Added to your love list
0 Love It

Best countermove to comfort food: Boulud Sud

The rumors of the demise of haute cuisine have been greatly exaggerated. Exhibit A: Daniel Boulud’s boundary-busting Mediterranean restaurant on the...

1/8
Photograph: Paul Wagtouicz

Chicken tagine at Boulud Sud

2/8
Photograph: Paul Wagtouicz

Rouget at Boulud Sud

3/8
Photograph: Paul Wagtouicz

Pistachio moelleux at Boulud Sud

4/8
Photograph: Paul Wagtouicz

Grapefruit givre at Boulud Sud

5/8
Photograph: Paul Wagtouicz

Braised duck in phyllo at Boulud Sud

6/8
Photograph: Paul Wagtouicz

Boulud Sud

7/8
Photograph: Paul Wagtouicz

Boulud Sud

8/8
Photograph: Paul Wagtouicz

Boulud Sud

The rumors of the demise of haute cuisine have been greatly exaggerated. Exhibit A: Daniel Boulud’s boundary-busting Mediterranean restaurant on the Upper West Side. The year’s most convincing retort to downscale dining offered lavish French food for a globalist age, bounding across borders to Marseille, Tel Aviv, Beirut and Tangier. Over white tablecloths and good china, we ate rouget fillets suffused with bouillabaisse flavors and cod in a za’atar crust; kataifi duck spring rolls with sweet date puree and a chicken tagine fit for a Moroccan queen. The best part: With its mix-and-match menu of shareable plates, a meal here is only as ambitious and pricey as you want it to be—which is to say, it needn’t cost you three hours and a month’s rent. Boulud Sud, 20 W 64th St between Central Park West and Broadway (212-595-1313, danielnyc.com/boulud_sud.html)

RELATED
Daniel Boulud's French deli and market Epicerie Boulud

See more in Food & Drink

Comments

0 comments