Bouley Exciting Restaurants in New York City

Bouley Restaurant features the exciting culinary talents of famed four- star Chef, David Bouley. He is an American who was born near Storrs, Connecticut. He offers French cuisine with modern Asian influences served in an elegant and intimate setting.
Early in his career, he worked in restaurants in Cape Cod, Santa Fe, New Mexico, and, eventually, France and Switzerland. While in Europe, David had the opportunity to work with chefs Roger Vergé, Paul Bocuse, Joël Robuchon,Gaston Lenôtre, and Frédy Girardet.
Bouley Restaurant

Absolutely after working with great chefs, he gained more valuable experience.  David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roger Vergé in San Francisco.
Starting from this point, David became chef of Montrachet restaurant when it opened in TriBeCa in 1985. It is not too long for him to get attention from the customers. Bryan Miller of The New York Times had awarded Bouley four stars in 1990, declaring that David Bouley's rabid passion for fresh regional ingredients, his cerebral approach to textures and flavors and his obvious delight in wowing customers make this one of the most exciting restaurants in New York City.

Bouley Restaurant interior view
In 1987 David opened his own restaurant, Bouley, in TriBeCa overlooking Duane Park. In 1991, Zagat's – a survey company to collect and correlate the ratings of restaurants by diners -asked its 7,000 diners, "Where you would you eat the last meal of your life?" Respondents "overwhelmingly" chose Bouley. However, after 10 years running his own, David closed his restaurant and opened up the Bouley Bakery and Danube, both on the same block across from the old Bouley restaurant.
Bouley Bakery earned two Michelin stars before it changed locations in 2008 and renamed itself back to Bouley. His other restaurant, Danube also initially received two Michelin stars. The Danube location was transformed into a new entity designed by Architect SuperPotato or Takashi Sugimoto called, 'Brushstroke Restaurant' which is located at 30 Hudson Street, opened in April 2011. It is a combined effort between Bouley and the Tsuji Culinary Institute in Osaka, to share Japanese food culture and products while integrating American ingredients.

Bouley Test Kitchen is a private event and testing learning center for visiting guest chefs and to develop recipes for the Bouley entities. The facilities were used by the American Team for the Bocuse d'Or Competition 2011, spearheaded by Daniel Boulud and Thomas Keller.
Spend your weekend or any other time in Bouley. The restaurant also has the a la carte menu. The restaurant offers a $55 five course tasting menu for lunch and $175 six course tasting menu for dinner. Chef Bouley is always happy to accommodate all dietary needs and restrictions. But remember that Bouley has dress code; jackets are required for gentlemen at both lunch and dinner.

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