In addition to making some impressive changes to the space, Treviño changed the name of the restaurant from Buda Libre to El Buda to avoid a legal wrangle.
Credit: Faiyaz Kara
But whatever the name, his Latin-Asian fusion menu is quite unlike anything currently being served in Orlando. A section devoted to “dim sum platitos” (small dim-sum plates) will serve some intriguing bites, like:
pork and sweet plantain dumplings
katsu Cubano pork buns
octopus pimenton kaisu
pork belly char siu mole
Some of the other dishes you can expect to see on the menu:
ropa vieja bibimbap
fluke marinated in yuzu with a coconut reduction and toasted garlic
salmon poke with pineapple and peppercorns over black quinoa
duck breast with miso-honey potatoes
congri fried rice with thick-slab bacon
ho fun with grilled churrasco
“I want the menu to be fun, accessible and exciting,” Treviño says and, no doubt, he and executive sous chef Andrew Lewis (who worked with Treviño at both Bar Gitano and Budatai), along with general manager Hari Rosario and Trevino’s business partner Luis Garcia, are out to impress.
Naturally, attention will be paid to the restaurant’s cocktail program, and why not? The bar is a beaut.
Bar area Credit: Faiyaz Kara
I’ve always thought the cellar inside this restaurant space has been one of the coolest places to dine in the city, and Treviño plans on making good use of it during dinner service.
Cellar Credit: Faiyaz Kara
Plus, he also plans on inviting guest mixologists to take over the quaint bar area in the back for special themed events.
Cellar bar Credit: Faiyaz Kara
And the temperate weather this time of year means the restaurant’s patio will be a popular gathering spot.
Patio area Credit: Faiyaz Kara
El Buda is targeting Thursday, Dec. 7, as their opening date. They will open for lunch (bento boxes!) and dinner, and will commence brunch service Saturdays and Sundays a couple of weeks after opening.
