Bar Boulud

1900 Broadway
New York, NY 10023
Best Of
Bar Boulud +

Staci Schwartz


  • Mon-Fri 11:30am-2:30pm, Sat-Sun 11am-4pm, Mon-Thu 5pm-11pm, Fri-Sat 5pm-12am, Sun 5pm-10pm
  • $$$; $$$$
  • Business Dining, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair accessible
  • Brunch, Dinner, Lunch
  • Full bar
  • No Parking, Street Parking
  • Reservations Accepted, Reservations Accepted, Reservations Recommended
The emphasis is on a full catalog of French charcuterie at this rather grandiose wine bar, the fourth outpost of Daniel Boulud's culinary empire. We liked the pté grand-pere, a coarse Gallic liverwurst flavored with truffle juice and port, and also the Lyonnaise salami, made in-house according to a recipe from the chef's hometown, though the vaunted headcheese was decidedly sub-Batali. The charcuterie tasting includes an accompanying vegetable hors d'oeuvre, and represents a nifty feed for two. The location directly across from Lincoln Center attracts a staid crowd, but your parents will appreciate that when they pick up the hefty tab.

Related Stories (4)

  • Snitching Schnitzels
    Monday, February 11, 2013 at 7 a.m. by Robert Sietsema

    Harold Dieterle has a schnitzel at The Marrow... Among Manhattan restaurants, at least, schnitzels are on the upswing. While you may think that the pounded-thin, breaded-and-fried cutlets belong mainly in the city's antique German r...

  • Parisian Pastrami?
    Tuesday, November 6, 2012 at 7 a.m. by Robert Sietsema

    Bar Boulud's pastrami sandwich with "gaufrette chips" -- hmmm, looks like potato chips to us. Fork in the Road is always excited when new forms of pastrami -- the Crown Prince of cured meats -- spring up. We were thrilled a couple o...

  • Mother's Day Weekend Food Specials
    Thursday, May 10, 2012 at 9:47 a.m. by Clarissa Wei

    Mother's Day is coming up on Sunday, and here at Fork in the Road, we've rounded up some restaurant deals and street fairs across the city to ease the planning process. Free stuff 1) Toloache 50 A complimentary mimosa is offered for...

  • The Vaunted Charcuterie at Bar Boulud Delivers
    Tuesday, March 18, 2008 at 4 a.m. by Sarah DiGregorio

    By all accounts, the process of making fromage de tête is lengthy, painstaking, and requires spending a lot of time with pigs' heads. And because the average diner may not consider headcheese much of a draw, it takes a certain...


View All

More French Restaurants in West 60s

View All

More French Restaurants in New York


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >