Bouli Bar

Bouli Bar Restaurant Review:

The success of Boulettes Larder inspired chef-owners Amaryll Schwertner and Lori Regis to launch a dining room and bar next door, outfitted with a wood-fired oven and sleek design features such as lissome wooden chairs and drop-down lamps resembling Martian tubers. It's fine Ferry Building dining in a tight space, so keep your elbows tucked and your voice down while savoring seasonal soups such as squash-hummus and salads jeweled with Levantine exotica such as sumac and pomegranate reduction. Pillowy-rimmed, flatbread-crusted pizzas sport daring, deft toppings: salt cod, chickpeas, Medjool dates. Gigantic cazuelas cradle Middle Eastern-inflected meat and seafood dishes. A vegetarian "farmhouse lunch" evokes a modernesque mosaic; caramelized cabbage is its sweet heart. Select from a respectable wine list or sample spirited drinks such as an ale- and house-made lemonade shandy. Bouli Bar is like the new kid who knows exactly how pretty and popular she is: an attitude perfectly embodied in the yogurt panna cotta, dotted with candied kumquat, kiwi, rose syrup and basil-seed bubbles.