THIS RESTAURANT HAS CHANGED LOCATIONS Bouley

THIS RESTAURANT HAS CHANGED LOCATIONS Bouley Restaurant Review:

Within the vaulted ceiling framework that was the signature design element of the old Bouley Bakery, patrons have returned to experience and savor Bouley's exquisite French-Contemporary cuisine and reclaim the art of dining, if only for a meal. The dining room accommodates the throngs that seek a glimpse of the chef and experience what many consider to be the finest fare in the city. (An imminent move will relocate the restaurant to new quarters just around the corner.) Bouley takes pride in finding the best purveyors for the freshest seasonal ingredients, and incorporates them into his innovations often involving vegetable extracts and emulsions. He even has opened his own market across the street for organic products, fish, meats and cheeses, along with the Bouley Bakery, so customers can use his top ingredients in their home cooking. The chef’s been known to buy up an entire catch from a trusted fisherman. A dynamic wine list enhances his dishes, including his lauded “Return from Chiang Mai” combining chilled Maine lobster, mango, fresh artichoke and Serrano ham in a passion fruit, fresh coconut and tamarind dressing. He travels frequently to Japan, and his Far East influences can be sampled in his Kobe beef served with Asian celery purée. He may use ginger to bring out the best of everything from Hawaiian yellowtail with melon and mushroom to organic Long Island duckling with peas and wild rice. Menus change frequently, as to be expected, but truffles often accentuate his organic veal and lamb preparations. One-of-a-kind desserts may include blueberry and sweet corn parfait with soymilk gelée and huckleberry-sour cream sorbet. Bouley is not necessarily for the price-conscious but one of the best deals in town remains the four-course Tasting Menu, available at lunch for $48 or dinner for $95. Bouley has become an anchor in TriBeCa, a neighborhood that was, for a time, on the cusp of uncertainty. Warning: Reservations are difficult to come by, and with good reason.