#charcutierie

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Pre Theatre Dining at Bar Boulud

Photo - New York Journal

On theatre night we like to dine in close proximity to the venue.  It makes the dine and dash* so much easier.  When Lincoln Centre is the venue, we like to dine at Bar Boulud.  It’s right across the street!

Bar Boulud is one of Chef Daniel Boulud’s six New York restaurants. Chef Boulud is a fixture of New York dining and is highly accomplished.  In addition to his many awards and honors, his flagship restaurant, Daniel is the recipient of 3 Michelin Stars and 4 New York Times stars.  4 stars from The New York Times is a rare feat!

Chefs anticipating a review suffer many sleepless nights and since every aspect of the restaurant is scrutinized, the entire staff is under a great deal of pressure.  The HBO documentary “A Matter of Taste: Serving Up Paul Liebrandt” deftly shows the feverish preparations that Chef Liebrandt and his staff make at the Tribeca restaurant Corton during their quest for 3 stars from The New York Times.  In New York, The Times is considered the paper of record and pleasing the reviewer is not to be underestimated. 

Bar Boulud is much more relaxed than Daniel and takes the form of a casual bistro with only 100 seats.  The narrow room is highly designed however, and it’s vaulted ceiling recalls a wine cellar.   The walls leading to the downstairs rooms and to the wine cellars are covered in wire mesh and stones, also evoking a winery.  The bistro also has a unique, round tasting table, which allows guests to sample wines as a group.

Photo - Kalina via Eater

The wine list at Bar Boulud features wines from Burgundy and the Rhône Valley.  Chef Boulud is a native of neighboring Lyon and is understandably loyal to his heritage.

Photo - Melissa Hom via Grub Street

The bistro’s cuisine is also somewhat regional and offers fresh seasonal cuisine complimenting its signature charcutierié.  There is a charcutierié bar and the menu includes many house made térrines and pâtés.  All are exceptionally fresh and delectable.  The boudin blanc is as tender and delicate as any I have ever enjoyed.  The food is simple but refined with many bright, distinctive flavours.  To enhance your meal without committing to a full bottle of wine, many excellent wines are offered by the glass.  We like this as a way to try something new or to try a few.

Service is thoughtful and the servers are very practiced at seeing that you don’t miss the curtain for the performance.  Plus, it’s only a short dash over to Lincoln Centre.

* The dashing only takes place after paying the bill, of course.