The following post is from The Forklifter, an exuberant restaurant goer whose single mission is to visit every Taste of Tribeca restaurant with her 8 year old daughter:Ding! Ding! Ding! Another 3* restaurant for Tribeca. What's in the water in this little triangle below Canal? This time it's Chef David Bouley pulling in a rave review from the New York Times for his renewed flagship Bouley, now in the Mohawk building. What's a foodie to do but make a reservation? Stepping in out of the drizzle and into his apple-stacked foyer, we tried to shake off the cold. What a treat to walk into main dining room and find an open hearth with a crackling fire and suddenly we were transported to an elegant inn in the French countryside. The decor is exuberant and sensual--this is a restaurant that won't take a pass on anything. My personal vote for the ideal line-up: the Porcini flan with crabmeat and truffled dashi--the flavor explodes, then duck crusted with Balinese pepper that was both exotic and familiar, finishing with the astonishing meringue "snowball". My companions at the table might offer their own ideas, but let them get their own blog entry.
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