 Bouley Restaurant Review: David Bouley’s eponymous restaurant in TriBeCa draws those who wish to experience and savor the chef’s exquisite contemporary French cuisine and reclaim the art of dining, if only for a meal. 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. A dynamic list of 40,000-plus globally sourced wines complements his menu, which includes dinner entrées like Chatham day boat lobster with fresh pomegranate, hibiscus and Italian blood orange. He travels frequently to Japan, and influences from the Far East can be sampled in the porcini flan, Alaska live Dungeness crab and black truffle dashi. Menus change frequently, as to be expected, but truffles might also accent organic veal and lamb preparations. Consider as well the domestic and international selections from the cheese cart. One-of-a-kind desserts intrigue, perhaps a golden Hawaiian pineapple soufflé with a center of melting pistachio and ten exotic flavor sorbet. Bouley is an anchor in TriBeCa and reservations are difficult to come by, with good reason.
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