Boulud Sud

20 W. 64th St.
New York, NY 10023
212-595-1313
Best Of

Details

  • Sun 11am-10pm, Mon-Wed 12pm-11pm, Thu-Fri 12pm-12am, Sat 11am-12am
  • $$$
  • Dinner
  • Full bar
  • No Parking
  • Reservations Accepted
Daniel Boulud's sixth restaurant in NYC is the first to fully explore Mediterranean-rim cooking, which includes--first and foremost--a selection of Provencal standards, including such things as soupe de poisson, ratatouille served with a poached egg, and the chickpea French fries called panisse. Italy is heard from via a Sicilian sardine escabeche, sweet and sour at the same time, and, less successfully, in a cat-foody veal tonnato and a rabbit porchetta that turns out to be a pedestrian roulade. There are nods of the head to Morocco, Turkey, and Greece, too, but the most wonderful section on the menu may just be the desserts, which include a grapefruit stuffed with citrus ice and all sorts of other goodies, capped with caramel.

Related Stories (3)

  • Our 10 Best Upper West Side Restaurants
    3 years ago by Robert Sietsema

    Topped with bacon, slaw, and fried green tomatoes and sided with cheese grits, the fried chicken biscuit sandwich at Jacob's PicklesUpdate: We have revised our guide. Be sure to read our new list of the 10 best Upper West Side resta...

  • Robert Sietsema at Boulud Sud; Lauren Shockey at Hospoda
    5 years ago by Chantal Martineau

    This week in the Voice, Robert Sietsema is impressed by Boulud Sud: "Despite a few missteps, this is summer cooking par excellence, and the lightness of the food combined with the smallness of the portions means you won't drift away...

  • Daniel Boulud Goes Cruising
    5 years ago by Robert Sietsema

    In front, find a sparsely furnished barroom, seating perhaps 40 walk-ins, with a luxurious amount of room between tables. Beyond that, a deep dining chamber with a ceiling that undulates in great waves, as if you were standing on yo...

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