{"id":302915,"date":"2025-10-14T15:14:20","date_gmt":"2025-10-14T15:14:20","guid":{"rendered":"https:\/\/www.europesays.com\/us\/302915\/"},"modified":"2025-10-14T15:14:20","modified_gmt":"2025-10-14T15:14:20","slug":"chef-danny-bowien-talks-about-working-at-buddakan","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/302915\/","title":{"rendered":"Chef Danny Bowien Talks About Working at Buddakan"},"content":{"rendered":"

Danny Bowien\u2019s move to run the kitchen<\/a> at Stephen Starr\u2019s Buddakan<\/a> is part of a broader trend: big-name chefs trading boutique operations for larger institutions \u2014 bringing indie spirits to giant dining rooms. They include chefs like John Villa (now at the newly opened Seahorse<\/a>), who left the three-star NYT restaurant, Pico after it closed, for Tao, and Mark Ladner, who fine-tuned Stephen Starr\u2019s kitchens (and whose influence can be traced to dishes like the 100-layer lasagna appearing on Starr\u2019s Philly menus<\/a>). An interview in W Magazine<\/a> shows how the pressures on independent restaurateurs and chefs can lead to a fork in the road. Now, Bowien is stepping into Starr\u2019s 25-year-old flagship to revamp the menu and recast its identity.<\/p>\n

At Buddakan, Bowien describes the assignment as \u201ca much, much larger operation,\u201d adding that Mission Chinese is playing at Bowery Ballroom, then Buddakan is Madison Square Garden,\u201d as he told W Magazine<\/a>. He admitted that his first impulse of \u201clet\u2019s take all the risks in the world\u201d as he did at Mission Chinese, is now tempered. \u201cMy goal, creatively, is to make food that stands up to this room,\u201d he said in the same interview<\/a>.<\/p>\n

Bowien also discussed how his philosophy has evolved. Where early on he chased wilder ideas, now he leans toward simpler, more reliable execution: \u201cI gravitate toward simpler food \u2026 You have to manage the level of creativity with how feasible it is for the cooks to execute it consistently, every night,\u201d he said.<\/p>\n

Sami & Susu team opens a new shop<\/p>\n

Shifka,<\/a> a new pita shop from the team behind Sami & Susu<\/a>, Amir Nathan and Jordan Anderson, opens today,<\/a> Tuesday, October 14, at 324 Bowery near Bleecker Street. The menu includes harissa chicken, lamb kebab, and cauliflower shawarma pitas, plus bowls, dips, beer, and wine.<\/p>\n

Two new reservations are now available<\/p>\n

This week\u2019s wine and food festival<\/p>\n","protected":false},"excerpt":{"rendered":"Danny Bowien\u2019s move to run the kitchen at Stephen Starr\u2019s Buddakan is part of a broader trend: big-name…\n","protected":false},"author":3,"featured_media":302916,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,4991,405,403,5226,5225,5228,5227,67,586,132,5230,68,2969],"class_list":{"0":"post-302915","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-intel","10":"tag-new-york","11":"tag-new-york-city","12":"tag-newyork","13":"tag-newyorkcity","14":"tag-ny","15":"tag-nyc","16":"tag-united-states","17":"tag-united-states-of-america","18":"tag-unitedstates","19":"tag-unitedstatesofamerica","20":"tag-us","21":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115373176736980445","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/302915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=302915"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/302915\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/302916"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=302915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=302915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=302915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}