Ajna Bar with Chef Hung Huynh in New York City's Meatpacking District

When a restaurant that is known internationally for delivering a dining experience complete with lighting and decor topped off with a series of signature album mixes fades away, the city seems to have lost a good one. Perhaps that is true or maybe it was a sign of the times. Buddha Bar occupied the Meatpacking space in New York City for several years and was forced to give up its name losing out in a lawsuit by the worldwide parent company for breaking ties. The outcome was not to shut down but, to keep the same vibe with a new name Ajna Bar and bring in Season 3 TOP CHEF winner, Hung Huynh. Fans of the original Buddha Bar should not fret as the look and feel of the space remain in tact minus one big Buddha at the far end of the restaurant. That’s a big loss as non-Buddhists reveled in the comfort of being watched over in peaceful harmony as they feasted and imbibed the decadent Asian fare and signature cocktails.  The question is posed that can a trendy spot that was known for celebrity spotting and a big name survive a new era?

DJ Niki McNally at Ajna Bar in NYC

The future of Ajna Bar remains to be be seen however the new marriage seems like a perfect fit for Hung as he can now flex his chef muscles cooking up intriguing and well rounded Asian fusion. Last Wednesday a group of us ventured to the renamed spot and although not completely filled, the cavernous dining room didn’t feel cold or empty. This is likely due to the warm decor featuring Asian archways, flattering lighting and a back wall of candles that has replaced the infamous Buddha. Moods were further enhanced by one of the resident and beautiful deejays, DJ Niki McNally who spinned global world tunes. McNally kicked up the rhythm to infectious house grooves as the night progressed encouraging guests to stay and enjoy the night. Check her out here!

Top Chef Winner/Executive Chef at Ajna Bar Hung Huynh with Editor Steve V.

Chef Huynh came out to our table to say hello and modestly chatted with us including two of our guests who proceeded to speak with Hung in Vietnamese. We tried all the dishes he recommended including the  Filo Spun Tiger Shrimps alongside a delicious sweet chili vinaigrette. The crispy texture and spiciness of the seasoning made a stimulating first impression! Hung treated our table to a few starters including the fresh Wagyu Beef Sashimi and Yellowtail Sashimi as well as the best Vegetable Spring Rolls with Vietnamese Dipping Sauce.  The lightness of the rolls didn’t suffer from a greasy texture and were light and crispy in the tamarind orange sauce. One of the best dishes by far was the Seared Alaskan Black Cod with English Peas, Chorizo, Ginger-Carrot Nage. The sauce was memorable and helped escalate the dish to new heights.  One of our guests commented that the fish was sublime referring to the perfectly executed flakiness and tenderness of the fish. After noticing my two friends devouring a couple of Pork Belly Steamed Buns, friends who knew their ‘pork buns”, I knew I had to try them. Unlike most pork buns that sit in your stomach like a baseball, these were made with a light dough and filled with just the right amount of succulent pork in a honey soy glaze -  Delicious! Sushi and Sashimi could not be more fresh. We tried the Thai Chili Spicy Tuna Roll and gladly asked for the Chili Mayo Sauce to be placed on the side. As we weren’t fans of mayo the roll did not lack any flavor or spice. I recommend ordering the Coconut Basmati Rice and Vegetable Fried Rice for the table as they both pair well with the intensity of flavors for all entrees.

Cocktails are all made with a refreshing blend of pure juice like the Buddha’s lemonade which is a wonderful blend of Gin, Guava, lemon and  Peach. The Black on Black looked like another winner featuring Raspberry Vodka, Fresh Blackberries, Mint and Lime Juice.  The wine list is small but, well represented to pair well with the fusion of food.  I had a glass of the 2006 Bodegas Lurton, Malbec from Argentina which was a nice compliment to all of the flavors. Similarly, the 2006 9 Mile Road Shiraz from Australia had a nice spice to it.

Despite any preconceived notions you may have for this new re-worked version of Buddha Bar, Ajna Bar delivers in food, decor and overall experience. It may have lost it’s velvet rope exclusivity but, aren’t we moving away from that tired story once and for all and favoring an experience that caters to a multitude of our senses? If I’m right, you’ll love Ajna Bar and be sure to ask for Chef Huynh to pay your table a visit….it will be worth it!

Ajna Bar is located at: 25 Little West 12th Street, NY, NY 10014. www.facebook.com/ajnabar