Café Boulud New York
An Upper East Side fixture for French fare
Part of Forbes Travel Guide Five-Star chef Daniel Boulud’s culinary empire, Café Boulud is a favorite among New Yorkers, fans of the famed toque and guests of The Surrey Hotel, which sits next to the eatery. As one of three outposts, the New York location is an Upper East Side staple. And the French restaurant is as sophisticated as its surroundings.
The bright dining room is what you’d expect from an upscale New York restaurant, though the atmosphere is far from stuffy. On nice days and evenings, opt for a table outside on the sidewalk to watch Upper East Siders stroll through the beautiful neighborhood.
For a nightcap, head into The Surrey for chef Boulud’s art-deco-influenced Bar Pleiades for a rotating list of seasonal cocktails, such as the Last Caress (Chartreuse snow with juniper berries and champagne).
The bright dining room is what you’d expect from an upscale New York restaurant, though the atmosphere is far from stuffy. On nice days and evenings, opt for a table outside on the sidewalk to watch Upper East Siders stroll through the beautiful neighborhood.
For a nightcap, head into The Surrey for chef Boulud’s art-deco-influenced Bar Pleiades for a rotating list of seasonal cocktails, such as the Last Caress (Chartreuse snow with juniper berries and champagne).
Things to Know
• You’ll see lots of suits and ties throughout the day, though don’t feel that you need to don a jacket to dine here. It’s a business-casual restaurant, but we suggest erring on the overdressed side just in case.
• The restaurant is less than a block from Central Park — just in case you need to work off your glazed Long Island duck dinner. If you’d rather not walk, a subway stop sits about two blocks from the French restaurant, at East 77th Street and Lexington Avenue.
• Café Boulud New York is open seven days a week. Enjoy breakfast Monday through Saturday from 7 to 10 a.m. and Sunday from 8 to 11 a.m., lunch from noon to 2:30 p.m. (or brunch from noon to 3 p.m. on Sundays) and dinner Sunday through Thursday from 5:45 to 10:30 p.m. or until 11 p.m. on Friday and Saturday.
• You won’t find many young children — though they are certainly welcome — and the dining room at this Upper East side restaurant is far from loud. Don’t worry about being unable to hear your dining companions, and you won’t have to whisper just so those at the table beside you can’t eavesdrop.
• The restaurant is less than a block from Central Park — just in case you need to work off your glazed Long Island duck dinner. If you’d rather not walk, a subway stop sits about two blocks from the French restaurant, at East 77th Street and Lexington Avenue.
• Café Boulud New York is open seven days a week. Enjoy breakfast Monday through Saturday from 7 to 10 a.m. and Sunday from 8 to 11 a.m., lunch from noon to 2:30 p.m. (or brunch from noon to 3 p.m. on Sundays) and dinner Sunday through Thursday from 5:45 to 10:30 p.m. or until 11 p.m. on Friday and Saturday.
• You won’t find many young children — though they are certainly welcome — and the dining room at this Upper East side restaurant is far from loud. Don’t worry about being unable to hear your dining companions, and you won’t have to whisper just so those at the table beside you can’t eavesdrop.
The Food
• It all starts with the menu, which is composed of four sections that are inspired by Boulud’s culinary muses: la tradition (classic French fare), la saison (seasonal ingredients), le potager (the vegetable garden) and le voyage (world cuisine).
• Every portion has appetizers and entrées, and if you really want to get a taste of the French chef’s repertoire, mix and match dishes from each
• You might start with the warm corn velouté with a corn hushpuppy, tarragon and vanilla oil before moving on to striped bass en paupitte (fish wrapped in crispy potatoes).
• There’s also a prix-fixe lunch option, if you would rather leave the decisions to executive chef Aaron Bludorn.
• Every portion has appetizers and entrées, and if you really want to get a taste of the French chef’s repertoire, mix and match dishes from each
• You might start with the warm corn velouté with a corn hushpuppy, tarragon and vanilla oil before moving on to striped bass en paupitte (fish wrapped in crispy potatoes).
• There’s also a prix-fixe lunch option, if you would rather leave the decisions to executive chef Aaron Bludorn.
Getting There
