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  • Photograph: Paul Wagtouicz

    Daniel Boulud at picerie Boulud

    Daniel Boulud at picerie Boulud

  • Photograph: Paul Wagtouicz

    picerie Boulud

    picerie Boulud

  • Photograph: Paul Wagtouicz

    picerie Boulud

    picerie Boulud

  • Photograph: Paul Wagtouicz

    picerie Boulud

    picerie Boulud

  • Photograph: Paul Wagtouicz

    picerie Boulud

    picerie Boulud

  • Photograph: Jakob N. Layman

    Ham and egg Florentine en brioche at picerie Boulud

    Ham and egg Florentine en brioche at picerie Boulud

  • Photograph: Jakob N. Layman

    DB smoked salmon Mauricette at picerie Boulud

    DB smoked salmon Mauricette at picerie Boulud

  • Photograph: Jakob N. Layman

    Maine lobster roll at picerie Boulud

    Maine lobster roll at picerie Boulud

  • Photograph: Jakob N. Layman

    Pastries at picerie Boulud

    Pastries at picerie Boulud

  • Photograph: Paul Wagtouicz

    Chocolate cake at picerie Boulud

    Chocolate cake at picerie Boulud

  • Photograph: Paul Wagtouicz

    picerie Boulud

    picerie Boulud

  • Photograph: Paul Wagtouicz

    picerie Boulud

    picerie Boulud

Photograph: Paul Wagtouicz

Daniel Boulud at picerie Boulud

Daniel Boulud at picerie Boulud

At picerie Boulud, retail shoppers can stock their home pantries with the world-class specialty goods that chef Daniel Boulud uses at his restaurants. The glimmering 1,200-square-foot French deli and market opens today, along with Mediterranean grill Boulud Sud. Pick up house-made charcuterie crafted by Bar Boulud's top charcutiers or fresh breads made by master baker Mark Fiorentino. You'll also find French packaged items (Banyuls wine vinegar, Martin Pouret mustard), ice cream and prepared foods, including sandwiches such as olive oil-poached tuna, avocado, olives, salad and hard-boiled eggs on a focaccia roll, or smoked salmon with dill, frise and a homemade caper-and-cornichon mayo on a soft roll. Plus, curd aficionado Anne Saxelby curates a selection of French and American farmstead cheeses. Come nightfall, the breakfast counter morphs into an oyster bar, with Fonte coffee and croissants making way for glasses of wine and bivalves on the half shell. 1900 Broadway at 64th St (212-595-9606)

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