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Bar Boulud

1900 Broadway (W. 64th St.) Send to Phone
212-595-0303 | Make Restaurant Reservations | Menu
Daniel Boulud moves over to the West Side with this chic wine bar.   Daniel Boulud was GAYOT's 2014 Best Restaurateur in the U.S.
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Local Deals: 120 * 90

Cuisine
Open
Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.
Open late Fri.-Sat.
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  • 4.0 star rating
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4.0 rating over 4 reviews
Bar Boulud, New York, NY

Bar Boulud Restaurant Review

: If each restaurant in Daniel Boulud’s empire were royals, Daniel would be Queen Elizabeth, the elegant grande dame. Café Boulud in turn would be her more modern, but only slightly less stiff, offspring, Prince Charles. Db would be the young-but-privileged Prince William, while the youngest progeny, Bar Boulud, would be the more affable, approachable Prince Harry. Bar Boulud is the people’s prince, a space where the super-chef needn’t fuss so much about appearances but gives his people what they want. The comfortable, tunnel-like room feels like a modern wine cave with accents not only an oenophile could love, such as “bucket” holes carved into the sides of the booths; “wine-stain” art lining the walls; a long bar reserved for walk-ins; and a large tasting table for sommelier-friendly groups. The list of nearly 1,000 selections focuses strongly on the Burgundy and Rhône regions and the pleasantly peasanty menu honors the rustic, earthy fare of the chef’s Lyon roots. Charcuterie from Parisian pâté king Gilles Verot is the crowd-pleaser, from the forceful grand mère (chicken liver, pork and Cognac), to the gentler Provençal pulled rabbit with carrot and zucchini. Frisée Lyonnaise beautifully blends leaf, lardons and chicken liver, and a chilled corn soup, topped with cilantro oil and brioche croutons, is a nice foil for all the rich meats. A flank steak is a bistro mainstay. Sides like creamy, cheesy cauliflower continue to celebrate all that is great about classic French cooking: butter, cheese and fat. Boulud’s embracement of these basics in his restaurant family, and this smart venue, will see to it that he remains “le roi” of New York’s dining scene. End the meal with peach Pavlova finished with tart raspberry sorbet.

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