Few—if any—restaurants in Manhattan can rival the 16,000-square-foot Buddakan in terms of sheer magnitude and buoyant theatricality. Restaurateur Steven Starr created a New York edition of his Philadelphia original. The feeling of the vast downstairs space is like a dining hall in a medieval castle. Highly pedigreed chef Lon Symensma has cooked at Spice Market in New York City. His toothsome tuna spring rolls are narrow flutes of ruby tuna tartare in a crisp contrapuntal fried shell. Crisp-tender sizzling short ribs are served with tender wide noodles and highly comforting results. "Crying Chocolate" is a warm white-chocolate ganache finished with coffee ice cream and milk. Truly a transporting experience.
Posted by goodeater from Toronto ontario on 10/24/08
Not very impressed. Service was lack lustre. Guess if you are 20 something it is a place to be seen.
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