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  • French, American (New), Local/Organic
  • 163 Duane St, New York NY10013 40.715226 -74.00537
  • (At Hudson St)
  • click map to interact
  • (212) 964-2525
  • 0

User Ratings (Based on 133 reviews)

Food 4.1 Value 3.3
Service 3.8 Atmosphere 4.2

Other Restaurant Info

(212) 964-2525
Jacket Required Visa, MC, AmEx, Disc
Daily: 11:30am-11:30pm
Dinner, Lunch
Accepts Credit Cards, Beer Served, Business Dining, Extensive Beer List, Fine Dining, Good for Groups, Liquor Served, Lunch Special, Notable Wine List, Online Reservations, Private Parties, Prix Fix Menus, Quiet, Reservations Rec., Romantic, Special Occasion, Tasting Menu, Wheelchair Accessible, Wine Served

User Reviews

  • Bouley

    Posted by kitt on 09/10/2005


    This is heaven. I never tasted such elegant and sophisticated dishes like his.

  • Bouley

    Posted by P. Bonnaire on 08/01/2005

    Vanilla Fish

    I long for the old Bouley on Duane Park, were Scalini Fedeli is now. Then, it was a very special place, and for a time, one of the top restaurants in NYC. It seems the soul of the place got lost in the move....and this is many years later. I have tried Bouley several times, since it is a neighborhood restaurant, but the service is a jumbled mess, and the food experimental. We virtually had to instruct the waiter on how to serve, fending off flying elbows across the face. It became comical when the two of us ordered two espressos, and the waiter came out with two espressos, and still asked us, "Who has the espresso?" The food was a disppointment, and the dish I had (which you can smell from the exhaust vents facing West Broadway as you walk by), was a weird fish/broth/vanilla conconction. Fish as dessert? The space was much better as Bouley Bakery, and the new Bouley Bakery across the street (brand new, confused and also in search of meaning) was better as a deli. Somebody help David B find his way again!

  • Bouley

    Posted by Return to Glory! on 07/27/2005

    A winner and creative genius

    An experience for serious foodies and plain fans. We had a pre-selected customized menu to go with special wines. Food was outstanding There was a good balance between high-quality attentive contemporary-style service and attention to atmosphere, settingl Style of food is hard to pin down: by design! Bouley is inventive, imaginative and some say "artistic" with food, flavor combinations and nucances, the flow of a meal. Here he was put to the test in order to produce a meal that matched particularly temperamental and quite expensive and rare wines. He did not drop the ball. All dishes complemented the wines they were designed for and yet left each diner with a distinct memory of the dish itself. Rare and difficult to pull off. David Bouley's individually crafted menus were themselves nice to look at. Organic Jasmine Rice Risotto with Cape Cod Lobster and Maine Jonah Crabmeat in Ocean herbal broth was a masterwork of delicate nuances: seaffod was not overpowered by herbsand risotto. The lobster adn crab were still tender, with juices running as you bit into the meat. Yet infused with the flavors of the dish and paired beautifully with a 1969 Leroy Meursault which (for non-afficiandos) is a lyrical white Chardonnay from Burgundy: therefore dry, with a nose reminiscent of earth, wood and morning dew. No sweet-lemony nonsense here! A dish that garnered attention was Poached organic Coonecticut farm egg steamed with Black Truffle, Fresh Florida pink shrimp, Serrano Ham and Garlic broth. A tour de force! Served in a china bowl it was somewhere between a stew, a bouillabaise and a luxury soup. Many diners present commented they had never tasted something so exotic. Consider the juxtaposition of the sweet shrimp and salty ham (a gentle but imaginative surf-and-turf) or should I say surf-and truffe because the Southwest French classic egg-black truffle combination was a delight! The garlic broth was gentle and acted as a wrapper for the dish's different facets. Yet Bouley showed a gentle touch and a master's vision: IT ALL WORKED TOGETHER. Each bite took you somewhere else and evoked memoires. That's the black art of a Master Chef. The dish was paired with a Musigny and La Romanee both from 1969. There is no doubt that Bouley "got it" that Musigny is music and needs a backdrop, not a complement or competitor. Dazzling. From the Decor, the smells and the eye candy, the superb service and ambience there is little doubt: Bouley rules!

  • Bouley

    Posted by sj on 07/03/2005

    Fine Dining without too much stuffiness

    Recently took some newlywed friends of ours from out of town for the Bouley experience. The food, waitstaff, and wine pairings were all excellent and went well with each of the chef's tasting menu dishes.The apple fed baby big though was a bit strange in flavor. Waiters were great, bus boys need just a little more training but they were polite.The experience was great and the chocholate souffle was fantastic.

  • Bouley

    Posted by v rose on 06/03/2005

    Not recommended

    What a disappointment. Poor food. I have been to just about every top-rated Zagat's restaurant but this one I just don't get. The blue cheese sorbet did me in. It was all just too strange.

  • Bouley

    Posted by Anon on 05/26/2005

    Not the best NYC has to offer

    I went on a date there and the service really doesn't reflect the prices or image. I ordered a gimlet sraight up before our reservation and they served it in a scotch glass. When I asked about it they said they were out of glasses and acted as if that was just fine. The attitude was poor. They didn't tell me before hand and just served me a glass of gimlet like that was acceptable and if I didn't like it then oh well. The food was pretty good, but didn't make up for the service at all. They were very accomodating at the table, but were very scattered and flying by the seat of their pants. Lots of desserts was nice and the company made up for it, but I would't recommend it or do it again.

  • Bouley

    Posted by SCOTT K. on 04/18/2005

    Disappointed again

    I've been to Bouley quite a few times and this is the first time that the food was only so-so. At $750.00 for 2 couples including wine and tip this is not acceptable. The menu never changes anymore and the choices are getting boring. The portions this past Saturday night were miniscule. If it weren't for the comp desserts we would have been starving. I had the egg with truffles? (where were they?). At $22.00 for an egg with hardly a hint of truffle this not worth it. Two $40.00 lobster main courses each consisted of 1/2 of a small lobster.

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