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The chefery never stops at Trenchermen�not even on casual Sunday mornings. Among the progressive dishes found on the brunch menu are noodles fashioned from translucent pigskin and tossed with lobster in a porky broth; housemade bagels coated in sauerkraut and paired with a mustardy cream cheese; cinnamon rolls made with soft potato dough that are almost as salty as pretzels. Obviously, chefs Mike and Patrick Sheerin aren�t the type of guys to just throw a ham and cheese sandwich on their menu. But their mortadella-kimchi bao comes close. The brothers explain how it�s different:
The �bao�
�We�re Chinatown fanatics,� Patrick says. That�s why when the guys were brainstorming ways to use extra mortadella (left over from a dinner menu dish), bao came to mind. This isn�t a strict bao: The dough is a basic roll dough, stuffed with that mortadella, some kimchi and two types of Gouda cheese�one aged two years, the other aged five. But, like proper bao, it�s steamed before being baked.
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