Buku: Distinct dining without borders
The question isn’t have you been to Buku, rather, it simply is when are you going to Buku? This innovative, new edition to the Raleigh restaurant scene is not to be missed. Furthermore, consider this to be pretty much a guarantee that one visit will breed another.
Acclaimed Chef William D’Auvray’s vision of preparing global cuisine inspired by the traditional street foods served from the pushcarts in cities all over the world has come to fruition on the downtown corner of Wilmington and Davie streets. And if its first four months are any indication of its future success, then Raleigh dwellers and visitors can enjoy his high quality ingredients and fine-tuned seasonings of culinary perfection for many more visits to come.
You may need to blink a couple of times to remind yourself that you are actually in Raleigh. Its overall concept feels quite metropolitan, and it’s welcomed, not to mention long overdue. Every facet of Buku seems to be aimed at crafting a memorable encounter for a variety of patrons and tastes.
Take the lounge experience. Atmospherically, this space complements the cultural diversity of Buku’s menu. From creating specialty cocktails to curating a multifarious mix of musical performances, Buku deserves an A for effort. Dimly lit with a mesmerizing water wall, this is one chic space that you can very easily settle into with a glass of their deliciously spiced sangria ($8). Music is presented nightly and attracts different crowds accordingly. You’ll find a Sitar player one evening, a blues jam band the next and perhaps a DJ spinning bhangra late night on a weekend.
In the dining room, one need not question the culinary excellence of Chef William. As many local foodies know, he was the former owner and chef of the critically lauded Fins, which closed at the top of this year. Situated in the same location, the preparation and attention he has given to Buku’s menu items are equal to the same detailed execution he devoted to Fins’ offerings, but the variety of Buku’s menu ranging from Asian to Indian to Eastern European fare is beyond compare.
With more than 40 items to mix and match on the dinner menu, deciding can be overwhelming. This is when you trust your server. In fact, a special glossary of terms was created to educate the staff on the various items and ingredients. Allow them to introduce something new to your palette.
Some stalwarts from Fins remain on the Buku menu, like the undeniably divine sashimi selections ($19) -- the freshest and most generous cuts of fish you will find in this town, and the Hot Pot -- a delectable coconut and red curry Thai soup -- an ideal starter to share ($10). You can’t go wrong with any of the seafood selections, but a particular highlight is the Thai BBQ Pike ($10).
The origin of the name Buku is derived from an international slang twist on the phrase “merci, beaucoup" ("thank you very much" in French) Once you’ve dined at Buku, you’ll be the one thanking them.
HelloRaleigh Tip: The wine list is also worth noting. Buku has designed a menu offering more than 30 bottles of distinctive wines for under $30.
Posted by Angela Risko
