With his new wine bar and bistro, chef Daniel Boulud is bringing bistro classics to New York's Lincoln Center neighborhood. Here's what lies behind the curtain at Bar Boulud.
The vaulted space is designed with clever riffs on the wine-making theme: floors of rough-hewn farmhouse stone, booths fashioned from the same white oak used to make wine barrels, and a backlit wall of gravel recalling the terroirs of Burgundy and the Rhône.
Boulud has called upon Parisian charcutier Gilles Verot, a third-generation butcher whose two Left Bank shops are the stuff of foodie legend. The result?Silky terrines, peppery saucissons, and sumptuous fromage de tête (head cheese).
One of two dozen stools surrounding the spotlit charcuterie bar. 1900 Broadway, New York; 212/595-0303; dinner for two $78.
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