom gear, we will turn our attention back to the runner-up, the Dumpling!

In case you weren’t prepared for a brief history lesson, buckle up, buttercup; I am about to dump some knowledge on your brain. See what I did there…Dump… Like Dumplings… That is some solid wordplay, people.

Dumplings can be traced back to a traditional Chinese medicine man, named Zhang Zhongjing, who lived during the Eastern Han Dynasty from 150 A.D. to 219 A.D. During a particularly cold winter, the people in Zhongjing’s village were suffering from the freezing conditions. Zhongjing jumped into action like the ancient version of Guy Fieri he was, and used his culinary prowess to take his constituents out of the cold and bring them all the way to Flavor-Town!

Now, there is no evidence that Zhang’s pioneering pouches helped stop the scourge of frostbite that was wreaking havoc on his village. However, it is known for a fact that the entire village gave Zhang’s new recipe five stars on Ye-Old Yelp! Like all great culinary creations, before Zhang could even franchise, the entire village was creating copycat recipes and devouring these delightfully delicious dumplings. From their modest medicinal beginnings to their current traditional role during the Chinese New Year, dumplings have solidified their status not only in Chinese Cuisine but also in the global foodie scene.

Enter the American Dumpling House! These eateries seem to be popping up across the country, much like Ramen Restaurants did a decade ago. When trends like this occur in the foodie world, it is a double-edged sword. The market is flooded with restaurants of varying quality, making it difficult to know which ones are worth spending your hard-earned money on. Lucky for you, there are food bloggers like Danny and me who are willing to put our bellies where our URLs are and report back on the dozens of new establishments that appear, seemingly out of nowhere.

I am here today, standing on my soapbox, advocating that you and your family go check out Bao Dumplings & Bao Tea in Fair Lawn, NJ. I will be honest, this request may be a little selfish, because the more of you who eat there, the more likely this restaurant will remain for years to come, and I can get local handmade dumplings whenever my heart desires. Ready for more honesty, I desire them more often than you think, and probably more often than every doctor other than Zhang Zhongjing would prefer.

On our Danny and Dad date to this delectable dumpling domicile, we chose to order a veritable smorgasbord of these pleasant pouches filled with happiness and dreams. We decided on the Bao Sampler Platter, which delivers the following variations of dumplings: four Pork with Scallion, four Chicken with Corn, and four Beef with Onion. For a total of 12 bliss-inducing pillows of joy. In addition, we added six Pork Soup Dumplings and six Crab and Pork Soup Dumplings to round out our meal.

One might ask, isn’t that too many dumplings for just a dad and his seven-year-old son? To that I say, one might need to find a new blog to read! Asking that question proves only one thing! You don’t know Danny or me at all. That is like asking Scooby and Shaggy if eating a whole box of Scooby Snacks is necessary. It is like asking Homer Simpson if he should eat that last forbidden donut. You get the point! In a world full of Doofenshmirtz, be a Phineas and don’t judge people!

I assure you, none of these dumplings were left behind on the battlefield that was our table. We ate every single beautiful, juicy, flavor-filled dough purse of delight and left with a smile on our faces!

Dumplings are simple by nature. They all consist of an unpretentious dough that embraces a flavorful filling. However, just because something appears simple, it doesn’t mean it is easy to make. A magical dumpling has a dough with just the right amount of bite and mouthfeel to add to the eating experience, but not overshadow its co-star, the contents. Moreover, the filling must be seasoned enough to shine bright like a magical edible diamond, but not overly seasoned.

Bao Dumplings & Bao Tea understands this assignment and delivers a delicious dumpling that pairs well with both the included dipping sauces and the optional spicy minced pork chili oil. Which, if you ask me, and you are, because you just read fourteen paragraphs of my ridiculous ranting, is a must-order addition to your meal!

Each of these delicate dumplings is filled to the brim and sturdy enough to withstand a momentary bath in your chosen sauce, and a brief flight from the dish to your mouth. Once their one-way trip to your face-hole is complete, these one-bite wonders deliver tremendous flavor that will make your soul sing.

Now let’s talk Soup Dumplings. Or as Danny stated in his review, Bao Dumplings & Bao Tea’s Souper Dumplings. Which, you have to agree, is wonderful wordplay for a seven-year-old. As you can see, the dumpling doesn’t fall far from the dumpling tree… Alright, that one didn’t work, but you get the idea. We are two wontons swimming in the same soup. That one felt better. I am happy I didn’t give up.

Anyhoodles, once again, Bao Dumplings & Bao Tea did not disappoint this father-and-son dining duo. As discussed, dumplings are consistently difficult to deliver at a high level, and Soup Dumplings are even more so. These juicy soup-filled pouches of perfection must have the constitution to retain their shape through the cooking process, table service, and the sauce-to-the-mouth flight, all while full of scrumptious soupy goodness. Moreover, they have to remain delicate enough not to be overly chewy when you bite into them.

As you can see from the diagram above, this is not an accident but a well-thought-out delivery system perfected over thousands of years. The soup dumplings at Bao Dumplings & Bao Tea follow this blueprint expertly and remain intact throughout the dining process, which is no small feat.

The contents of a soup dumpling are just as important as the delicate doughy vessel that harnesses its power. Luckily, for this Blue Collar Foodie and his sidekick Moon, Bao Dumplings & Bao Tea is well-versed in the dark arts of the soup dumpling, and the lavish liquid contained in their Souper Dumplings is fantastically flavorful.

If you choose to order the soup dumplings, I highly recommend following the instructions above on how to eat these piping hot sacks of scalding soup. If you fail to follow these simple instructions, you will unleash the lava contained within these dumplings without proper ventilation. Thus, ruining the rest of your dining experience due to scorched taste buds. I suggest you heed Scorchy the Soup Dumpling’s warning!

Moreover, the best way to eat dumplings is with friends and family. The more the merrier, too, because then you can order more variations and other fun food that dumpling houses offer.

Speaking of that, Bao Dumplings & Bao Tea offers an extensive menu of culinary creations that do not consist of delicious dumplings. This is good for our family because Kat does not share our affection for all things encased in dough. They serve appetizers, soups, noodle dishes, rice dishes, and wok-fried dishes. Kat has tried a wide variety of these offerings and has given them all the nod of approval. Which in Kat language is, “four paws up!”

I, for one, venture to Bao Dumplings & Bao Tea to scratch my dumpling itch. However, if you go on gastronomic adventures with dumpling deniers, then it is good to know that Bao Dumplings & Bao Tea has got your back, Jack!

Overall, Danny and I are huge fans of Bao Dumplings & Bao Tea in Fair Lawn, NJ. Not only is the food amazing, but knowing that we are always 2.4 miles away from these primal prodigious purses of power makes me sleep better at night. I urge you to visit this establishment and eat your weight in Dumplings! Remember, as we learned from Zhang Zhongjing, they are not only tasty, but they are good for your mind, body, and soul! So, head over to Bao Dumplings & Bao Tea and take your medicine!

Can it Kid? Yes, It Can!!!

Does it Adult? Yes, It Does!

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The Blue Collar Foodie

Posted on

March 15, 2017

Posted under

review

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Broadway Dog House Enters The New Jersey Hot Dog Battle Royal

As I press onward through this daft adventure called life, I find my palate is slowly getting more and more discerning. I am further compounding this issue by actively endeavoring to hone it like a Shun blade in a feeble attempt to become a better foodie. Due to my hobby, turned unpaid part-time job, I feel it is my duty to be able to dissect a dish mentally, and pick out even the subtlest of flavors. This process has consumed me. With every article I write, dish I cook, beer I sip, and plate I eat I fall farther down the rabbit hole, and I have now realized that I can get out.

Like a naked picture of your grandma that you find stashed in the attic in your grandfather’s army foot locker. There are things you can’t un-see… or in my situation un-taste. Since I started this blog I have sought out the best tasting food and drink that I could find, and as an unfortunate by-product my brain, belly, and taste buds have all united against me. They not only crave this inspiring flavor, but they damn well expect it.

I no longer can rock a gas station taco and chug an Old E 64, before suiting up to play a baseball game in the hot July sun. Call it getting old, call it selling out, or call it becoming refined, I have lost my love for almost as many foods as I have found over these years.

However, there is one particular food item I will never turn back on, no matter how much foie gras and Farmhouse Ale I consume. Usually, and lovingly described as lips and ass stuffed inside the small intestine of a completely different animal. This description should, but hardly ever does, scares anyone away. I am of course speaking of the pride of American cuisine, the mother F’in HOT DOG!

Now, if you grew up in New Jersey, specifically the Bergen or Passaic County area, you know that the Hot Dog business is serious business. Debates, arguments, even fisticuffs, have been known to break out at bars throughout this region when the topic of who makes the best dog is brought up. I myself, am a Rutt’s Hut nut, but I appreciate all the old school joints; Johnny and Hanges, River View East, The Hot Grill, The Fireplace, Jimmy Buff’s, Hot Dog Johnny’s, etc.

With that said, when a new hot dog establishment sets up shop in my neck of the woods, I begin to salivate like one of Pavlov’s puppies. My imagination begins to run wild, pondering the possibility of finding my new favorite dog. Will they fry them, boil them, or grill them. Will the cover them with chili and cheese, or will the dog bark for itself. The prospects are seemingly endless; which leads to a fixation, that becomes a hankering, which turns into a craving, and finally manifests itself as an obsession!

Welcome To The Dog House

As if my beer soaked cerebral cortex was following the Fight Club Penguin’s wacky ass recommendation, my mania caused me to slide into a momentary lapse of Hot Dog dementia. I rode this metaphorical pork fat laden slip and slide all the way to Broadway Dog House, located at 27-03 Broadway, in Fair Lawn, New Jersey.

Can I take your order?

From the moment I walked into Broadway Dog House, I knew I was going to love it. Memories of all the hot dog joints that I traveled to in the past gently washed over me. The smell of the fryaltor alone was enough to conjure warm fuzzy recollections of Texas sauce, family meals, homemade relish, and long Sunday drives. In short, if Broadway Dog House was on Tinder, I would swipe to the right so hard and fast that the app itself would file a restraining order on their behalf.

As I mentioned earlier, my roots are at Rutt’s, so I tend to favor dogs that have been bathed enthusiastically in sweet-sweet glistenin’ oil, as the lord intended. Luckily for me, this is an option at Broadway Dog House. However, unlike the old school joints that tend to treat boiled and fried like the dark side and the light side of the force, Broadway Dog House is all about the compromise. Meaning, that since my heathen of a wife is not on team fried goodness, she was able to order her hot dog cooked in the more traditional, albeit wrong way.

Normally, the first time visiting and establishment like this, I would keep my order very simple because I want to taste the dog itself. If an establishment uses sub-par pups, I am out. However, as I was pondering my order, one specific menu item grabbed my attention and when it was my turn to order I opened my mouth and there was nothing I could do but speak its name… The Deep Fried Bacon Dog! Kat followed the ordinary plan and requested a basic hot dog, but opted to add Broadway Dog House’s secret sauce instead of her usual ketchup. We also ordered a Chili Cheese Dog, cooked heretic style, so Kat and I could share it.

Look at that sweet-sweet beautiful bastard!

In true Hot Dog joint form, our order was ready in no time and we were able to dive into our dogs. Listen, I fully understand I am an easy mark. I am like a wide-eyed Wisconsinite walking through downtown Paris near the Eiffel Tower, when it comes down to this particular fare. With that said, because I love this shit so much, I know a good dog when I bite into one, and this my friends is a good damn dog!

Let’s discuss why, shall we. A strong hot dog is like a solid house, it all starts with the foundation. In the Hot Dog world that means good bread equals a good start. Broadway Dog House apparently knows this decree, and have chosen the perfect bun to house their delicious meat stick. The bun cannot be too large or the purveyor risks detracting from the flavor of the dog. It can’t be too small either or the weight of the dog and the toppings could compromise the bun’s structural integrity leading to what we in the business call a dog-gone tragedy. Alright, no one calls it that, but I really love puns, so freaking deal with it!

Working from the ground up, the next stop on this Hot Dog train of knowledge, is the Hot Dog itself. NOT ALL HOT DOGS ARE CREATED EQUALLY! Depending on how the dog will be prepared and what style you are going for, the choice of the dog is some pretty important shit. Since Broadway Dog House rocks two distinct styles they had to choose their dogs wisely, and once again they excelled in this category. The dogs were packed with flavor and even the one that was not fried had a solid snap to it when bit into.

The final element that must be discussed when constructing this illustrious snack is of course, the toppings. This is where the magic happens people. Assuming that one has heeded the aforementioned caveats, we should now have the perfect canvas to create a glorious meat monument. If a structurally sound, fresh bun seamlessly snuggling a high quality, properly cooked, Hot Dog, doesn’t arouse your inner Bob Ross, you may very well be dead inside. Whether, you are a simple Ketchup or Mustard type like Kat, or a balls-out topping fiend like me, there is something quite enjoyable about the customization of this amazing treat.

I digress… My diatribe about the perfect pup may be coming to an end, but I still have a bit to say about the Dog House on Broadway. I did not confirm my suspicions and I don’t want to accused by our president for being fake news; but I believe Broadway Dog House actually uses two different brands of hot dogs in an attempt to achieve hot dog nirvana. One for frying and one for the ones that are cooked wrong.

Even when they are cooked wrong they taste right!

I, of course had to steal a bite of Kat’s before she finished it and I was glad that I did. The secret sauce is very similar to Big Mac sauce, just fresher, and I assume without the crack-cocaine that is obviously put in all the food served at McDonald’s. I will admit the hot dog itself was pretty damn tasty, I mean I am still on team Deep Fry, but I no longer despise those who are not. I don’t mean to be hyperbolic, but I think this Hot Dog might have saved our marriage! Okay, of course, I mean to be hyperbolic, I am a writer, that is what we do.

Here Chili, Chili, Chili

As for the Chili Dog, I usually don’t cheat on my true love, the Texas Dog, with its meatier more voluptuous cousin, but as they say, chunky sauces need lovin’ too. The key to a good Chili Dog is simple, respectable chili. It appears that Broadway Dog House grasps this basic concept because they did not just spoon some Hormel on top of their artfully prepared Hot Dog. It seems they are using what I believe to be homemade Chili, or at the very least a high quality knock off.

Broadway Dog House sells other things than hot dogs of course. Sliders, sandwiches, and traditional sides are a few of these items, and I am sure I will eventually eat them all. However, one thing is for damn sure, every time I walk through their door I will be ordering at least one, DEEP FRIED DOG! In my opinion, Broadway Dog House is a serious contender in the battle royal that the New Jersey Hot Dog scene is, and from my perception, always been.

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The Blue Collar Foodie

Posted on

March 21, 2013

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review

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Old San Juan Makes The Blue Collar Foodie Say ¡Wepa!

One of the phenomenal luxuries of living in Bergen County New Jersey is the never ending list of culinary quests that one can embark on, within mere minutes of their residence. There are very few cuisines that a simple Google search cannot turn up five or more restaurants within a reasonable proximity. So, when I do have the opportunity to visit a restaurant that is sharing a scarce delicacy that I normally have to venture into New York City for, I get rather excited, especially when I score a Groupon for said indulgence. The style of gastronomy that I am referring to is none other than Puerto Rican food, and the establishment that is delivering this tantalizing fare to the Bergen County area is Old San Juan, located at 165 Route 46 West in Saddle Brook, NJ.

From the outside, this restaurant seems quite unassuming, mainly due to ear defiling noise and the unpleasant eye contamination that occurs when your next door neighbor is a bustling freeway. Thankfully, once you enter Old San Juan you are whisked away from this suburban netherworld and brought to a veritable wonderland of peace and tranquility, complete with the heavenly aroma that only accompanies the wonderful cuisine of the islands. When Kat and I entered the restaurant we were instantly greeted by a smiling face and escorted to our table promptly, which is always appreciated. Furthermore, the modern, fresh, and clean interior design seemed to comfort Kat and I, almost immediately.

Old San Juan Exterior

Once we were seated we were given menus from our waitress and she took our drink order as well. Old San Juan, like most non-chain restaurants in New Jersey does not have a liquor license but they do allow you to bring your own bottles of wine or beer. In addition Old San Juan offers an added bonus of B.Y.O.B Sangria, which allows you to supply the wine which they will serve with their own blends of fruits, creating an island inspired cocktail that pairs perfectly with Puerto Rican Food. Kat and I perused the menu and after some serious deliberation we made our selections and signaled the waitress to join us once again.

If you have ever used a Groupon before you are well aware that there are specific guidelines to follow for each and every Groupon that you purchase and in order to take advantage of the substantial discounts, these rules must be followed. I always present my Groupon to the server before I begin the ordering process. The reason I do this, is because some of the regulations can be somewhat convoluted and the wait staff will be able to guide you down the path that allows you to use your Groupon at the end of the night. There is nothing worse than attempting to pay for a bill with a Groupon and finding out there is an issue with using the deal, because of something you ordered. Our Groupon stipulated that we could order 1 appetizer and 2 entrees, so we chose the Tostones Rellenos de Pernil , Stuffed Plantain with Pork, for $10.95. Kat then ordered Churrasco, Skirt Steak, for the reasonable price of $21.95, while I decided upon the Pargo Rojo Entero, Whole Red Snapper, in a garlic sauce, for a sensible $23.95. Each of our meals came with a choice of rice and beans, plantains, or a salad as a side dish, but considering that going to a Puerto Rican restaurant and opting to not try the rice and beans is tantamount to giving a purple nurple to a UFC fighter, we wisely chose the rice and beans to accompany our meal.

Roast Pork Stuffed Plantain

When our appetizer arrived, I knew we were in for a treat. Not only was the presentation of this traditional Puerto Rican dish exquisite, it smelled so damn good I almost divorced Kat on the spot so I could marry the chef, regardless of his or her sexual orientation. Kat and I each took a forkful of the mountain of roast pork that was erupting out of the crispy fried plantain, which soon joined the pork on our fork, and took our first bite in unison. The noises that we made after that first bite are usually heard in sleazy hotel rooms located on highways, not restaurants, but we did not care, because it was that good. The textures married perfectly with each bite while the flavors hopped, skipped, and jumped across our taste buds. When our waitress delivered our appetizer she pointed out that our table was equipped with homemade hot sauce that she warned was very hot. Kat and I might as well be the co-presidents of the Hot Sauce Fan Club, so we did not heed the waitresses warning at first and added a little bit too much hot sauce to one forkful of yummy which started a five alarm fire on our tongues that was not easily quenched. After our battle, we experimented with different amounts of this forceful yet flavorful sauce and found just the right quantity to use, which added tremendous taste without scorching the earth.

Skirt Steak With Chimichurri Sauce

Shortly after we finished our appetizer our main courses arrived. As our dishes were delivered, we noticed that once again the presentation was lovely and the portions were generous to say the least. Kat’s skirt steak was at least 12 ounces and my Red Snapper probably weighed in at 2 pounds. Kat and I began to eat our entrees and all semblance of conversation ceased for at least 5 minutes. We were mesmerized by the food that was brought to our table. My fork tender, juicy, Snapper was swimming in a butter garlic sauce that heightened the snapper’s natural flavor tenfold. Kat’s expertly prepared, tender steak was served with a Chimichurri sauce that was delicate yet delicious, not overpowering like so many others I have tasted. As for the rice and beans, it would not be a complete Puerto Rican meal without them; they were the perfect side dish to an amazing meal.

Red Snapper With Garlic Sauce

If you are like me and you are looking to explore the world one plateful at a time, I highly recommend Old San Juan. Everything we tried was terrific and prepared exactly how we asked for it. In addition, even without the Groupon, the prices are reasonable and the service was fantastic. In the lovely words of the land that inspired this beautiful meal, ¡Wepa!