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The Bun Restaurant Review: The words “The Bun” written between the two front teeth of a large cartoon rabbit play amusingly off the masculine interior, designed with exposed Edison light bulbs, a wooden bar and metal shelving. Chefs Ayal and Shei Kitches bring their experience at high-end New York kitchens to their pan-Asian eatery. The duo’s skills are apparent in every dish, especially when it comes to the complex and unique sauces, braises and soup bases. For starters, the Thai papaya salad is a fine adaptation: vermicelli noodles mixed with green long beans, fresh tomatoes, crunchy peanuts and strands of green papaya, and topped with an inventive fresh plum som tam sauce. Steamed buns are cleverly branded with the restaurant’s name; we recommend the Asian barbecue brisket bun with tangy miso barbecue sauce and crisp homemade pickles. Udon soup, a comforting dish, transports you straight to Japan with its traditional light, slightly sweet broth. The Bun might be a casual spot, but the food is taken seriously --- these are two fine dining chefs serving dishes without a fine dining price tag.