Café Boulud at Maison BARNES
French restaurant · Upper East Side ·
French fine dining with seasonal, vegetable-forward dishes
French fine dining with seasonal, vegetable-forward dishes
"Situated on the Upper East Side, it kept its star." - Melissa McCart
"A longstanding flagship that was recently relocated in Manhattan; it continues to operate as part of the chef’s broader portfolio, which includes multiple New York locations and at least one hotel-based outpost abroad." - Melissa McCart
"Cafe Boulud was founded in 1998 by Daniel Boulud, perhaps the city’s most respected French chef. It was sentimentally named after the restaurant run by his parents near Lyon, France. It closed after its original location in the Hotel Surrey was sold, and reopened just off Park Avenue a mile south. The menu retains its traditional four-section format, highlighting traditional Lyonnaise, seasonal, and locavore food and fare that originates in a foreign country, which varies monthly. Two-course and three-course meals ($95, $125) are available in the elegant room, which centers on a towering floral display. Book reservations online." - Melissa McCart
"The resurrected Cafe Boulud from the famous and prolific chef, Daniel Boulud maintains its menu sectioned by la saison, la tradition, le potager (vegetables), and le voyage served in a stunning space. The head chef is Romain Paumier, who moved over from Restaurant Daniel, who steers the kitchen in making dishes like quiche carotte vadouvan, black sea bass wrapped in potatoes and dressed in red wine sauce; and grilled salmon with citrus and spicy avocado dressing. The pastry chef is Katalina Diaz, also previously at Daniel, who will make desserts such as a baked Mont Blanc with chestnut ice cream, ginger sorbet, vermicelle, and Swiss meringue. A la carte and tasting menu are both available." - Melissa McCart
"In 2014 a chef working as an executive at a New York fine-dining restaurant spotted a fellow cook staging at a prominent chef’s restaurants and remembers asking the maitre d', “Who’s that?” only to be told, “Oh, that’s Victoria Pappas. She’s way out of your league!” That initial cross-kitchen eye contact—paired with Victoria’s later thought, “That chef is so cute,” and her quip, “I’m going to dress up a little more today”—helped seed a relationship that would later flourish after a Christmas Eve text in 2015 and a first date in January 2016." - Brittany Britto Garley
