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terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Weekly closing
lunch and Sunday evening.
Annual closing
January 1st, July 4th, December 25th.
Discover the restaurant
Nestled in the heart of Manhattan, Lyon-born Chef Daniel Boulud has become one of America’s most celebrated chef-restaurateurs. His reputation may be international, but his warm, welcoming style remains very personal. His mantra is to “prepare the finest American produce according to French culinary tradition.” Superb ingredients are skillfully combined, elevating rustic dishes to new levels of refinement, sophistication and pleasure. In Boulud’s masterful hands, the best American regional products, from Nantucket Bay scallops to Montana beef, are cooked to perfection in a restaurant where a contemporary décor is elegantly juxtaposed with striking neoclassical architecture.
