The rather trying evolution of august chef David Bouley's namesake TriBeCa restaurant aptly illustrates why most simply can't cut it in the major leagues - and that the ones who survive make Manhattan the top dining destination in the country. From a 9/11 closure to a significant staff turnover, Bouley's envisioned culinary empire seemed doomed when
The New York Times stripped away that coveted fourth star in 2004. But the controversial, reserved Connecticut native took a deep breath, fell back on his French grandmother's teachings, and kept cooking his progressive French dishes with his signature moxie for tropical flavors. Chef Bouley has since emerged from the ashes, reborn and perhaps better than ever, proudly baring the unparalleled clarity of flavor and concept that won his original loyal following and that has since secured him a great deal more. The restaurant's most recent digs (French château-style complete with ornate, hand-painted walls), just around the corner from the old space, give diners an even more lavish Bouley experience.
"In fact the new Bouley is a labor of obvious and obsessive love, its
decor preferable to that of the old Bouley. ... There are some knockout
dishes, no question. ..."
- Frank Bruni,
The New York Times
Michelin Guide 2012: * ( very good)
The New York Times: *** (excellent); Critics' Pick
New York magazine: ** (very good); Critics' Pick
Zagat 2012: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
Reservations suggested. Full bar. Serving lunch and dinner daily.
The rather trying evolution of august chef David Bouley's namesake TriBeCa restaurant aptly illustrates why most simply can't cut it in the major leagues - and that the ones who survive make Manhattan the top dining destination in the country. From a 9/11 closure to a significant staff turnover, Bouley's envisioned culinary empire seemed doomed when
The New York Times stripped away that coveted fourth star in 2004. But the controversial, reserved Connecticut native took a deep breath, fell back on his French grandmother's teachings, and kept cooking his progressive French dishes with his signature moxie for tropical flavors. Chef Bouley has since emerged from the ashes, reborn and perhaps better than ever, proudly baring the unparalleled clarity of flavor and concept that won his original loyal following and that has since secured him a great deal more. The restaurant's most recent digs (French château-style complete with ornate, hand-painted walls), just around the corner from the old space, give diners an even more lavish Bouley experience.
"In fact the new Bouley is a labor of obvious and obsessive love, its
decor preferable to that of the old Bouley. ... There are some knockout
dishes, no question. ..."
- Frank Bruni,
The New York Times
Michelin Guide 2012: * ( very good)
The New York Times: *** (excellent); Critics' Pick
New York magazine: ** (very good); Critics' Pick
Zagat 2012: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
Reservations suggested. Full bar. Serving lunch and dinner daily.