Upper West Side
Get directions | 1900 Broadway #2, New York, NY 10023
Hours | Sunday 8am-10pm, Monday 7am-10pm, Tuesday 7am-11pm, Wednesday 7am-11pm, Thursday 7am-11pm, Friday 7am-11pm, Saturday 7am-11pm
On a recent weekend night, a disastrous attempt at having dinner at Landmarc
in the Time Warner Center resulted in an impromptu visit to Bar Boulud. Let me
set the scenario before I get into the Bar Boulud review. The Time Warner
Center Landmarc is essentially New York City’s Rainforest Cafe…true mall
dining at its finest. It was an absolute zoo, there were tables crammed into
every square inch of available space, and the hosts and bartenders clearly
hate their lives. I’m pretty sure they would have asked us to have dinner on
the floor if the place got any busier. Needless to say, we closed out our bar
tab and got the cuss out of there. Desperately looking for a civilized meal
and a drink, we wandered over to Bar Boulud, sure that a Friday night walk-in
would illicit some French snobbery. Surprisingly, they politely sent us to the
bar for a quick glass of wine and we had a table within ten minutes.
Bar Boulud is Daniel Boulud’s “casual bistro”, but by Infatuation standards
this is a fancy restaurant. It’s an older crowd, but a seemingly loose one as
the restaurant feels upbeat and lively. The service is first class, but not
the slightest bit stiff. As for the food, you’ll find a long list of pates and
terrines, but otherwise, it’s a pretty straightforward bistro. Pay attention
to the specials, and the fish selections are spectacular. Salads and starters
are tasty, and the wine list is well priced and full of lesser known varietals
that will have you taking notes and chasing down bottles online. What‘s the
takeaway here? Don’t let the French formalities scare you off. Bar Boulud is
fantastic.
212-595-0303
danielinquiry@danielnyc.com
https://www.instagram.com/restaurantdaniel/
CUISINE
EASTER SUNDAY
Easter Sunday
Three Course Prix-Fixe , $225 per person
Optional wine pairing, $115
———————–
Executive Chef – Eddy Leroux
Chef de Cuisine – Josh Capone
Executive Pastry Chef – Shaun Velez
SAMPLE MENU SUBJECT TO CHANGE
TO START
GOLDEN OSSETRA CAVIAR
50 Grams – Supplement $295
–
APPETIZERS
MAINE PEEKYTOE CRAB
Centennial Kumquat, Hawaiian Heart of Palm
Tender Greens
AMERICAN RED SNAPPER
Blood Orange, Kohlrabi, Celery
Gooseberry, Stormvine
FENNEL “VICHYSSOISE”
Burrata, Basil Glazed Morro Bay Oysters
Seaweed Pearls
CAPE COD DIVER SCALLOPS
Foraged Seaweed, Fingerling Potato
Watercress Emulsion
–
ENTRÉE
MONTAUK BLACK SEA BASS*
Ossetra Caviar, Artichoke, Chickpea “Panisses”
Lemon-Eucalyptus Sauce
MAINE HALIBUT
Morels, Minnesota Wild Rice, Nettles
Baby Shallot Tempura
DUO OF PENNSYLVANIA RABBIT*
Roasted Saddle, Chorizo, Pistachio
Braised Legs “Barbajuan”, Parsnip
ELYSIAN FIELDS FARM LAMB
Black Garlic, California Peas, Purple Prairie Barley
Wild Spinach
–
DESSERT
AVOCADO VACHERIN
Tajin Meringue, Tequila Chantilly
RHUBARB GRANITE
Pea Bavaroise, Smoked Ricotta, Amaretti
MEXICAN DARK CHOCOLATE
Chili Infused Crémeux, Prickly Pear Gelée
Biscuit Sacher, Chocolate Almond Gelato
CARIBBEAN CHOCOLATE
WholeFruit Chocolate and Coconut Cream
Passion Fruit Jam, Provence Olive Oil Biscuit
