1900 Broadway, New York, NY, 10023
nr. 64th St.
By linus809 on 8/13/2008
My wife and I found it amazing that this joint continues to attract a crowd even though critics (see NY Mag review) and customers alike have panned this place. Even the pate was not all that special. Honestly, it wasn't altogether that much different from the packaged pate one might find at Zabars or Fairway. The food and wine were pretty decent overall, both in taste and presentation, but not living up to Boulud's standards. What really detracted from the experience, though, was the ambiance. Granted, my wife and I weren't seated in the best place -- our table was along a high traffic pathway -- but still, the high noise level and boisterousness of the place detracted from what would have been an acceptable (but not overwhelmingly delectable) meal. Perhaps its location and brand name is what keeps this place going. A far, far better and nearby alternative, in both food and ambiance, is Picholine. People, please, if you are going to spend a decent chunk of change on a meal, at least spend it at a place that delivers on taste and surroundings.
By r_f on 2/28/2008
This is actually the first review I've written and it's probably because of the extreme disappointment I experienced at Bar Boulud. As a Lincoln Center-area resident I had high hopes. However, from the beginning the place failed to live up to its promise. The hostess had serious attitude (she was quite snippy, and it wasn't even a particularly busy time of evening) and was the opposite of welcoming. The food was surprisingly tasteless. The sommelier could not stop talking about wine (he seemed to be trying to show off his knowledge, without saying much of actual interest), but then forgot to actually open and pour the wine that we ordered. Daniel himself was hovering nearby and back-slapping other seemingly satisfied patrons, but maybe the emperor wore no clothes? In the end, we decided to skip out without dessert - good move, as pinkberry was more satisfying than the entire dinner experience.
By martin_chamois on 2/21/2008
The new Daniel Boulud place is in fact not a wine bar. With the bistro overflowing with people wanting to taste Lyon-style menu, the entrance area including the front seating area becomes crowded. Part of the current problem appears to be overbooking, waiters struggling resulting in overall poor service. The menu does not disappoint in providing traditional French bistro fare with a heavy Lyon regional focus. The food itself is fine - nothing spectacular as one has come to expect at Daniel's dining places. Nothing is really off, but then again nothing seemed to blow us away. The list of pates is interesting and the pates are quite well made. The classic escargots are fine, but nothing out of the ordinary. The coq a vin was also acceptable, but we have had better. The boudin blanc - a real test of a bistro - was moist and tasty, but the singular sausage on a large plate with minimal accompaniments looked lonesome and quite inadequate as a $24 main course. While even the best places struggle getting out of the starting blocks, a place with Boulud in its name that struggles as badly as Bar Boulud is unexpected.
By humbleopine on 2/15/2008
So we went on a snowy, rainy, Tues thinking it would be fairly easy to walk in. It is not made comfortable for ppl waiting, so keep that in mind & make sure to have a back up place if you donÂ’t have a reservation. I do not mind being told that there is a two hour wait, I live in NY. However, I DO mind being told in a snotty, patronizing manner. The only reason I would give this place another chance is because I have had wonderful experiences at Daniel, & Cafe Boulud and found Daniel Boulud to be rather personable to his patrons. In my humble opinion it was a poor decision hiring a snotty hostess, whose bun must be too tight or the chopsticks in her hair have turned off her hospitality 101 button. There are enough wine bars with a warm atmosphere & diverse menus; I donÂ’t need attitude when IÂ’ve worked 12 hours and all I would like is a really nice glass of red with some great charcuterie and/or food. For me, great food is only a component of why I patronize a place.
By caseycoyle on 2/14/2008
I was really looking forward to trying Bar Boulud so I made a reservation at the supposedly booked tasting table for valentines day. But when we arrived there were only two other couples at the 15 seat tasting table. Regardless we were seated in the busy aisle way near the kitchen. During our dinner my fiance was bummed (hard!) three times by the wait stuff. It was like being on an airplane and being rammed by the drink cart. Totally invasive and distracting. When we told the hostess we were disappointed with our awkward seating and the fact that there was ample seating elsewhere, she was totally nonchalant and unapologetic. For a restaurant of this caliber your money is better spent elsewhere. The best thing about the service was the busing staff.