I recommend: Everything!
What does Daniel Boulud touch that doesn’t turn to gold?
Café Boulud metes out terrific food and service to a well-heeled clientele looking for casual chic dining.
Executive chef Gavin Kaysen, a Boulud protégé, oversees the French-American menu. Raphael Haasz, who spent three years at Daniel, creates the fine selection of desserts. The menu offers four culinary considerations: La tradition, classic French cuisine; La Saison, seasonal offerings; Le Potager, inspired vegetarian cuisine; and Le Voyage, inspired by world cuisine.
The vibe at Café Boulud is very Upper East Side, which can be a tad bit dreary, but there is enough interest on the plate to keep ones curiosity piqued. The meal always ends with Boulud’s signature warmed Madeline’s which are always my favorite.
With three stars from The New York Times and many other accolades, Café Boulud is definitely worthy of a splurge.
Here is some of what we ate:
Black Truffle Arancini
Wild Arugula Salad
Wild Mushroom & Barley Soup
Sea Scallop Carpaccio
Pan Seared Red Snapper
Mushroom Stuffed Chicken Roulade
Pennsylvania Lamb en Crepinette
Swiss Chard Tortellini
Chocolate Cappuccino Cup