Daniel Boulud has made Bar Boulud, which opened at the start of 2008, a place where many of the seats are at a long counter, walk-in business is encouraged and the star attractions are the fantastic charcuterie selections and a terrific wine list. more →
Pâtés and terrines; boudin blanc; Croque Monsieur; Croque Madame; frisée aux lardons; mussel bisque; coq au vin; spinach; chocolate-coffee tart.
The mostly humble niche eateries—whether it’s ChikaLicious Puddin’ or the dueling mac-and-cheese emporiums—have just gotten haute company. With Bar Boulud, the formidable Daniel Boulud has uncorked what must be America’s first restaurant centered on terrines. more →
Bar Boulud is a rare misstep in Daniel Boulud's carefully curated empire, but the excellent charcuterie is still a reason to visit. more →
Pâté grand-père, boudin blanc, dark-chocolate tart or île flottante.
Daniel Boulud moves over to the West Side with this chic wine bar. more →
