Answers from Our Experts (1)
One of David Bouley’s trademarks as a chef is his reliance upon fresh, seasonal ingredients, which means that the menu at his flagship French restaurant changes monthly (if not daily). In fact, if one of Bouley's 1,500 global purveyors has an especially enticing item for him, he will add a dish or two to the menu to take full advantage of the lush fare. Seafood, in particular, varies throughout the year. Expect to find Chatham specialties like line-caught codfish and day boat lobster when in season, along with Nantucket grey sole. Bouley, a Forbes Travel Guide Four-Star restaurant, prides itself on fresh, local food.