Oh how I do love my charcuterie, on a recent trip to New York City I had the chance to imbibe in some of the best charcuterie I have had in years. Bar Boulud is one of Daniel Boulud's newest restaurant in New York City that specializes in classical brasserie cuisine in a casual environment. On the day I went, we arrived early so we were the first people in the dining room. It was clear after an hour though, that if we had not mad a reservation we would of been waiting at the door for quite some time as the restaurant filled up quickly and a crowd was soon gathered at the door waiting for open tables.
The entrance the the restaurant is simple, a full glass windowed wall, with a barrel sign with the name of the restaurant on it. After going through two heavy glass doors we were welcomed by a beutiful restaurant, narrow but with considerable depth to the room. There are a number
of traditional tables in the front of the dining room with a long bay of booths running the length of the dining room. Toward the back of the room was a large round communal table with a wine display in the center. To the left of the dining room is a charcuterie bar where diners can sit in front of the impressive selection of charcuterie with the chefs and cooks working behind. On the left wall above the booths are a number of framed wine stains each labeled from which bottle of wine they came from, all very impressive wines.The menu is very classical brasserie cuisine which seems hot right now in the restaurant scene. Classics like Croq
ue Monsieur (grilled ham and greyure cheese with bechamel), Boudin Blanc, Boudin Noir (blood sausage), Frisee Lyonnaise (frisee salad with bacon lardons, sourdough croutons, chicken liver and poached egg), Steak Frites, along with an impressive variety of charcuterie.The charcuterie may be ordered individually with selection like Pate Grand-Mere, Lapin De La Garrigue (pulled rabbit and vegetable terrine), Fromage de Tete (head cheese terrine), Compote De Joue De Boeuf (shredded slow-braised beef cheek with onion confit and pistachio), Terrine de Poularde Au Citron et Coriandre (chicken terrine with lemon and cilantro), amongst others. The selection is slightly larger for dinner than is available for lunch. If you want to try a little of everything there are two options for a Degustation de Charcuterie, the small offering is $22 while the large selection
is $46. Traditional accompaniments come along with the charcuterie, selections included carrots with coriander, beets with horseradish, celery root and apple remoulade, and potatoes with fennel and olives.To round out the menu is a beutiful assortment of cheeses offered in a selection of three ($14), five ($21), or seven ($28). The dessert selection is classic French as well with a selection of petit fours ($8), Floating Islands ($8), and a selection of pastries like the classical Gateau Basque. There is also a selection of in-house made ice creams and a tropical fruit salad for those watching the calories, but if you are eating here why go for fruit, just make the sacrifice and try something truly amazing like the petit fours and Gateau Basque like we did.
I obviously tried the charcuterie, which was amazing. We also went with the Boudin Noir and Boudin Blanc, both very light in texture and perfect in flavor. It was truly hard to just go with the selection we did but it was lunch and there were more meals planned for later in the day. The wine list is simple but with exquisite selections. The only draw back to the meal might be the prices, but honestly you pay for what you get. The total meal with two glasses of wine each came to about $200 with tip, worth every penny or dollar I should say. I will certainly be back to Bar Boulud again.
Bar Boulud Website
Telephone 1-212-595-0303
1900 Broadway (between 63rd and 64th)
New York, NY 10023
Brunch: Saturday-Sunday 11:00am - 2:30pm
Lunch: Monday-Friday Noon - 2:30pm
Dinner: Sunday 5:00pm - 10:00pm
Monday-Thursday 5:00pm - 11:00pm
Friday & Saturday 5:00pm - Midnight
Late Night Charcuterie and Cheese Menu
Friday & Saturday Midnight - 1:00am
Sunday 10:00pm - 11:00pm
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