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We have eaten here many times over the years but everytime we go the wine list becomes more egregiously priced. The last time we did the wine pairing which is like $90/person, none of which were enjoyable. When I looked up each wine served the next day, not one of them cost more than $16/bottle. This time we ordered a bottle of Lioco Pinot Noir 2008 Sonoma Coast, which was a very nice wine. Bouley charges $130/bottle, when we looked it up on-line you can easily buy this same bottle and vintage for a measely $29.95/ bottle, from wine shops and the directly from the winery. That is a hefty 433% mark up over retail. Needless to say, we will never return. I understand there is a cost for the restaurant to carry the wine, the wine program cost, etc, but 433% is absurd, I feel defrauded. Not sure how the sommelier sleeps at night.

I've never experienced anything like what I experienced at Bouley. From the initial greeting and champagne to the exquisite cuisine, impeccable service, even amazing restrooms!!!

After reading relatively recent reviews of Bouley on these pages, I went for lunch today filled with apprehension and dread, especially since I was treating some friends. The food was absolutely delicious .. and consistent --- each dish was wonderful. Maybe things have changed since the reviews I read, because the food and the service was excellent and the wine selections were also very good. So I was very relieved and happy, and felt that Bouley should get the kind of review it deserves. Bon Appetit

Despite the recent spate of bad reviews I preferred to keep an open mind because of the former reputation of this place. We were extremely disappointed however, with the service and the food. We both had the Porcini flan as an appetizer. My companion's was chock full of meaty crab, while mine was practically all liquid with the look and smell of a backed up sink. My roasted black sea bass entree was slimy and tasteless and my companion's rack of lamb (actually two tiny pieces of tough undercooked meat) was even worse. The only edible item was the tablespoon of mashed potato (excuse me, fingerling potato purée) served on the side. Desserts looked good but we were so disappointed that we didn't bother to stay. Needless to say, we will never come back here. I'm willing to pay exorbitant prices if the food is extraordinary but quite frankly, I would have preferred the Recession Special at Grey's Papaya to this dismal dining experience.

Having had some of the best meals of my life at Bouley in its two prior locations, I looked forward to splurging on the chef's menu at the new location on my birthday last month (January '10). Alas, the new space, while perhaps the loveliest of all, served the most subpar meal I have ever eaten at Bouley. Desserts were as good as ever, but everything else ranged from so-so to awful. A huge disappointment. Not sure I'll return.

My boyfriend and i dined here last weekend, and given some of the recent reviews about service, we were hesitant but were looking forward to the experience so we kept our reservation and went. The food was beyond amazing- we did the tasting menu (which i think is definitely the way to go)-- the dungeness crab flan and the duck were standouts- like nothing we had ever tasted before. But really everything we had was delicious. The service was incredible, i even had someone escort me to the ladies room. The food is very expensive ($400/2 ppl including tax tip and drinks) so i'd recommend saving this place for a special occasion. Overall we will definitely go back next time we have something to celebrate.

Some of the food was good, some was mediocre, the lamb was cold. The service was poor (excellent wine, served warm, repeated knocks to the head by passing servers...). Ridiculous gourmandise plate with dessert: one or two small items on each level of a 3-tiered presentation piece, all askew. Why bother with the exit gift of a little cake wrapped in Saran wrap with masking tape enclosed in a white bag that looks like it has been used 5 times. Overall the experience suggested a place well past its prime, a famous chef phoning it in and a general lack of attention to detail. Most of the problems could easily be fixed but apparently M. Bouley doesn't have the energy to bother.