Add your feedback about Bouley- register to talk.

Bouley

By FoodMayhem   Dec 09, 2007

Bouley is one of my favorite restaurants, and also one of Lon's, but this was our first time there together. Everything about this place is wonderful. They have lovely decor that includes fresh flowers on every table. They use high quality ingredients to make beautifully presented food that is always delicious. The top notch service is high class but not stuffy and I always leave feeling like I had thoroughly enjoyed myself. This visit, we decided to bring my family for lunch as a holiday meal. It's the perfect place to impress guests and my parents did mention that they wanted to bring my dad's best friend (a total foodie), next... FULL REVIEW

• 19

Lunch and Dessert at the "Bakeries" of Famous Chefs

By The Wandering Eater   Feb 13, 2007

The "bakeries" I'm referring to are Bouley Bakery (owned by David Bouley; located in TriBeca) and Bouchon Bakery (owned by Thomas Keller, in Columbus Circle). I don't know why I happen to go to these famous chefs' moderately priced establishments, but I did. Lunch was at Bouley Bakery. I ordered a slice of their Tomato & Mushroom Quiche ($4.50), an Eclipse ($5.25), and a Chocolate Cupcake ($1.95). I know what you're thinking; possibly you might be wondering why the heck did I order two desserts? It's just that I want to and since Valentine's Day is tomorrow, I might as well indulge with chocolate desserts. Here's what my order looked... FULL REVIEW

• 1

Bouley: The Magic Is Alive and Well

Jan 28, 2007

Bouley, the gift from Chef David Bouley, is just that.... an experience. From the moment you walk through the apple-lined foyer into the "Hobbit" inspired dining room, he's got you. Your senses are now on overload, and your taste buds are anticipating something special. David Bouley then delivers. FULL REVIEW

• 3

bouley bakery

By eat 2 love   Dec 15, 2006

the worst ispahan in the world is at the bouley bakery in new york. the best, pictured above, is at pierre herme in paris. the ispahan - is a macaron on steroids. FULL REVIEW

• 10

Bouley Bakery

By Sweet Napa   Oct 06, 2006

An Ispahan in New York??? Thank god. I didn’t get to try the traditional one when I was at Pierre Herme in Paris, so I was grateful for this second chance. It’s made of rose macarons, raspberries, lychee buttercream, and lychees. It looks like this inside. FULL REVIEW

Bouley

By New York Journal   Jul 12, 2006

I’ve been dining out periodically with some consultant friends I made, who hail from Boston. Last week was their final week in New York, at least for a while (their contract having ended), so we decided to go for a “blow out” meal somewhere special: Bouley. FULL REVIEW

• 14

Bouley

By Foodite   Jun 25, 2006

As an anchor on one of the main intersections of TriBeCa and with its close proximity to the Ground Zero site, Bouley Restaurant has had quite a history in the last 10 years.  The original Bouley first opened in 1987 and remained highly successful until it's closure in 1996.  Its list of accolades include four stars in the New York Times, best restaurant awards from the James Beard Foundation, and an unmatchable 5 year run with the most highly-rated Zagat food score ever (29/30). When it closed so that Chef David Bouley could use the space to further his culinary vision, Bouley Bakery took it's place, with similar successes as it's predecessor.  Danube soon followed suit. FULL REVIEW

Bouley

By Gotham Gal   Jun 21, 2006

David Bouley's first restaurant made a lasting impression on me.  Apples over took your senses the minute you walked into the door.  Dishes were innovative.  There was nothing quite like it at the time in NYC.  He was early to the game.  I believe at that time Bouley was a 5 star restaurant.  Times have changed. FULL REVIEW

• 19

Fooding tour: Rice to Riches, Il Laboratorio del Gelato, Bouley Market, and Once Upon a Tart

By The Girl Who Ate Everything   May 16, 2006

As of right now (May 16th, 10:38 AM), my website isn't working. I'm writing this entry in gmail (thank god for autosave) figuring that my site will come back to life soon. Or else... FULL REVIEW

• 5

Small But Perfectly Formed: Bouley Upstairs

By NYC Nosh   May 04, 2006

Let’s get the bad news out of the way at the beginning: odds are that you will wait for a table at David Bouley’s miniature bistro, Upstairs. The restaurant does not accept reservations, and its dining room only seats a few dozen diners at a time, which means that more than likely, you’ll spend time wandering around in the Bouley Bakery downstairs with a glass of wine. Of course, there are many worse ways to spend half an hour. The other piece of bad news is that we hear through the grapevine that David Bouley has been spending less time cooking at Upstairs than he did just a few months ago–on our most recent visit last week, he was not in the kitchen, and the staffers in the bakery told us that they hadn’t seen him cooking on site for at least a week. But if getting a bargain peek at Mr. Bouley is your only motivation for dining at Bouley, you’re missing the point; the restaurant is superb, with or without Mr. Bouley manning the saucepans. FULL REVIEW

• 2

Bouley Bakery

By Big Apple Dining Guide   Feb 16, 2006

I had Jury Duty I needed to get out of today (not that I wanted to, but I simply couldn't commit to the time needed) and found myself a half a block away from Bouley Bakery at 8:30am. Seemed like a no brainer to me FULL REVIEW

Upstairs at Bouley Bakery

By New York Journal   Dec 19, 2005

What happens when you cross three-star food with the service and ambiance of a diner at Grand Central Station? Upstairs at Bouley Bakery is the answer. I persuaded a friend to join me there yesterday evening [September 17, 2005]. FULL REVIEW

• 12

Birthday Lunch at Bouley

By Foodite   Dec 03, 2005

Today my roommate, Susana, took me out to Bouley for a lunch tasting. This was the first experience for either of us at any one of David Bouley's establishments in TriBeCa. Bouley is an unassuming place on the corner of West Broadway and Duane St, decorated with a massive wooden-planked door flanked by simple window planters FULL REVIEW

So Red New York City Entry #29

By Veal Cheeks   Oct 24, 2005

At the end of our meal at Bouley, my friend and I began reminiscing about our most profound meals: she at Lespinasse; me at Lutece. We had just completed an impressive, elegant, and superb meal, but somehow it seemed natural that this meal would not be on that list. FULL REVIEW

• 12

Bouley - Still a Classic

By Opinionated About Dining   Sep 26, 2005

My relationship with Bouley is long and distinguished. I had my share of meals at the original on Duane Street, but it was Bouley Bakery where I cut my teeth on David Bouley’s cuisine. Back when it first opened, before the restaurant had been reviewed, I phoned for a reservation and was able to secure one for the same night. After I arrived with a bottle of Ramonet Chassagne-Montrachet in tow, I was able to quickly strike up a relationship with Dominique who at that time ran the front of the house. I half-jokingly said to him, “I feel so lucky to have gotten this reservation that I feel like I should organize a running reservation every week.” Well, much to my surprise he got ought the appointment book and said, “Let’s do it.” All of a sudden, every Tuesday night at 8:00 a table for four was mine. FULL REVIEW

Masterful but Memorable

By ChuckEats   Aug 26, 2005

Bouley is a maligned restaurant in the upper NY tier of dining. While most everyone recognizes it should be a great place, there are often complaints of amateur mistakes. However, I was assured by some dining friends that the restaurant is among the best in the country. Fair enough, I made a reservation and they (long-time customers) warned the Maitre’D I was on my way. FULL REVIEW

• 7

Tribeca = yum

By The Girl Who Ate Everything   Jun 25, 2005

I didn't eat those cupcakes, but they sure look tasty. (And then I ranted about buying a new camera). FULL REVIEW

Bouley

By The Strong Buzz   May 09, 2003

After a hiatus following 9/11 (and a settled lawsuit for insurance fraud), acclaimed chef David Bouley is back behind the stoves at his temple of haute French gastronomy, Bouley. FULL REVIEW

RATE THIS RESTAURANT Currently 2.74/5 1 2 3 4 5 2.7/5 (82 votes cast)

RECOMMEND