bu•ku, the new “global street food” concept of Chef William D’Auvray, will open today. The menu is an eclectic assortment of exotic soups, breads, and other street foods, focusing primarily on Asia, but with a great mix of other regions including Eastern Europe (pierogi), South America (empanada), and Mexico (cochinita). Everything is made in-house, including the fantastic cha siu bao, the steamed barbecued pork buns from China, and the paneer, served with kale, sweet onion and cardamom. Indian chapati and papadum are also made fresh, in house.
Fortunately, for those who were fans of Fins, you can still get a lot of D’Auvray’s signature dishes, including his Indonesian style snapper and the best sashimi in town.
The restaurant’s decor has not changed. It’s the same big space, with some additional prints added. This type of more casual dining, however, should transform the restaurant. Whereas Fins was a place you went to on a special occasion, bu•ku will be a place for a group to get together for drinks and lots of great snacks. It’s a festive place, with flavors from across the world. And if you want that special meal, you can still get it at bu•ku. We certainly know that with William D’Auvray heading up the kitchen, the food will be excellent.
bu•ku will only be open for dinner this week, but I suspect lunch service will begin next week.
110 East Davie Street
Raleigh, NC 27601