By Marc Kent
This upscale, lively, ultramodern bistro offers exciting creations starting with a choice of steamed dim sum from a list of 5. Carlene, Steve and this reviewer enjoyed steamed seafood shu mai with its scallop, tiger shrimp, shitake mushrooms and red peppers in a wonton wrap. This was followed by king shu mai with blue crab, lobster, shrimp, pork and asparagus, then mushroom dumplings featuring both shitakes and enokis. Of the 4 pan seared choices, we had grilled pork dumplings filled with pork, cilantro, mushroom and salted radishes. Each had fine distinctive flavor with fine taste and texture, accompanied by three dipping sauces.
The miso soup had a nice sweet, deep flavor and the hot/sour was full bodied, not too acute but excellent. Rock shrimp tempura was a huge dish of small shrimp, properly coated as was the tempura vegetables featuring asparagus, cauliflower, sweet potato, onion rings and broccolini – great selections! The baked scallop was a poor choice, just so-so. A surprise – the Peruvian style ceviche was as fine as we’ve had in excellent Peruvian bistros! There are 5 additional starters listed plus a roster of 6 items on the Robata Grill.
We turned to the menu of 13 sushi and tasted fresh, cool yellowtail, blue crab, spicy tuna and Scottish salmon . All tasty, nice size portions. We’ll sample others another time.
Choosing from the “Wok” category was a problem as some 18 listings covered beef, chicken, fish, shrimp, vegetables and starches. We had the Kimchee glazed sea bass with this Korean glaze atop a large portion of perfectly prepared bass – accompanied by a edamame risotto and stir fry green beans. This delicious Peking duck arrived in precut shards of tasty, tender fowl with scallions, carrots, bean sprouts and cucumber sticks with soft pancakes and a fine homemade hoisin sauce. These are great dishes – both must try! We must return to explore others in the near future.
Weekday evenings find only two out of the four desserts available – assorted mocha ice cream in mango and guava and red velvet flavors – plus ginger/coconut ice cream. Friday and Saturday adds peanut butter and jelly wonton plus “Buddha’s Bento” containing milk chocolate lava cake with Grand Marnier, coconut curry – crumble, ginger ice cream, a green tea “Cigar” filled with strawberry mousseline, yuzu marshmallow and fresh fruits. These we will also taste another day.
With a wine and beer listing, Buddha presents 15 specialty creative cocktails; 26 sakes (3 by glass, 23 by bottle), 16 white and 21 red by bottle and glass. Select from 11 Asian influenced beers and 3 Japanese craft beers. There is a full bar service.
General Manager Damian Burke and server Jason are knowledgeable and helpful in suggesting food choices – Bravo. Chef Tony Torres is to be heralded for his creativity-Bravo again.
Buddha seats 200 inside and 40 outside at 217 East Atlantic Avenue in Delray Beach (561-450-7557) and is open 7 days. On Sunday, Monday and Tuesday the hours are 4PM to 10PM, Wednesday and Thursday until 11PM plus Friday and Saturday until 2AM. Note there is a private room available that seats some 50 diners. We found this to be a fine experience and suggest you…Go and Enjoy!
