State Lunch: How a Historic Augusta Diner Became a Modern Gem

The New Story of an Old Landmark: State Lunch and Steamed Bao Bun

There’s a certain feeling you get when you’re in a state capital. You expect to find history. You look for the old school spots the places that have been around forever. I was walking through Augusta Maine when I saw a name that felt like exactly that. State Lunch.

The name sounded like a piece of history. A classic no frills diner that has been serving politicians and locals for a hundred years. I was in the mood for exactly that kind of story. So I went in.

But the place I walked into was not the place I expected. It wasn’t a dusty old diner. It was beautiful. It was modern and stylish with a gorgeous big bar and a cool vibrant energy. It was a modern gastropub. I was completely surprised and totally charmed.

I sat at the bar and looked at the menu. And that’s when I knew this place had a real story to tell. It wasn’t just burgers and Reubens. It was a trip around the world. Tacos. Ramen. And then I saw it. Steamed Bao Bun.

What was a perfect fluffy bao bun doing on the menu at a place called State Lunch in the capital of Maine? I had to know. I ordered one.

When it came out it was a perfect little flavor bomb. The bun was a soft pillowy cloud. It was stuffed with savory rich pork belly and topped with crunchy fresh vegetables. I took a bite. It was an explosion of flavor. It was sweet and savory and spicy. It was absolutely perfect.

This place was a puzzle. A historic name with a modern vibe and a global menu.

I had to ask the bartender. I said “I have to be honest. I came in here expecting a classic old diner. But this place is so cool and the food is so creative. What is the story of State Lunch?”

He got a huge smile on his face. He told me that’s the whole point. He said I was right. This spot has been a restaurant since 1926. For almost a century it was that classic diner I was picturing. A real Augusta landmark.

But when the new owners took over they didn’t want to just run a museum. They wanted to save the historic spot but give it a new life. A life for today. They wanted to create a modern gastropub for the community. A place that honors the history of its name but serves the kind of exciting global food people want to eat now.

And just like that my perfect bao bun made perfect sense.

It was the entire story of State Lunch in one delicious bite. The name on the outside is the history. The bao bun is the future. It’s a taste of where this town has been and where it’s going.

I left State Lunch feeling so inspired. It’s a powerful delicious reminder that the best way to honor history isn’t just to preserve it. It’s to build something new and beautiful on top of it.

Bringing the Bao Home: A Kitchen Adventure

That bao bun at State Lunch was so good it sent me straight to my own kitchen. I was determined to recreate that perfect, pillowy texture. It turns out, making these little clouds at home is less about a strict recipe and more like a fun, satisfying little project.

It all starts with a bit of magic. You have to wake up the yeast. I like to stir it into a cup of warm water with a couple of spoonfuls of sugar. Then, you just leave it alone for a few minutes. When you come back and see a foamy, bubbly layer on top, you know the yeast is alive and ready to do its work.

Next, you build the dough. I mix my all purpose flour with a pinch of salt and a little baking powder in a big bowl. Then comes the fun part. I pour in the foamy yeast water and a bit of oil, mixing it all together until it forms a shaggy, messy ball. This is where you get your hands dirty. I turn the dough out onto the counter and knead it for what feels like a good ten minutes. You’re rewarded with a dough that’s smooth, soft, and feels alive under your hands.

Now for the most important ingredient patience. The dough goes into a lightly oiled bowl, gets covered with a cloth, and is tucked away in a warm spot to dream. An hour or two later, you come back to find it has doubled in size, all puffy and proud.

After gently pressing the air out, it’s time to shape the buns. I divide the dough into ten little pieces and roll each one into a small oval. A quick brush of oil on top before folding it in half like a taco is the secret. This little trick keeps the two sides from sticking together, creating that signature pocket. I let them rest one last time on little squares of parchment paper, which will be their life rafts in the steamer.

The final transformation happens in the steam. I set up my steamer on the stove and once the water is boiling, I carefully place the buns inside, leaving them a little room to grow. Ten minutes later, you open the lid, and it’s a magical reveal. They’re no longer little dough pockets; they are perfectly white, puffy, steamy clouds.

They are the perfect blank canvas, ready to be filled with anything you can dream up. It’s a little taste of that travel discovery, a perfect pillow of heaven, made right in your own kitchen.

Chef’s Notes: Fluffy Steamed Bao Buns

• Blend dry ingredients thoroughly – Even distribution of yeast, sugar, and baking powder ensures a uniform rise and prevents uneven bubbles.

• Adjust milk gradually – Dough should be tacky but not sticky. Add milk 1 tsp at a time if needed to reach the right consistency.

• Knead until silky and elastic – Whether by hand or mixer, aim for 10–12 minutes to develop gluten. The dough should spring back when poked.

• Proof until dough rises 50% – This first rest relaxes gluten and makes shaping easier. Don’t overproof—look for gentle puffing, not doubling.

• Shape with cupped palms for height – Rolling into tall, smooth balls helps buns rise upward instead of spreading flat.

• Steam with lid cracked slightly – This prevents condensation from dripping onto the buns and collapsing their structure.

• Rest buns post-steam with lid on – A 3-minute pause stabilizes the internal temperature and locks in fluffiness.

• Use tangzhong for extra softness – Cook 1 tbsp flour with 3 tbsp water into a paste and mix into the wet ingredients for a moister crumb.

• Garnish before steaming – Sprinkle sesame seeds or scallions on top for added texture and visual appeal.

• Serve with bold fillings or dipping sauces – Try hoisin pork, pickled veggies, tofu curry, or chili crisp for contrast.

FAQs: Fluffy Steamed Bao Buns

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