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Lucas Doverspike and Matt Faurot started Radical Sasquatch in 2017 to show how far a dumpling can stretch. They point out that nearly every culture worked out its own version of filled dough, running from steamed to fried and savory to sweet, and they build the menu across that whole range. They sign off their story with stay radical.
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Lucas Doverspike and Matt Faurot started Radical Sasquatch in 2017 to show how far a dumpling can stretch. They point out that nearly every culture worked out its own version of filled dough, running from steamed to fried and savory to sweet, and they build the menu across that whole range. They sign off their story with stay radical.
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