Café Boulud

Jeffrey Beers International designed the sophisticated Manhattan restaurant. Cavernous ceilings and ample windows conjure a feeling of spaciousness, and details such as black-and-white tile floors and green velvet banquets add elevated comfort. A rotating gallery of MoMA-worthy 20th-century artwork by Miró, Matisse and Calder adorns the walls.Chef Boulud's menu displays impressive technical elements of classical French cuisine, but it also features seasonal ingredients and a modern style to keep the offerings interesting and diverse.Sommelier Victoria Taylor's curation of wines shares chef Boulud's passion for his home country but goes beyond the expected Burgundy and Bordeaux to include lesser-known French winemakers using sustainable and organic methods.Don’t miss baren paupiette,black sea bass wrapped in crispy potatoes with leek fondue and Barolo wine sauce. The chef first crafted the signature dish when he helmed the kitchen at New York’s famed Le Cirque in the mid-1980s, and it remains a standout.Although the location might have changed, the impressive talent inside the kitchen did not. Executive chef Romain Paumier flawlessly executes chef Boulud's visionary dinner menu. Executive pastry chef Katalina Diaz, previously the pastry executive sous chef at Daniel, bakes pastries to perfection.

High quality cooking