Bouley Restaurant

Bouley has been around forever and it is STILL excellent. Located in Tribeca, a large wooden door transports you to a wonderful dining experience. For autumn, the entry way is stacked with apples, delighting the nose with their smell. There are two dining rooms, the one to the right, a bit more light and open, the one to the left, red and more lush. The restaurant is complete with a sommelier (which you'll need to make your way throught the wine selection, and, good luck finding anything under $50/bottle.) The tasting menu is a great deal, but a LOT of food. I went a la carte, and when my appetizer arrived - a panache of 3 appetizers (butternut squash risotto, foie gras with apple, scallop/lobster dyo) I was worried that the portions were so small I'd be starving. Even when you order a la carte, though, they bring so many extra goodies that you will be more than stuffed - we got a 3-grapefruit starter, a fromage frais sorbet, an extra dessert, and finished with a strawberry/yogurt/mousse concotion, and cookies, we were stuffed! Wait staff is delightful. Just be warned - if you order bottled water, they won't ask you if you want a second bottle, they'll just bring it and charge you for it. Otherwise, a delightful experience! more

Bouley is my favorite restaurant in the City. The food is absolutely unsurpassable, the ambiance is impeccable, and the service is flawless. Starting with the entrance, a high-ceilinged foyer with rows and rows of fresh apples that emit the most scrumptous odor, Bouley caters to all of the senses. The two dining rooms are a study in contrasts: one white, stately, with a fireplace and grand in style; the other, rich, red tones, warm with individual touches of lamps and bouquets of fresh flowers on each table. The many person wait staff are multicultural and always helpful and friendly. The tastig menu is the way to go: five or eight courses, with a special (and rather more expensive) chef's menu also available. The flavors chef Bouley brings together are out of this world. Among my favorite dishes are: the Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea ScallopAnd Sweet Maryland Crabmeat in an Ocean Herbal Broth ; Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham Passion Fruit, Fresh Coconut and Tamarind Dressing; and, for an entree, Wild South Carolina Squab and Foie Gras Wrapped in Organic Savoy Cabbage, Stuffed Squab Leg, Artichoke Purée and Pearl Onions Braised in Red Wine. The desserts are plentiful and ample. A wonderful to celebrate a birthday or anniversary, or a great get-away for a lingering lunch. more