1900 Broadway, New York, NY, 10023
nr. 64th St.
By Sphe076600 on 1/20/2013
Dined here before a jazz at Lincoln Center concert in Jan, 2013. Service was responsive and down to earth. Check-in at door a bit slow but the receptionist recognized our party and seated us in rear as requested. No pressure put on us to order quickly. Waitress was very willing to select the sampler plate and wine. Entrees were more than adequate for the price but desserts disappointed us.
By Seektruth on 1/24/2011
We had opera tickets for 8 pm and chose Boulud for its proximity to the theater and Daniel Boulud's reputation. This was the worse choice ever. We arrived at 6 pm; we did not leave until 7:55 and we missed the curtain and had to watch Tosca on video screen. The wait staff was simply awful, inattentive, inexperienced and indifferent. We asked at least four waiters and managers take our order, get our dessert and our check. The food was unremarkable, masked in butter and creme fresh. We had time for only one bite of our dessert before fleeing for the curtain. We complained and complained. Our evening was ruined. After calling the manager, he failed to explain what happened and offered us a "free lunch," which we declined. I don't need a free lunch. I needed for my guests to understand why they missed the priceless first act of Tosca! Shame on you Daniel Boulud!
By brittanycarcova on 8/27/2010
As I write this does my mouth water for the Rainbow Trout I enjoyed last night? No, but I did enjoy it nonetheless. The corn and black olive garnish gave my fish a flavor that was unexpected and it was all cooked to a light crisp that had a nice smoked aftertaste. The accompanying wine list was indeed to my satisfaction, as was a very attentive wait staff. However there is not much about my experience at Bar Boulud that would stand out significantly. Daniel Boulud is renowned for amazing cuisine, but here the food comes second to the excitement of the ambiance: clinking wine glasses, bustling servers and table to table chatter, something that can be experienced in may brasseries around the city.
By mitchmurr on 8/4/2010
First time to any of Boulud's places, thought this would be a good intro. Went around 3PM on a Friday. There were three tables seated outside and no one inside. Nice. We were warmly welcomed and allowed to pick our spot. My wife and I sat next to each other at the deli bar. Ordered three of the Pate's....Chicken/Pork (Fantastic), Beef cheeks (ok) and Lamb (nice). They are a bargain at their prices. Very good bread serving came along. We then had a cheese plate and though the cheeses were tasty & good the portions were pretty tiny. For dessert we split the Petits Fours which was wonderful and enough for the two of us. What gets the tab up there is the wine. One glass of Rose Champagne and a decent red cost us $45 bringing our total to $118 before tip. We would definitely go again, lower our wine needs, order the chicken/pork pate and try something else. Service was very good, never too intrusive and always pleasant.
By clingingchickens on 10/28/2009
Perhaps it was the high expectations coming in that resulted in this mixed rating. We got a last minute reservation and were seated immediately upon arrival. Friendly staff was helpful though the noise level kept me from hearing anything of the specials and wine recommendations. I recommend the charcuterie (get the country pate and rabbit terrine) and scallop salad which were very enjoyable. The Black and White Tasting of blood sausage and white truffle sausage was a treat as well. The other dishes we ordered were over-portioned and lacking in flavor. Of the six desserts we ordered, the Floating Island is the only one I'd recommend. The wood vault and faux gabions have a nice reference to French rural in contrast to the sidewalk seating grid a la European plaza dining. Wood dining tables without the table cloth is a nice more casual touch as well.
By Dominicanfoodlover on 7/26/2009
Arrived at 9pm and were immediately seated outside as requested. Unfortunately, the meal was disappointing. Should have listened to Mr. Platt and partaken only of the charcuterie. Instead, my friend ordered the crab salad and I the beef tartare. After two bites of salad she could not continue so I traded her my slightly bland but decent tartare. The crab salad's summer melon sauce so overpowered the mildly sweet crab that I picked at the crab meat, completely avoiding the sauce. Entrees took 40 minutes to arrive but they appeased us with Lyon specialty sausage in brioche, which was quite good. My wild striped bass was good if unremarkable; my unfortunate friend's tagliatelle with berkshire pork bolognese was just bad. The bolognese was so flavorless that the meat only served to infuse the pasta with the taste of animal fat. She had only a few bites, so we ordered the chocolate tart and the fromage blanc tart which were good. IÂ’ve eaten at all of Mr. BouludÂ’s restaurants and generally love the food. I feel his name and reputation would be better served if Bar Boulud focused on what it does well: wine and charcuterie.
By jenn_brak on 5/3/2009
Unfortunately, we had a poor experience with Bar Boulud last evening. We went for a pre-theater meal with reservations. Though the food was fine and some was even quite good, our service and wait between courses was appaling. We were continually out of water and other beverages. We waited a little over 40 minutes in betweeen our appetizer and second course. Our waiter told us three times that the food was coming right out, and then it would never appear. A table seated right behind us had the same problems, but other tables in our immediate vicinty were seated and had completed their meals by the time our two tables were fed. I was quite disappointed. Though our waiter apologized, not one other person from the restaurant appeared. They did give us a gratis plate of cookies at the end of the meal as an apology. However, by that time curtain was so close, we did not really have time to enjoy them.
By Pefac on 3/30/2009
i wouldnt go as far as some of the other reviews and say it was awful, but it does kind of disgrace the Daniel Boulud name. Service was extremely lacking (which in this economy is extrememly important if a restaurant wants to survive). Food was good but not something to rave about or memorable. and decor was boring. they made me sit at the bar to eat with my friend b/c they said they were booked, but there was a table for two open when we arrived and that same table was open when we left. i eyed it the whole night and no one ever sat down on it. the hostess seemed to be preoccupied with pretending to be on the phone instead of helping the customer. It seems the tactic is to just keep giving you bread to keep your mouth occupied so that the servers did not have to interact with the customers. Again it wasnt bad, but just not worth the price, for the average quality food and low quality service. I honestly have had better service at Fridays than there.
By suttenbergr on 1/14/2009
The maitre d' was unhelpful, rude and dismissive when we asked for a different table which was offered. (While we were talking to him, he took a phone call and completely ignored us.). (We made reservations about 10 days prior.) There were several empty booths which were being saved by people who had "requested them". His assistant was extremely helpful and nice and finally seated us at a booth. The rest of the staff was also very friendly and attentive, but the maitre d' turned me off to this restaurant.
By douleurexquise on 8/30/2008
I was surprised to see the negative reviews of Bar Boulud! But I went at brunch time, choosing this place to take my boyfriend's mom for a classy birthday brunch. I wasn't in love with the service (hostess a little intimidating and slow food service) but the food itself was very good. I got the herb omelet, while others had the cuisse de canard a lÃ‚Â’oeuf mollet and oeufs florentine . Everything was very delicious. I am SO PICKY about my restaurant experiences and feel bad that I don't agree 100% with everyone else. Maybe I'd have the same experience at dinner? I won't bother to try though and get disappointed.