Week in Reviews

In his mini-review of Yum Bunz, AJC critic John Kessler reveals that though the quick-serve restaurant's team uses local vegetables and naturally raised meats ("when possible"), it doesn't make its namesake bao— steamed buns— in house: "I found out that the buns are made off site in a factory, transported frozen to the restaurant and reheated — showily, from an open kitchen — in steamers." [AJC]