Main dishes at acclaimed Chef Daniel Boulud's Mediterranean hot spot Boulud Sud can include ratatouille and oeuf mollet, grilled skate wing, and chicken tagine. From the restaurant's website:
"Boulud Sud is Chef Daniel Boulud's new restaurant serving vibrant Mediterranean cuisine. The menu travels the entire region offering flavors from France's Côte d'Azur, Spain, Italy, Greece, North Africa and Turkey. There is an emphasis on grilled fish and lamb as well as an abundance of fresh vegetables on menu sections entitled 'De La Mer', 'Du Jardin' and 'De La Ferme'."
James Beard Foundation: Ghaya Oliveira, Outstanding Pastry Chef finalist (national), 2012
The New York Times: ** (very good); Critics' Pick
New York magazine: *** (excellent)
Zagat 2013: 25 food rating (very good to excellent)
Time Out New York: Critics' Pick
"Boulud Sud is the Manhattan equivalent of a private yacht anchored off Monaco, serving the food of Sardinia, Greece, Tunisia, Gibraltar, Beirut. And you are invited along."
- Sam Sifton,
The New York Times, Aug. 9, 2011
" ... [Boulud]'s most satisfying experiments tend to involve seafood or lamb. You can enjoy lamb-shoulder 'Cleopatra,' braised in a sweetly sticky, Egyptian-style mix of wine, lamb broth, apricots, and almonds (good), or slices of grilled lamb loin garnished with eggplant, crackling bits of lavash, and a spoonful of Tunisian harissa (even better). "
- Adam Platt,
New York magazine Full bar. Serving lunch Mon-Fri, dinner nightly. Sat-Sun brunch noon-3 pm.
ADDRESS
20 W 64th St,
(near Broadway) ,
New York, NY 10023
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
Main dishes at acclaimed Chef Daniel Boulud's Mediterranean hot spot Boulud Sud can include ratatouille and oeuf mollet, grilled skate wing, and chicken tagine.
WHAT THEY SAY
From the restaurant's website:
"Boulud Sud is Chef Daniel Boulud's new restaurant serving vibrant Mediterranean cuisine. The menu travels the entire region offering flavors from France's Côte d'Azur, Spain, Italy, Greece, North Africa and Turkey. There is an emphasis on grilled fish and lamb as well as an abundance of fresh vegetables on menu sections entitled 'De La Mer', 'Du Jardin' and 'De La Ferme'."
James Beard Foundation: Ghaya Oliveira, Outstanding Pastry Chef finalist (national), 2012
The New York Times: ** (very good); Critics' Pick
New York magazine: *** (excellent)
Zagat 2013: 25 food rating (very good to excellent)
Time Out New York: Critics' Pick
"Boulud Sud is the Manhattan equivalent of a private yacht anchored off Monaco, serving the food of Sardinia, Greece, Tunisia, Gibraltar, Beirut. And you are invited along."
- Sam Sifton,
The New York Times, Aug. 9, 2011
" ... [Boulud]'s most satisfying experiments tend to involve seafood or lamb. You can enjoy lamb-shoulder 'Cleopatra,' braised in a sweetly sticky, Egyptian-style mix of wine, lamb broth, apricots, and almonds (good), or slices of grilled lamb loin garnished with eggplant, crackling bits of lavash, and a spoonful of Tunisian harissa (even better). "
- Adam Platt,
New York magazine
ADDITIONAL INFO
Full bar. Serving lunch Mon-Fri, dinner nightly. Sat-Sun brunch noon-3 pm.