Listed below are links to reviews of Bouley Restaurant from around the web.
[ more from 10best]
"Talented, creative chef David Bouley truly turns heads and stuns palates with this New French dining treasure. Like his other ventures (the original Bouley, Danube), this gem of a restaurant features a stunning interior, with red, barrel-vaulted ceilings..."
[ more from 10best]
"Talented, creative chef David Bouley has transformed what used to be Bouley Bakery into a New French dining treasure. Like his other ventures (the original Bouley, Danube), this gem of a restaurant features a stunning interior, with red, barrel-vaulted ce..."
[ more from andremika.blogspot]
"While most agree that the food is superb, they look for other cracks in the armor. But with an experience like mine, I can't help but think that the critics are really missing the point of this restaurant...."
[ more from dailycandy]
"It’s no secret that grateful lasses have been throwing themselves at firemen recently. But if you’re thinking of propositioning a certain other New York hero, we suggest making a reservation at his restaurant instead, which opens tomorrow...."
[ more from epinions]
"Reservations are much easier to get since the restaurant recently doubled its space, from 12 tables to 24. That being said, you should still call a month in advance (or as early as possible), be prepared to wait on hold (if you don't get a busy signal),...."
[ more from fodors]
"David Bouley has replaced Bouley Bakery with what can only be described as a throwback to his original formal French restaurant on Duane Street. He's reinstalled the 18th-century wooden door from the old location and even arranged apples in the vestibule..."
[ more from foodite.blogspot]
"When we were first deciding on our tasting options, I already knew that I was going to get the pineapple meringue, not because I have a particular liking to pineapple, but because I knew that Susana, being the chocoholic that she is, was going to order th..."
[ more from foodite]
"When we were first deciding on our tasting options, I already knew that I was going to get the pineapple meringue, not because I have a particular liking to pineapple, but because I knew that Susana, being the chocoholic that she is, was going to order th..."
[ more from foodite]
"As an anchor on one of the main intersections of TriBeCa and with its close proximity to the Ground Zero site, Bouley Restaurant has had quite a history in the last 10 years. The original Bouley first opened in 1987 and remained highly successful u..."
[ more from gayot]
| "Within the vaulted ceiling framework that was the signature design element of the old Bouley Bakery, patrons have returned to experience and savor Bouley's exquisite French-Contemporary cuisine and reclaim the art of dining, if only for a meal. The dining..." |
1 reviews
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[ more from gusto]
| "It's fun to do, and by sharing your thoughts and opinions, you can help other Gusto members make more-informed choices when they're considering visiting Bouley...." |
1 reviews
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[ more from insiderpages]
[ more from judysbook]
| "This place and Daniel are my two favorite restaurants in the city so far. Bouley is somehow more comfy, and the kind of place you can meet your bf/gf's parents at for the first time (wink!..." |
3 reviews
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[ more from local.yahoo]
| "Company Information: Bouley features the exciting culinary talents of world acclaimed 4 star Chef, David Bouley. Bouley offers Modern French cuisine with world influences served in a warm and intimate setting...." |
9 reviews
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[ more from menupages]
"Taste: First course a palate cleanser of a grapefruit granite with a light meringe on top,,,super chilled with a bit of sugar. Two appetizers: Eggplant terrine with light tomato sauce ang chevre was as delicious as it looked...."
[ more from nyc]
"Bouley offers modern French cuisine with world influences served in a warm and intimate setting. Whether you choose a tasting menu at lunch or dinner or order a la carte, you will be amazed at the dazzling array chef and owner David Bouley creates...."
[ more from nyjournal.squarespace]
"Unusually for a restaurant at its level, Bouley hasn’t succumbed to the prix fixe trend. The tasting menu ($90) is also unusual, with several choices offered for most of the courses...."
[ more from nymag]
"Love him or hate him, there's no denying that the famously obstreperous David Bouley—bouncing between this kitchen and Danube—gets the job done. He's dispensed with the boutique breads, the oven, and the cafe to make room for lots more seats...."
[ more from oad.typepad]
"The main reason for including Bouley was line caught Chatham cod. In my opinion, no other chef in the U.S. cooks cod as well as David Bouley. David is also a whiz with 021 vegetable and fruit based sauces, and I imagined the perfect marriage of fresh cod..."
[ more from pabulum.ext212]
"Into our second bottle of red, this time a lighter Grenache from Australia, we talked about how everything so far had been very satisfying. We have settled on our warm seats and my lone grouchy friend was no longer...."
[ more from savorynewyork]
""Bouley seems to have returned, like a nostalgic rock icon, to his flashy, eighties-era roots. He soups up his recipes with fancy fusion ingredients and grasps, again and again, for crowd-pleasing combinations...."
[ more from travel.yahoo]
| "OverviewArguably one of the most famous chefs in the city's history, David Bouley first became famous for his 1980s haute cuisine restaurant, Bouley...." |
9 reviews
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[ more from tripadvisor]
[ more from wcities]
"Arguably one of the most famous chefs in the city's history, David Bouley first became famous for his 1980s haute cuisine restaurant, Bouley. In 2002 he closed his New York Times four-star restaurant Bouley Bakery, removed the takeout bakery shop in front..."
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