Azia was completely made over to become the Eat Street Buddha Kitchen and Lounge, according to the new owner of the space.
The lounge-like restaurant opening Sept. 30 will feature a center island bar and raw bar.
“We’ll be pouring drinks and making sushi right there in front of the guests,” Tupa said. “It’s going to be quite the display.”
Fresh oysters from the East and West coasts will ship in on a weekly basis. A raw bar will offer lobster claws and jumbo prawns. The Buddha rolls are packed with crab and halibut, wrappedin salmon, rolled in nori, and topped with spicy scallops and crusted garlic aioli.
Drinks include organic, fresh-squeezed screwdrivers. The Buddha Bloody is made with organic vodka, a Thai chili homemade mix, and offered with an oyster shooter.
The chef is Grant Halsne, who previously worked at Stella’s Fish Café and Wolfgang Puck’s former 20.21 restaurant at the Walker Art Center.
“This will play right into his hand,” Tupa said.
DJs will play Thursday thru Saturday starting at 9:30 p.m.