Description
The focus here—house-made charcuterie and top-notch wines—is what you’d better stick with at Daniel Boulud’s otherwise uneven restaurant. Delight in a superlative lamb terrine with Moroccan spices; weep over bone-dry coq au vin and an inedible Meyer lemon éclair. The other highlights are architectural: The charcuterie is showcased on a handsome bar; a tasting table draws customers who prefer the communal experience to the white-table-cloth one. Good thing—the service can be erratic.

Read our full review of Bar Boulud.