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| Kobe beef slider with Thai basil aioli on toasted sesame brioche |
Executive chef Mark Hellyar, who took over for veteran opening chef Scott Swiderski in mid-2010, has been slowly carving out his own legacy by offering more avante-garde dishes that are still in line with the Asian fusion theme, like the Vietnamese O Toro carpaccio with finger lime caviar and peanuts. He says it has been a chance to engage more sophisticated or curious palates with traditional preparations he learned during his time in Japan. “We offer these dishes as daily specials,” says Hellyar, who worked at the Grand Hyatt in Tokyo. “It’s really about making sure the waitstaff is educated so they can educate diners.”
One thing is for certain about Buddakan’s frequent diners: They are well schooled when it comes to the menu. “If we take a dish off the menu or alter it in any way, our guests know,” says Evans. “We are very strategic about movement on the menu. There is such an emotional nature to these dishes, for both guests and the staff.” Prime-time reservations are especially hard to come by during the holiday season, when larger parties vie for seating at the communal table. And bolstered by the success of last year’s inaugural run, Buddakan will be open once again on Christmas Eve and Christmas Day. Don’t look for any special holiday menus, though. As 13 years proves, there is no point in messing with a good thing. 325 Chestnut St., 215-574-9440
