THIS RESTAURANT IS NOW A PRIVATE EVENT SPACE Bouley

THIS RESTAURANT IS NOW A PRIVATE EVENT SPACE Bouley Restaurant Review:

BOULEY CLOSED AFTER SERVICE ON JULY 31, 2017, AND IS NOW AVAILABLE AS A PRIVATE EVENT SPACE THROUGH EARLY 2018. 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 menus, which can be enjoyed à la carte or via multi-course tastings. Dinner appetizers may include wild Oregon matsutake mushroom with vegan yuzu mayonnaise and golden osetra caviar. Entrées might propose a dry-aged Prime New York sirloin with flat leaf spinach, toasted buckwheat and red wine-glazed shallots, or organic Long Island duck, wild rice, wheat berries, black dates and Hudson Valley polenta. Bouley travels frequently to Japan, and influences from the Far East can be sampled in the porcini flan, Alaska Dungeness crab and black truffle dashi. Menus change frequently, as to be expected. Consider as well the domestic and international cheese selections from the Chariot de Fromage; breads presented on the Chariot de Pain; and something from the Chariot de Digestif. One-of-a-kind desserts intrigue, perhaps a hot Valrhona chocolate soufflé, white coffee cloud, coffee ice cream and chocolate mousse. Bouley is an anchor in TriBeCa and reservations are difficult to come by, with good reason.