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Wow Bao launches in Los Angeles as delivery-only concept

Opening marks fourth delivery concept for Lettuce Entertain You Enterprises

Lisa Jennings, Executive Editor

August 22, 2017

1 Min Read
Wow Bao
Christina Slaton

Lettuce Entertain You Enterprises is bringing the fast-casual Wow Bao chain to the West Coast for the first time, but exclusively as a delivery-only concept.

Wow Bao has about nine locations, mostly in Chicago. In Los Angeles, the restaurant will operate from a kitchen near the campus of the University of Southern California.

dumplings-wow-bao_1.jpg 

The chain’s steamed buns, pot stickers, dumplings, and rice and noodle bowls are available for delivery in downtown LA through UberEats, DoorDash, GrubHub, Caviar, Eat24, Postmates, Amazon Prime and Tapingo.

This is the fourth delivery-only concept LEYE has launched this year. In Chicago, the multiconcept operator recently debuted Lucky Dumpling, another Asian concept, as well as ASAP Poke and Seaside’s. The Chicago locations operate out of sister restaurant kitchens. 

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In California, other LEYE restaurants include M Street Kitchen in Santa Monica and Stella Barra Pizzeria, with locations in Santa Monica and West Hollywood

LEYE owns, manages or licenses more than 100 restaurants across the U.S. and in Canada.

Contact Lisa Jennings at [email protected]

Follow her on Twitter: @livetodineout

CORRECTION: An earlier version of this story had an incorrect unit count for Wow Bao.

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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