More Three Star Bouley...

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.

Three Stars for Bouley

The new Bouley is better than ever. Frank Bruni says "3 stars". We love David Bouley's food. Read this review from the New York Post, then run, don't walk, to your next fantastic dining experience!

Excitement Builds...

Just six more days until the pleasures of May 17th! There is a lot of chatter out there about all that Taste of Tribeca has to offer this year.

"I have looked at the restaurant page on TasteofTribeca.org. There are so many different cuisines available. The Odeon will serve "BBQ pork spare ribs, as well as vanilla ice cream cones". Flor de Sol begs me to get out my food encyclopedia with "Shrimp Ajillo". Max will offer "Meat Lasagna'. However, the real deal will be all the tasty and unexpected dishes currently listed as "Chef Surprise" at so many of the restaurants such as The Palm, Mai House, and Bouley... I can't wait to see what these chefs will serve!""

All this and more! What's even better is that you are helping New York City public school children with each and every adventurous bite.

Now that's a win-win!

Recent visits - Bouley and Bouley Upstairs

Recent Restaurant Wraps!

Bouley: Sunday, Jan. 6th
"Eating here is always a special occasion. I love opening the big door and entering the apple warmth of the place. We've been here before, but the glamor of the red room with curved ceilings and beautiful art never fails to welcome and remind us that it has been too long since we last ate here.

"After ordering champagne by the glass, I went right for the Tasting Menu without the wine pairing. There are five courses -- actually more with all the little chef treats to wet the appetite or cleanse the pallet, and cookies to see you off. (My babysitter was so happy to get the lemon bread that was an extra gift as I picked up my coat.)

"Each course had a few dishes from which to choose -- not easy to decide.

I went the seafood route:
Chef's Canape -- a yummy beet and foamy horseradish starter
Sashimi Quality Tuna with shaved fennel dressed in herb oils and a spicy marinade
Return from Chiang Mai -- chilled Maine Lobster, Mango, fresh artichoke and Serrano ham with passion fruit, fresh coconut and tamarind dressing (a treat, don't miss this!)
Maine Day Boat Lobster with fresh Porcini mushrooms, black trumpet mushrooms, pencil asparagus, parsley root puree and burgundy wine sauce (Your mouth should be watering now; it was amazing!)
Texas Pink Grapefruit Soup infused with green cardomon, star anise, and Tahitian vanilla with Campari sugar and Fromage Blanc sorbet

Hot Valrhona Chocolate Souffle with Vermont maple ice cream, vanilla ice cream and chocolate sorbet (the souffle was perfect)
I should not forget the bread. I tried at least four different kinds, one better than the next.


Upstairs Bouley Bakery: Jan. 11th

photo from NY Mag

"My husband and I only had an hour for dinner and no reservations. Since we had just eaten at Bouley earlier in the week, we thought we'd try Upstairs next door. The General Manger, George Barber, couldn't have been nicer, finding us a couple chairs at the sushi bar with a promise of the full menu service. (I loved the hook under the bar to hang my purse.)

"I can't go to Upstairs without having the asparagus with blue crab, my favorite. My husband and I marveled at the efficiency of the small sushi and Japanese corner, only to learn from George that the chef will soon have his own Japanese addition to the Bouley family (in the nearby space formerly occupied by Delphi diner). It seems there are lots of moves in the future for the Bouley enterprise in Tribeca:
- Main restuarant Bouley will move into the newly remodeled Mohawk Building;
- Bouley Bakery will move into the current Bouley space, and
- Upstairs will expand with Bouley Bakery's move.

Glad to see that Tribeca will have even more fine dining to choose from in the coming year -- given the crowd, they need the extra space.