Boulud brings his bistro classics to New York's Lincoln Center neighborhood. 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 lengend. The result? Silky terrines, peppery saucissons, and sumptuous fromage de tête (head cheese). Grab one of the two dozen stools surrounding the spotlit charcuterie bar or take over the private table for wine tastings.