Café Boulud New York Reopens under Chef Daniel Boulud
This Friday, December 15th, Chef Daniel Boulud will officially reopen the doors to his Upper East Side institution, Café Boulud. The restaurant will return in a new location at 100 East 63rd Street.
The reopening of Café Boulud is the result of a partnership between Chef Boulud and the hospitality division of BARNES International Realty. In addition to Café Boulud, the partners will open Maison BARNES in early 2024 at the same location.
The Café Boulud brand holds significant meaning to Chef Boulud as it is named after the original Café Boulud which his grandparents opened over 100 years ago outside of Lyon, France. Chef Boulud opened Café Boulud in New York City in 1998 and has since expanded the brand to locations in Palm Beach, the Bahamas, and Toronto, with a new Beverly Hills location expected to open next year.
“Creating a new home for Café Boulud has been my focus and priority for the last year. Given the special place it holds in my heart, I feel very fortunate to be able to bring it back to the Upper East Side and look forward to sharing it with our guests,” said Chef Daniel Boulud. “The restaurant will be a vibrant celebration of my French roots and love for New York from our inspired cuisine and warm hospitality to a beautifully designed space and lively atmosphere.”
“2023 has been an exceptional year for The Dinex Group, including opening Centurion NY in partnership with American Express, the new Blue Box Café at the Tiffany Landmark, celebrating 30 years of Restaurant DANIEL, and now the reopening of Café Boulud NY,” said Sebastien Silvestri, Chief Executive Officer of Dinex. “We are thrilled to bring back such an iconic restaurant, and it is very fitting that 25 years after it first opened, Café Boulud is more relevant than ever as part of the New York dining scene.”
Menu
Café Boulud New York’s Executive Chef will be Romain Paumier. Most recently Executive Sous Chef at Restaurant Daniel, Chef Paumier also served as sous chef at the previous location of Cafe Boulud New York.
Each Café Boulud menu has its own interpretation of Chef Boulud’s four key inspirations: La Tradition – the classic dishes of French cooking; La Saison – seasonal specialties; Le Potager – inspired by the farmer’s market; and Le Voyage – a rotating section showcasing exotic flavors of the world’s great cuisines.
On the New York menu, La Tradition dishes will include as Ris de Veau “Du Barry,” a glazed sweetbread with ginger jus, cauliflower, toasted oats, and purslane; and Bar en Paupiette Sauce Meurette, a black sea bass, wrapped in crispy potatoes, leek fondue, and red wine sauce.
For the winter, La Saison menu offerings will lean into the season with dishes like Saumon Grille aux Agrumes, grilled salmon with citrus, cilantro, crudités, and spicy avocado dressing; or Canard au Kaki, a roasted Pennsylvania duck with persimmon jam, endive, and monk peppercorn duck jus.
Vegetarian dishes from Le Potager include Quiche Carotte Vadouvan, a curried rainbow carrot tart, with shallot compote and pecorino romano; and Raviole Pourpre, a beet ravioli with sheep ricotta, pine nuts, and preserved lemon.
For Le Voyage, the restaurant will open highlighting Thai cuisine with dishes such Crabe “Tom Kha,” a peekytoe crab soup with pickled ginger flower, coriander, and chili oil; and Filet de Porc “Chiang Mai,” a roasted pork tenderloin with crispy belly, sweet potato, kale, charred onion, and red Thai curry jus.
The Executive Pastry Chef will be Katalina Diaz, previously Pastry Executive Sous Chef at Restaurant Daniel.
The dessert menu will also be modeled after the four key inspirations with French classics like Moelleux au Chocolat, a molten chocolate cake with salted caramel and mint-lemongrass ice cream; winter flavors via a “Baked” Mont Blanc with chestnut ice cream, ginger sorbet, vermicelle and Swiss meringue; a Canneberge, inspired by the farmer’s market with gingerbread biscuit, cranberry mousse, pomegranate jam and spiced ice cream; and from Thailand, Nam Kang Sai, a dessert for two of combava infused pineapple, Thai basil granite, red bean jellies and condensed milk foam.
Beverage Program
The wine program presents a diverse selection, carefully curated by a stellar sommelier team, led by lead sommelier Victoria Taylor. It highlights great wines from historical producers in classic regions while also offering gems from the younger generations of winemakers around the world.
With more than 350 references, the wine list is easy to navigate and clearly organized by region, with an emphasis on wines made using organic and biodynamic practices. To help guests make selections that align well with their meal, there is a Sommelier Selections page with four concise categories that mirror the key inspirations from the food menu: La Tradition, La Saison, Le Potager, and Le Voyage.
This rich tapestry of wine styles and cultural heritage will suit Café Boulud’s patrons, whether they’re interested in a crisp glass of Sancerre, a more daring but delicious orange wine or a lavish bottle of matured Burgundy.
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Design
The bright and airy space is designed by Jeffrey Beers International featuring Art Deco and vintage accents throughout, along with boasting an impressive art program.
The black and white tile and varnished wood flooring is original, as are the vaulted ceilings with decorative, clover-shaped molding. Mirrored panels, velvet green banquets, sculpted bronze, gilded copper, and polished stone add additional accents throughout the restaurant creating an inviting and stylish space.
The art program features a selection of pieces reflecting Chef Boulud’s longstanding connection to New York City’s art world. The restaurant showcases works by famous European artists curated by Galerie Murlot.
Maison BARNES
Maison BARNES, opening early next year, will be an elegant ensemble of a bar, a dining salon and private dining rooms, as well as a speakeasy and a wine cellar table combining distinctive culinary experiences with artistic and cultural programs centered on craftsmanship and Art de Vivre led by Director Georgette Farkas. The space will create an intimate, salon-style experience intended to evoke the feeling of being welcomed into a private home. The menu will be distinct from Café Boulud’s while maintaining traditional French cooking techniques and seasonality.
