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| | Bar Boulud | | | “Bar Boulud is a rare misstep in Daniel Boulud’s carefully curated empire, but the excellent charcuterie is still a reason to visit.” —nymag | | Cuisine: French, Wine Bar |
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| | | | | | The restaurant scene around Lincoln Center—rather, the lack of it—is inexplicable. Its theaters and auditoriums, with about 10,000 seats between them, are in use almost every night of the year. The programs they put on appeal to the city’s most affluent and sophisticated people. Many of them need to... Read More | | | | | | When Knucklehead was going to be too late to join us at a recent dinner at Bar Boulud, High Maintenance suggested he meet us afterwards at the bar. "Oh no," I said. "There's not actually a bar there." Therein lies the conundrum of Bar Boulud - and many other new places about to... Read More | | | | | | Kalina via EaterIn today’s Diner’s Journal, Frank Bruni reports that it’s not easy make a reservation at Daniel Boulud’s latest restaurant, Bar Boulud. Not since Per Se, almost four years ago, has poor Frank had so much trouble reaching a human being. In Per Se’s case, he waited. In Bar Boulud’s ca... Read More | | | | | | It's "country," but it's not coarse.Charcuterie, the branch of cooking devoted to prepared-meat products like sausages, confits, terrines, and pâtés, as well as bacon and ham... Read More | | | | | | Bar Boulud I was in the Upper West Side for lunch on Tuesday. All in the name of Bar Boulud! In case you haven’t read through blogs and press publications, it’s a huge deal since Daniel Boulud hasn’t opened any new restaurants around here and the fact that he migrated crosstown from the Upper Eas... Read More | | | | | | Bar Boulud, the newish, casual venture of chichi chef Daniel Boulud on the Upper West Side, has won plaudits for its wide array of pâtés--Frank Bruni termed the restaurant a "terrine machine." Yet when J and I stopped in for a late glass of wine after a jazz show, gelatinous m... Read More | | | | | | I dropped into Bar Boulud last night for a pre-opera snack. The tables were all full at around 7:00 p.m., but there were a few seats available at the communal table (far left in the above photo).The menu offered at the communal table seems to be abbreviated, but I quickly settled on one of the warm ... Read More | | | | | | Bar Boulud's opening has been delayed (for a week or so according to Eater), but I taped a television piece there last week and got to taste charcutier Sylvain Gasdon's (a disciple of famed Parisian charcutier Gilles Verot) wares. Simply put, Gasdon is making the best charcuterie Americans have eve... Read More | | | | | | An affectionate homage to the cuisine of Daniel Boulud’s native Lyons, Bar Boulud presents the earthy glories of French terroir in a setting reminiscent of a SoHo store or--with its long bar and swooping, swanlike decanters--a laboratory. The Lyons influence is apparent in the wine list, which focus... Read More | | | | | | Bar Boulud, 1900 Broadway, UWS; (212) 595-0303. Initial Debut Projection: September Current Debut Projection: November Odds, On Time Arrival: 20-1 Eater Projected Opening Date: 12/5/07 Now, an update on Bar Boulud, Daniel Boulud's forthcoming wine bar and bistro on the Upper West Side. First... Read More | | | |
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