Bar Boulud Menu

Bar Boulud Restaurant Review:

About the restaurant: Bar Boulud, chef/restaurateur Daniel Boulud's chic wine bar on the Upper West Side, is a space where the super-chef needn’t fuss so much about appearances but gives his people what they want. The comfortable, tunnel-like room feels like a modern wine cave with accents not only an oenophile could love, such as "bucket" holes carved into the sides of the booths; "wine-stain" art lining the walls; a long bar reserved for walk-ins; and a large tasting table for sommelier-friendly groups. An outdoor terrace offers seating along Broadway’s Restaurant Row.

About the wine & food: The wine list of nearly 1,000 selections focuses strongly on the Burgundy and Rhône regions and the pleasantly peasanty menu honors the rustic, earthy fare of Boulud's Lyon roots. Executive chef Dieter Samijn, a native of Belgium, worked with such chefs as Alain Ducasse, Peter Goossens and Bart Vandaele before coming to oversee the kitchen at Bar Boulud. Charcuterie from Parisian pâté king Gilles Verot is the crowd-pleaser, from the forceful grand mère (chicken liver, pork and Cognac), to the lamb tajin terrine. Frisée Lyonnaise beautifully blends leaf, lardons and chicken liver. Steak frites and mussels are bistro mainstays. End the meal with île flottante, chocolate tart or almond custard cake with brandied cherries.