Café Boulud, NYC 3

August 16, 2010

The evening of July 25, 2010, Linda and I dined with Luc at Café Boulud, our first visit since December 2007, which we had enjoyed a lot. On our first visit in September 2006, we had been disappointed. Since Luc and I were wearing neckties, we were given the first table one sees on entering. Eventually, the two other parties with men wearing ties were seated right behind us. To say that there was no dress code on this summer Sunday evening at Café Boulud is putting it mildly, but I guess that in putting those of us wearing ties us up front the restaurant wants to make a statement about what they would prefer in this fashionable Upper East Side location.

Linda and I enjoyed an apéritif of the house Cuvée Daniel Champagne while Luc enjoyed his new discovery, cranberry juice. The amuse-gueule was Meyer lemon risotto croquettes.

Crunchy with a nice lemony flavor.

There was no prix fixe menu offered, so we ordered from the à la carte selections. We chose a bottle of 2008 Brewer Clifton, Santa Rita Hills, California, Pinot Noir from the expensive wine list.

It was nice, although quite young, and went well with a wide variety of cuisine.

Linda and Luc started with
Jersey Corn Agnolotti
green zucchini, chanterelle mushrooms
pecorino romano, caramelized onion broth

Linda wrote: These unusual agnolotti were excellent, with a real corn stuffing. The caramelized broth and beignet of zucchini flower went well with them.

My first course was
Charred Octopus Salad
fingerling potatoes, romesco purée
watercress, parsley vinaigrette

The octopus had a nice flavor, but was not tender and only one piece was charred. The rest of the salad was ordinary.

Linda’s main course was
Tasting of Vermont rabbit
baby artichokes, summer squash
Niçoise olives, natural jus

She said it was an excellent summer way to serve flavorful, tender rabbit.

Luc had 
Columbia River Salmon
olive oil poached with baby gem lettuce cherry tomatoes, pine nuts, sauce vierge

He enjoyed it.

My second course was
Milk Fed Suckling Pig
romanesco, sun dried tomatoes
white polenta, natural jus

This was okay, but quite fatty and without the very crisp skin which usually makes a suckling pig dish interesting.

For dessert Linda and I had
Poached Bing cherries
citrus genoise, sangria syrup
speculos ice cream


The ice cream flavored with Belgian spice biscuits was good and well paired with the cherries.

Luc’s dessert was
ice cream

He enjoyed them. 

A basket of delicious warm financières was put on the table.

My meal was okay, but not up to what I was expecting. Linda’s meal was obviously better than mine. Luc enjoyed his, but said he preferred his meal at Telepan. The service was good and the sound level okay. We had a nice evening.

To see the blogpost on our last meal at Café Boulud click here.  

http://www.danielnyc.com/cafebouludNY.html

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