Photo: Danny Kim / New York Magazine
I?m running around a bit tonight, so I?ll leave you to cap off your day with a trove of reviews of Daniel Boulud?s latest Upper West restaurant, the recently opened Boulud Sud (20 West 64th). NOTE: I am oddly obsessed with the background music they use on the restaurants website.
Since Gael Greene published her thoughts in June, four more big names in the NYC restaurant scene have weighed in with theirs:
- The Post?s Steve Cuozzo gives 2 1/2 out of 4 stars: ?Any kitchen trying to channel every taste from Barcelona to Istanbul will occasionally drift into the wrong port. Dry seafood paella was not remotely in the plaza de toros. But, misfires and all, Boulud?s first new restaurant since DBGB makes you wish he?d taken over this former bank location years ago.?
. - Adam Platt of New York Magazine gives 3 out of 5 stars: ?? At Boulud Sud, which opened recently next to the other Daniel outlet across from Lincoln Center, Bar Boulud, the great chef has turned his attention to that tired old world of olive tarts and rust-colored faux-Proven?al fish soups that generations of weary restaurateurs on this side of the Atlantic refer to broadly as ?Mediterranean? cuisine.?
.
?The question my guests and I kept asking, as we waited for our drinks to arrive in the long, airy room, is, What in the world has taken him so long??
. - Jay Cheshes of Time Out New York awarded 4 out of 5 stars: ?New York may be a melting pot, but the populations of Marseille and Nice are also intriguing cultural patchworks. The new French cuisine in those cities features influences imported across porous borders with Spain and Italy and from the former Maghrebi colonies farther south.?
.
?Superchef Daniel Boulud combines the foods of those regions and many more at his most international restaurant, the new Boulud Sud on the Upper West Side. With his executive chef, Aaron Chambers (Caf? Boulud), he casts a wide Mediterranean net?looking to Israel and Egypt, Turkey and Greece. But the restaurant?s cooking also plays to his strengths; it?s polished and elegant, and still fundamentally French.?
. - The Village Voice doesn?t seem to use a star system, but Robert Sietsema liked the place just the same: ?Boulud Sud is New York?s sixth and newest restaurant from Daniel Boulud, who has been our most talented and painstaking French chef for more than 20 years. Boulud Sud takes as its domain the entire Mediterranean rim, though its sensibilities remain entirely French, whatever cuisine is attempted. Despite a few missteps, this is summer cooking par excellence, and the lightness of the food combined with the smallness of the portions means you won?t drift away bloated into the sultry summer evening.?
Filed under: Food & Drink, Going Out, Lincoln Center, Manhattan, NYC, New York City, News, Restaurants, Theater, Upper West Side, Upper West Side Blog, Upper West Side Date Stuff, Upper West Side Review, uws
Tags: 20 W 64, 20 West 64, Adam Platt, Boulud Sud, Daniel Boulud, Jay Cheshes, New York City, NYC, restaurant review, Robert Sietsema, Steve Cuozzo, Upper West Side, uws
south sudan da vinci code gangs of new york gangs of new york migraine navy new york yankees
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.