Jared had been talking about going to Buddakan NYC for a long time: when we passed it while in the Meatpacking District or when it was referenced during Top Chef. So for Christmas last year I bought Jared a gift certificate, which we finally used this past Sunday night. Buddakan is one of the most talked about restaurants in New York, so we had an inkling it would be a great meal.
Buddakan's service style is like that of a chef's tasting menu, with plates designed to share but still in a single person portion. I love this way of making and serving a meal. You get to try everything that comes to the table and are still as full as if you had your own appetizer and main course. Our waitress noted that our selections would come out as they were ready, took our drink order, and was off.
We contemplated the menu, and by the time our cocktails were set down before us, we were ready to order. A note on the Buddakan cocktail list: a bit pricey (aren't all really good Manhattan cocktails a bit pricey though?) but their mixologists have mastered them. I ordered the Charm, made with passion fruit liqueur, apple, fresh berries, and Prosecco. It was sweet, a little bubbly, and refreshing given the oppressive heat of the subway ride and walk we had just endured. Jared ordered the Haze, made with Hendricks gin, litchi, and nigori sake. While it wasn't my kind of drink, he enjoyed it.
For dinner Jared selected the edamame dumplings and Mongolian lamb chops, and I chose the pork potstickers to start and sweet & crispy jumbo shrimp. The two appetizers came one after the other, starting with the edamame dumplings. Jared had been talking about them earlier that afternoon, sharing people's FourSquare comments on Buddakan and telling me, "Everyone says you HAVE to get the edamame dumplings." They were excellent; creamy on the inside and served in a bit of broth. Next were the pork potstickers. Crispy on one side, soft on the other, they were served with a soy vinegar and chili dipping sauces. Also delicious. But, the chili dipping sauce was unbelievably spicy.
Next was the sweet & crispy jumbo shrimp with citrus salad and radish, which went well with our side dish, chilled udon noodles with lime sorbet and peanut sauce. I loved loved loved these shrimp. They were well cooked, the salad was cold and fresh, and the accompanying sauce was creamy but not heavily so. After just a few of them and some of the noodles I was full, and secretly glad that I could count on Jared to help me finish them. While still enjoying these dishes, Jared's lamb chops came to the table, and were perfectly cooked, browned around the outside and pink in the middle. I took a small bite, and despite the great presentation, was reminded that I don't like lamb. We left nothing on our plates which is a testament to how fabulous the food was.
Although we were really full (food coma full) we could not skip dessert (wedding diet be damned) and ordered the almond bread pudding to share, and a cappuccino for Jared. The bread pudding was served warm with bananas, butterscotch sauce, and whiskey ice cream. Our only criticism of our entire meal was that you couldn't really taste the whiskey in the ice cream. If that's the only complaint one has on a dinner out, I'd say it's a success!