Bouley was a contemporary French restaurant located at 163 Duane Street (between
Greenwich Street
Greenwich Street is a north–south street in the New York City borough of Manhattan. It extends from the intersection of Ninth Avenue and Gansevoort Street in the Meatpacking District at its northernmost end to its southern end at Battery ...
and
Hudson Street), in
Tribeca
Tribeca (), originally written as TriBeCa, is a neighborhood in Lower Manhattan in New York City. Its name is a syllabic abbreviation of "Triangle Below Canal Street". The "triangle" (more accurately a quadrilateral) is bounded by Canal Stre ...
in
Manhattan
Manhattan (), known regionally as the City, is the most densely populated and geographically smallest of the five Boroughs of New York City, boroughs of New York City. The borough is also coextensive with New York County, one of the List of co ...
, in New York City.
The high-profile four-star chef
David Bouley was its owner and chef.
It initially opened in 1987 at 154 Duane Street and was closed in 1996.
It reopened at its second location in October 2008
and was there just short of nine years before closing in July 2017.
Jackets were required for men, at both lunch and dinner.
Menu
The menu was modern French, and included dishes such as porcini
flan
Flan may refer to:
*Flan (pie), an open sweet or savoury tart, the most common UK meaning
*Flan cake, a Filipino cake topped with crème caramel and caramel syrup
*Flan de leche or ''crème caramel'', a custard dessert with clear caramel sauce, th ...
with
Dungeness crab
The Dungeness crab (''Metacarcinus magister'') is a species of crab inhabiting eelgrass beds and water bottoms along the west coast of North America. It typically grows to across the carapace and is a popular seafood. Its common name comes fr ...
and
black truffle
''Tuber melanosporum'', called the black truffle, Périgord truffle or French black truffle, is a species of truffle native to Southern Europe. It is one of the most expensive edible mushrooms in the world.
Taxonomy
Italian naturalist Carlo ...
broth, wild salmon, and organic duckling.
Decor
The romantic, candle-lit restaurant had vaulted ceilings brushed with
gold leaf
Gold leaf is gold that has been hammered into thin sheets (usually around 0.1 µm thick) by goldbeating and is often used for gilding. Gold leaf is available in a wide variety of karats and shades. The most commonly used gold is 22-karat ...
, an ancient French fireplace, and
Impressionist
Impressionism was a 19th-century art movement characterized by relatively small, thin, yet visible brush strokes, open composition, emphasis on accurate depiction of light in its changing qualities (often accentuating the effects of the passag ...
paintings.
A circular stone staircase led to a cellar for private parties.
Reviews
In 2013, ''
Zagats'' gave it a food rating of 28, and ranked it the best of 111 restaurants in Tribeca, and the 3rd-best restaurant in New York City.
In 2015, ''
TripAdvisor'' rated it the best restaurant in the United States.
Best Fine Dining Restaurants — United States
/ref>
See also
* List of French restaurants
References
Bouley restaurant
External links
*
Quote by David Bouley
{{Restaurants in Manhattan
Restaurants in Manhattan
Defunct restaurants in New York City
Restaurants established in 2008
Tribeca
French-American culture in New York City
French restaurants in New York City
James Beard Foundation Award winners
2008 establishments in New York City
Restaurants disestablished in 2017
2017 disestablishments in New York (state)
Defunct French restaurants in the United States