The rather trying evolution of august chef David Bouley's namesake TriBeCa restaurant aptly illustrates why most simply can't cut it in the major leagues – and that the ones who survive make Manhattan the top dining destination in the country. From a 9/11 closure to a significant staff turnover, Bouley's envisioned culinary empire seemed doomed when The New York Times stripped away that coveted fourth star in 2004. But the controversial, reserved Connecticut native took a deep breath, fell back on his French grandmother's teachings, and kept cooking his progressive French dishes with his signature moxie for tropical flavors. Bouley has since emerged from the ashes, reborn and perhaps better than ever, proudly baring the unparalleled clarity of flavor and concept that won his original loyal following and that has since secured him a great deal more. Full bar. Serving lunch and dinner daily.
Where the Locals Eat rating
Best French, Downtown
Top 100 Restaurant, New York City
"Chef David Bouley invites you to join him in culinary adventures. ... Bouley restaurant represents a landmark in fine dining and exquisite cuisine."
– Bouley website
"There is serious talent in the kitchen, starting, of course, with the chef and owner, David Bouley. And there is a readily discernible commitment to the best ingredients and the most effective methods of preparing them."
– Frank Bruni, The New York Times, June 23, 2004
"Menus [revolve] around superlative seasonal ingredients like skate steamed with fresh chamomile, or organic baby lamb with eggplant moussaka."
—New York magazine
"When the star chef [David Bouley] stops by the townhouse to work his magic ... it's like seeing God himself roasting chicken or grilling lamb chops at home."
—Time Out New York
"... ingenious combinations, each bite setting off exquisite bursts of flavor ... still one of the top restaurants in Manhattan."
—Newsday
"Tasting menus allow diners to sample a treasure trove of culinary delights ... Whether your tastes lean more toward fruit tarts or decadent chocolates, the dessert menu has something extraordinary to suit your fancy."
—Michelin New York City
How others rate Bouley:
The New York Times
*** (Excellent)
Top Pick
New York magazine
** (Very Good)
Critics' Pick
Zagat 2008
28 Food Rating (Extraordinary to Perfection)
Time Out New York
Critics' Pick
Michelin Guide 2008
** (Excellent Cooking, Worth a Detour)