![Bouley Test Kitchen by Bouley at Home [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62210197/Bouley_at_Home_31_west_21_street.0.jpg "Bouley Test Kitchen by Bouley at Home [Official Photo]")
Bouley at Home in the Flatiron District is a vibrant culinary hub offering immersive tasting menus, cooking classes, and fresh-baked breads in a chic setting.
"Bouley at Home, a more casual, tasting menu restaurant and cooking school in the Flatiron District by chef David Bouley, has closed after three years. It encompassed a bakery and a test kitchen and was known for having chefs serve diners directly at three chef counters. The restaurant earned one Michelin star in 2019 and 2020. Plans are being considered to reopen in Tribeca, although no location has been confirmed yet." - Tanay Warerkar
"It’s one star for David Bouley’s Flatiron restaurant with a food lab, cooking school, and bake shop." - Eater Staff
"Chef David Bouley has teamed up with scientists and doctors for a full-day event including seminars, food demonstrations, and tastings, where participants will learn the health benefits of fermentation via dishes like saltless and sugarless pickles, fermented beverages, sauces, and soups. Each session will feature a multi-course meal prepared by Bouley and will be served with biodynamic wine, unfiltered sake, and sour beer. The lunch session costs $175 and dinner is $195 — tickets and more information here. The event happens Friday, November 2, at the Bouley at Home and Bouley Test Kitchen at 31 West 21st St., between Fifth and Sixth Avenues." - Carla Vianna
"Today marks the grand opening of David Bouley's latest concept, Bouley at Home. Occupying 1,600-square-feet in the Flatiron District, the space houses a restaurant, cooking school, test kitchen and bakery all under one roof. Per the restaurant's website, Bouley wants his latest endeavor to be 'an immersive and educational community of health and nutrition.' At dinner Tuesday through Saturday, guests are encouraged to dress in 'casual celebratory' garb as each feasts on 'a multi-sensory nine-course tasting menu that immerses guests in a community of shared culinary knowledge, health and nutrition through fine dining.' The meal, priced at $225, is prepared by Chris D'Ambrosio, along with Japanese chef Yoichi Akashi, pastry chef Etienne Le Bastard, and chocolatier Sarah Bouley (who also happens to be Mr. Bouley's niece). Bouley at Home was built in collaboration with German design firm bulthaup. As reported by the New York Times, there are 'three huge cooking stations combined with three dining counters in the center.' Bouley has forgone a formal wait staff, and instead has the cooks perform double duty. As such, 'at each seat is a drawer with silverware,' where diners are meant to (at least somewhat) fend for themselves. In lieu of traditional reservations, Bouley utilizes a ticketing system, but will allow walk-ins as space permits. Lunch is slated to begin in a few weeks—offering both à la carte and tasting menu options—on the same days as dinner service. When the restaurant is closed (Sundays and Mondays) is when cooking classes will be held. 'Soon, near the entrance of Bouley at Home, he will open a bakery selling fresh-baked breads,' the New York Times also reports. Bouley's eponymous, previously Michelin-starred restaurant closed for dinner service at the end of July. It now operates as an events-only space, but Bouley plans to reopen it as a restaurant in the future." - Aaron Hutcherson
"Bouley at Home is a 1,600-square-foot space in the Flatiron District that houses a restaurant, cooking school, test kitchen, and bakery. It offers a multi-sensory nine-course tasting menu that immerses guests in a community of shared culinary knowledge, health, and nutrition. The meal is priced at $225 and is prepared by a team of chefs including Chris D'Ambrosio, Japanese chef Yoichi Akashi, pastry chef Etienne Le Bastard, and chocolatier Sarah Bouley. The venue was built in collaboration with German design firm bulthaup and features three huge cooking stations combined with three dining counters. The restaurant uses a ticketing system for reservations and allows walk-ins as space permits. Lunch service and cooking classes are also offered. The bakery near the entrance will soon sell fresh-baked breads." - Aaron Hutcherson
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