Bun’d Up has closed its location in The Block at Pike & Rose after a little over a year and a half. Bun’d Up opened it’s Pike & Rose location in January of 2021and is known for putting a “modern, Korean twist on the original Taiwanese “gua bao” with handmade buns, local produce, and sustainably raised meat from Springfield Farm.” The location closed a earlier in September, according to a representative from The Block. We were told a replacement hasn’t been named yet, but one is likely to take over in the coming weeks.
Bun’d Up is still available in the DMV at Pentagon Row in Arlington and Union Station in DC. You can also still get your buns in MoCo on Saturdays between 9am and 1:30pm at the Pike Central Farm Market in Pike & Rose and at the Bethesda Central Farm Market on Sundays between 9am and 1:30pm at 7600 Arlington Rd.
Per Bun’d Up: BUN’D UP IS THE BRAINCHILD OF SCOTT CHUNG, WHO REFERS TO HIMSELF AS PART OF THE FOOD NETWORK GENERATION. HE GREW UP ENTHRALLED BY EMERIL AND IRON CHEF, BUT IT WAS A TRIP TO FAMED CHEF DAVID CHANG’S MOMOFUKU RESTAURANT IN NYC THAT BECAME CHUNG’S LIGHT BULB MOMENT. AFTER HIS MOTHER SUGGESTED ATTENDING PASTRY SCHOOL, CHUNG ENROLLED IN L’ACADEMIE DE CUISINE AND WENT ON TO APPRENTICE AS A BREAD BAKER, HELPING HIS INSTRUCTOR MAKE AND SELL PIZZAS AT FARMERS MARKETS. HE EVENTUALLY MOVED ON TO MAKING AND SELLING HIS OWN STEAMED BUNS AT THOSE SAME MARKETS. AND THUS BUN’D UP WAS BORN.
BUN’D UP IS AN EXPLORATION OF THE ASIAN AMERICAN IDENTITY THROUGH FOOD. BY COMBINING KOREAN AND AMERICAN FLAVORS WITH ORIGINAL TAIWANESE “GUA BAO”, WE STRIVE TO PUT A MODERN TWIST ON A BELOVED CLASSIC WHILE HONORING THE HISTORY BEHIND IT. BY BLENDING TRADITION WITH INNOVATION, WE AIM TO CREATE A FUN, CASUAL DINING EXPERIENCE FOR OUR DINERS THAT FEELS FAMILIAR YET ONE OF A KIND, NO MATTER WHAT THEIR BACKGROUND.