FOOD / December 15, 2011

BOULEY UNBEATABLY BOLD AND BEAUTIFUL TASTING MENU

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ROMANTIC- ELEGANT- SERVICE- PERFECTION- SEASONAL

PRICE- VERY EXPENSIVE  

VIBE- BEAUTIFUL SEASONAL VAULTED CAVERN

There are few restaurants that compare with the romance, elegance and perfection of Bouley. The Tribeca restaurant of reknowned chef David Bouley has moved to a new location from past years, but when one enters the exquisite fresh Apple adorned entrance, the mature pre-dining lounge and finally the cavernous, autumnal, vaulted dining room, you feel as if you are part of history. The room is an absolute fairy tale.

Bouley serves dishes Ala carte, the extravagant 8 course Dinner Tasting Menu for $95 or the well priced Tasting Menu lunch for $45 which are both available with wine pairings for about double the price. For this quality of a restaurant, it is one of the easier reservations to secure in New York.

We were in with a grin; Tasting Menu it was.

The Green Apple sorbet, red and golden beets, avocado Amuse bouche was a refreshing starter before the meal. The red and golden beets and avocado were relatively simple and the sorbet had to be eaten in combination to get full effect.

The Green Apple sorbet, red and golden beets, avocado Amuse bouche was a refreshing starter before the meal. The red and golden beets and avocado were relatively simple and the sorbet had to be eaten in combination to get full effect.

Playful and texturally diverse, the Chilled Chatham Oyster with a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress surprised me for being very original and delightfully light and subtle.

Playful and texturally diverse, the Chilled Chatham Oyster with a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress surprised me for being very original and delightfully light and subtle.

A more simple, expected dish was the fresh Carpaccio Of Kampachi, Blue Fin Tuna And Striped Amber Jack prepared in a mediterranean manner

A more simple, expected dish was the fresh Carpaccio Of Kampachi, Blue Fin Tuna And Striped Amber Jack prepared in a mediterranean manner

Not particularly photogenic, but astounding was the Porcini Flan, Alaska Live Dungeness Crab, Black Truffle Dashi. Under the Black Truffle Dashi, this soup was an umame ambrosia (boy I must be excited!) of crab and mushroom.

Not particularly photogenic, but astounding was the Porcini Flan, Alaska Live Dungeness Crab, Black Truffle Dashi. Under the Black Truffle Dashi, this soup was an umame ambrosia (boy I must be excited!) of crab and mushroom.

The generosity and layers of texture, flavour, warmth in this dish were remarkable. The waitress did laugh when I commented it wasn’t very photogenic which was amusing.

The generosity and layers of texture, flavour, warmth in this dish were remarkable. The waitress did laugh when I commented it wasn’t very photogenic which was amusing.

Once again a playful, fruity (sweet and meaty) take on the Chatham Day Boat Lobster brown and white honshimeji mushrooms, passion fruit and mango. The sauce was subtle but enhanced the sweetness of the lobster meat and had a lovely earthiness from the mushroom.

Once again a playful, fruity (sweet and meaty) take on the Chatham Day Boat Lobster brown and white honshimeji mushrooms, passion fruit and mango. The sauce was subtle but enhanced the sweetness of the lobster meat and had a lovely earthiness from the mushroom.

BEWARE the BREAD JAIL!!… no in all seriousness; very delicious and vast bread selection.

BEWARE the BREAD JAIL!!… no in all seriousness; very delicious and vast bread selection.

A light, perfectly cooked Mediterranean Cod, Grilled Tomatoes, broad beans, thyme  was balanced, springlike and refreshing.

A light, perfectly cooked Mediterranean Cod, Grilled Tomatoes, broad beans, thyme was balanced, springlike and refreshing.

In contrast the wonderfully heavy, sticky, meaty Slow Braised Kobe Style Beef Cheeks blue kale gnocchi absolutely stole the show. It was so multidimensional with the textures and flavours of the fall-apart beef and firm little baby gnocchi.

In contrast the wonderfully heavy, sticky, meaty Slow Braised Kobe Style Beef Cheeks blue kale gnocchi absolutely stole the show. It was so multidimensional with the textures and flavours of the fall-apart beef and firm little baby gnocchi.

Pork Medallions apple, juniper berry and onion reduction were deliciously light for pork and sweetened with the reductions of different autumn fruits.

Pork Medallions apple, juniper berry and onion reduction were deliciously light for pork and sweetened with the reductions of different autumn fruits.

Ricotta icecream sweet rose syrup was a sweet, creamy palette cleanser but nothing remarkable.

Ricotta icecream sweet rose syrup was a sweet, creamy palette cleanser but nothing remarkable.

Hot Caramelized Anjou Pear valrhona chocolate, biscuit breton, hot toffee sauce lemon verbena and tahitian vanilla ice creams for me was a bit too sweet. It was lovely to have the caramelised pear but the chocolate inside overpowered the flavour of the baked fruit and didn’t need to have as many elements.

Hot Caramelized Anjou Pear valrhona chocolate, biscuit breton, hot toffee sauce lemon verbena and tahitian vanilla ice creams for me was a bit too sweet. It was lovely to have the caramelised pear but the chocolate inside overpowered the flavour of the baked fruit and didn’t need to have as many elements.

What meal wouldn’t be completely decadent without some gooey, warm chocolate? This role was effortlessly filled by the Hot Valrhona Chocolate Souffle white coffee cloud, chocolate sorbet. Overall BOULEY is flawless, solid, elegant perfection of a top tier French restaurant. Fantastically romantic, perfectly executed cuisine, options for all kinds of people and service that is excellent and humble. It is very expensive especially when pairing with wines, but it is an absolute luxury and worth the experience.  TRES TRES “SWEET AND MEATY’

What meal wouldn’t be completely decadent without some gooey, warm chocolate? This role was effortlessly filled by the Hot Valrhona Chocolate Souffle white coffee cloud, chocolate sorbet.
Overall BOULEY is flawless, solid, elegant perfection of a top tier French restaurant. Fantastically romantic, perfectly executed cuisine, options for all kinds of people and service that is excellent and humble. It is very expensive especially when pairing with wines, but it is an absolute luxury and worth the experience.
TRES TRES “SWEET AND MEATY’

 

 Bouley

163 Duane St. (bet. Greenwich & Hudson Sts.)

Manhattan, NY 10013

www.davidbouley.com

212-964-2525

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There are few restaurants that compare with the romance, elegance and perfection of Bouley. The Tribeca restaurant of reknowned chef David Bouley has moved to a new location from past years, but when one enters the exquisite fresh Apple adorned entrance, the mature pre-dining lounge and finally the cavernous, autumnal, vaulted dining room, you feel as if you are part of history. The room is an absolute fairy tale.





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