(212) 964-2525 | Reserve Onlinewww.davidbouley.com
Mon - Thu: 11:30AM - 10:30PM
"Engaging all the senses", David Bouley's TriBeCa "masterpiece" presents "superb", "French-decadence-at-its-best" cuisine, "consistently superior" service and a "beautiful", "formal" (jackets required) setting that add up to a "wonderful overall experience"; it's "among NYC's true elite", with prices to match, but when you seek an "unforgettable" repast, it's "hard to beat"; P.S. the $55 lunch prix fixe is a "bargain."
Chef David Bouley has no concern for your savings account, but he does have one Michelin Star for his eponymous French restaurant. At his flagship spot—where the deep-red walls, old lamps, white tablecloths, and arched entryways are more reminiscent of the coast of Italy or The Godfather than France—the tasting menu, which changes with the seasons (about $175 for six courses, $280 with wine pairing), is a gastrophile's dream. The pistachio miso marinated fresh black cod is tender with a hint of citrus. The organic Long Island duck is roasted whole and served with black Nevada dates, Hudson Valley organic hand-milled polenta, and Washington huckleberries. The forager's treasure of wild mushrooms with sweet garlic, grilled toro, and black truffle dressing is drizzled with silky foam sauce like a Pollock painting.
The menu leans heavily on seasonal ingredients, and Bouley is always dropping hints of what's on the horizon. For dessert this winter, he served a chilled fall rhubarb soup with Santa Barbara organic strawberries and buckwheat gelato, a sweet reminder that spring is around the corner. Bouley has a long list of admirers and a fiercely loyal clientele, so call a week ahead.
1/2/3 to Chambers St.; A/C to Chambers St.
What to tell a cabbie
Take me to the corner of W. Broadway and Duane St.
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