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Posted by Anonymous on 04/04/2006
Lunch for two in a quiet corner with absolutely delicious food, excellent but no hovering servers, and the added enticement of the equally excellent bakery across the street - with wonderful food and desserts to go. The prix fixe is not cheap, but a steal for the quality of food and overall experience. A great special occasion restaurant. And a great excuse for inventing a special occasion!
Posted by WorldEater on 03/25/2006
I don't understand all the praise for this restaurant - 2 michelin / 3 star NY Times. This was one of the most disappointing high-end experiences I've ever had. The food was disappointing as well. All the meat dishes were overcooked (veal and squab) and some were cold when they shouldn't have been. The sauces were amazing, but the game should be about the main ingredient. That's like serving the best pasta sauce with completely undercooked pasta. Some dishes were very good (scallop appetizer), but the majority were average to below average. The only redeeming factor are the desserts which were sublime.
Posted by Anonymous on 03/22/2006
The place was extremely hot. i was at the round table in the middle of the room with clients and everybody was dying of the heat. the food was very good, wouldn't usually go spend this much on food if i were paying. I wasn't impressed with the service for being such an upscale restaurant. the bus boys and the bread boy didn't really seem to know where to put the clean wine glasses or what bread plate was who's (when i asked for bread they put on my clients plate next to me, and i noted they did for several others at the table too) As far as value, if you don't mind dropping $200 a head for tasting menu and some wine then it is amazing!
Posted by OttawaGourmand on 03/15/2006
Went there with my partner on a weekend getaway to NYC (we are from Canada). We had read about Bouley and heard great things but we were very disapointed. We have eaten at some of the best restaurants in Toronto, Montreal, Boston, Chicago, Paris, and New York - Bouley's latest seems to be trying too hard and failing in all the most important areas. The building is beautiful and well-decorated, good atmosphere however the service was rushed, informal, and unorganized. Most of the staff have limited English. After we sat down and were asked if we wanted a cocktail, my partner inquired if there were any special cocktail creations and they brought us a wine list. Several items from the menu were not available. Wine director failed to tell us we were ordering the last bottle of what we chose. Foie gras was cold when it arrived. Sea bass was bland. Overall, flavours not well balances or intense enough. Cheese plate was good, desert was good. Bouley needs to get more creative and adventurous with the menu and hire a new foh director who can whip those amateurs into shape.
Posted by David on 02/28/2006
Went there the same night, but after, I had proposed to my fiancee. They put us in a corner and we got the chef's tasting menu. The ambiance and service were amazing. The food was very good. The only thing to be careful of, is that if you go for s special occassion and they offer you champagne to celebrate, they are charging you for the champage. However, very memorable experience. Classy and amazing. Food was very good.
Posted by M Louis on 02/13/2006
From the moment we arrived, everything at Bouley impressed - from the decor to the attentive service. The presentation of our courses started with a subtle amuse-bouche, held our attention with delicious entrees and ended with the understandably renowned chocolate "frivolous". Though the food looked too good to eat, we succumbed and were rewarded with bold, complimentary flavors. Our hosts took care of use well and were generous with all sorts of extras, including lovely pound cakes for the ladies. Truly a NY treasure.
Posted by pk91 on 01/09/2006
I can't agree more with the reviewer who says go for dessert. Dessert was great, and everything else was just okay. I found several dishes lacked flavor (eggplant terrine, steamed halibut)--the proper use of salt would have helped a lot. I expected much more from a restaurant that is so highly rated. I doubt if I will go back.