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A long time ago, I spent a few good months traveling back and forth between Philadelphia and New York. At the time, there was an incredible restaurant in Philly called Buddakan. A few years later, the owner of Buddakan made a avery rare jump into the very rare air of the New York restaurant scene. Well, I’m excited that my long relationship with Buddakan is going to continue: the current executive chef at Buddakan is giving up the gander and coming to get the goose that Denver has to offer. (Ohmigoodness, that was a bad sentence.) The current lead chef at Buddakan, Lon Symensa, and his new partners in the Flow Restaurant Group are set to open a new spot at the base of one of my favorite buildings in Denver, Sugar Cubed. If you really want to have some fun, click through for a little tour the restaurant team is taking (took?) through Southeast Asia. The point of the trip: plan the menu. Sometimes I sort of secretly wish I was a chef. http://blog.riverfrontpark.com/index.php/1146/