A First Look at Bareo

Bareo brings kakigōri and dumplings to Spring Street in Charleston

A dumpling and kakigōri (Japanese shaved ice) concept is coming to downtown Charleston from James Beard nominated chef Nikko Cagalanan and his wife and business partner Paula Kramer. Bareo is set to open February 13, 2026, on Spring Street where Kultura used to be—another restaurant from the husband and wife duo which has moved to a larger location on Rutledge Avenue. 

Bareo will offer a streamlined menu for lunch and dinner in the petite space, with dishes inspired by the foodways of the Philippines and Japan like onigiri (rice balls), handrolls, hand-folded dumplings, bento boxes, noodle soup, and kakigōri. Diners can also enjoy beer, wine, sake cocktails, and a tea service inspired by Chinese Gong Fu traditions in the intimate, den-like atmosphere.

We spoke with the pair ahead of the opening to learn more about the concept. 

Tate Jacaruso: How did you dream up Bareo? 

Nikko Cagalanan: A little over a year ago, we were in New York and stopped into a tiny, unassuming spot for kakigōri. It was very simple, but it stuck with us in a big way. We couldn’t stop thinking about how it felt—quiet, nostalgic, and joyful all at once. That moment really planted the seed.

Paula Kramer: At the same time, Nikko has made some of the best dumplings I’ve ever had. When we started imagining those two things together—dumplings and kakigōri—it just made sense. Savory and sweet, warm and cold, grounding and playful. 

We also had a lot of heart (and money) invested in the Spring Street space. We loved it deeply and wrestled with what should come next. We had hoped to partner with another chef, but when that fell through, we realized this was an opportunity to create something that felt very true to us. We’ve always loved Japanese food, and because of the history of colonization in the Philippines, there’s already so much natural crossover. Bareo felt like an honest reflection of that shared history and of where we are creatively right now, which is focused on bringing both quality and joy to the tables of our restaurants. 

Tate Jacaruso: What makes dumplings and kakigōri a good fit for the Bareo space?

Nikko Cagalanan: Practically speaking, the space guided us. There’s no [range] hood, and we outgrew it much faster than we ever imagined with Kultura. That pushed us to think differently—about longer hours, lunch and dinner service, and a more casual cadence. Dumplings and kakigōri allow us to do that beautifully. There’s steam, there’s care, but no heavy pan-frying or complicated infrastructure. It lets us move a little faster while still being intentional. The format makes better use of the small footprint and supports the kind of relaxed, bar-forward experience we wanted to create. 

Tate Jacaruso: What do you envision for Bareo and its guests?

Paula Kramer: We really want Bareo to function as a true third place—approachable, fun, and easy to drop into. We imagine joyful faces around mountains of kakigōri, people wrapped around the bar, and guests feeling comfortable whether they’re here for 20 minutes or two hours. It’s a place for a casual but intentional lunch, a relaxed dinner, or late-night drinks and dumplings. We want it to feel flexible and welcoming, without pressure or pretense. Bareo is about enjoyment, connection, and ease—food that makes you feel good, in a space that feels good to be in.

Tate Jacaruso: What has the community response been so far?

Nikko Cagalanan:  Overall, it’s been really great. One guest at [the friends and family opening] called kakigōri “the Charleston dessert of the summer” which honestly made us laugh and then feel incredibly proud. 

Paula Kramer: People seem genuinely excited that Bareo will be open for lunch, and we keep hearing the same thing over and over: there’s nothing like this here. That’s been really validating—not just excitement for something new, but excitement for something that fills a gap. There’s a lot of joy around the concept already, and that’s exactly what we hoped for. 

Tate Jacaruso: Do you plan to open more concepts in the future?

Nikko Cagalanan: Definitely—but thoughtfully. My main focus for the next year or so is really on these two spaces, making sure Kultura and Bareo are strong, grounded, and exactly what we want them to be.

Paula Kramer: I’m excited to refocus on Baguette Magic, with a renovation and a new Summerville location slated for this year. And yes—we do have a few other concepts quietly tugging at our heartstrings. 

Bareo’s Opening Menu

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