Event Name- OR - Select an option below
Daniel Boulud's most populist restaurant yet is dedicated to homemade sausages and beer. And what sausages! There's boudin Basque, crafted from pork blood and pig's head that forms a black, sticky round on the plate and tastes completely wonderful; the Parisienne is composed of pale, plump links of coarsely ground veal and aromatic spices, with brilliant carrots Vichy on the side; and the Tunisienne is a thin coil of lamb merguez sausage served with harissa. And there are many more, all of them globe-trotting and delicious. Although reservations are hard to come by, the front bar section is set aside for walk-ins and is pleasantly casual, if way too loud. The only catch: You'll have to choose from an abridged menu instead of the full one teasingly painted on the bar's walls.