Forbes Best US Restaurant – 30 – Bouley – New York, NY

Forbes Best US Restaurant – 30 – Bouley – New York, NY


Forbes Best US Restaurant – 30 – Bouley – New York, NY

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163 Duane St
New York, NY 10013
Neighborhood: TriBeCa

(212) 964-2525

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Nearest Transit Station:
Chambers St. (1, 2, 3)

Chambers St. (A, C)

Franklin St. (1, 2)

Hours:
Mon-Sat 11:30 am – 11 pm

Attire:

 

Formal (Jacket Required)
Accepts Credit Cards:

 

Yes
Parking:

 

Street
Price Range:

 

$$$$ 
Good for Groups:

 

Yes
Good for Kids:

 

No
Takes Reservations:

 

Yes
Delivery:

 

No
Take-out:

 

No
Waiter Service:

 

Yes
Outdoor Seating:

 

No
Wi-Fi:

 

No
Good For:

 

Dinner
Alcohol:

 

Full Bar
Noise Level:

 

Quiet
Ambience:

 

Romantic, Classy, Upscale
Has TV:

 

No
Caters:

 

No
Wheelchair Accessible:

 

Yes

Menu for Bouley

Lunch – Appetizers

 

Porcini Flan

Alaska live dungeness crab, black truffle dashi

  • 20.00

Chatham Blue Fin Tuna

Marinated japanese turnip, spicy radish yuzu-miso dressing

  • 19.00

North Carolina Pink Shrimp & Cape Cod Sea Scallops

Live dungeness crab, point judith calamari, ocean herbal broth

  • 24.00

Organic Connect Cut Farm Egg

Organic date puree, red onion confit, pinot noir

  • 19.00

Chilled Chatham Oyster

With a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress

  • 21.00

New York State Foie Grass

Roasted yellow peaches, poppy seed flower nectar celery root puff

  • 38.00

Salad Or Boston Bibb, Red Watercress, Fresh Hawaiian Hearts Of Palm

Julienne of royal trumpet mushrooms

  • 22.00

Lunch – Entrees

 

Chatham Codfish, Line Caught

Fricassee of potato, shiitake mushrooms and toasted fava beans ginger aromatic sauce

  • 38.00

Cape Cod Black Sea Bass, Steamed

Warm heirloom cherry tomato salad vanilla and tarragon

  • 39.00

Chatham Day Boat Lobster

Brown and white honshimei mushrooms, passion fruit, english peas

  • 39.00

All-natural Pennsylvania Chicken

Spring carrot ravioli, chanterelles, pain d’epices dressing

  • 38.00

Organic Colorado Rack Of Lamb

Zucchini mini puree, langres aligote potato

  • 45.00

Organic Long Island Duck Roasted

With white truffle honey puree of organic dates and white turnip

  • 42.00

Lunch – Luncheon Tasting

 

Roasted Green Asparagus

With pencil asparagus basil dressing in a comte cloud

  • 55.00

Salad Of Boston Bibb, Red Watercress, Fresh Hawaiian Hearts Of Palm

Julienne of royal trumpet mushrooms

  • 55.00

Black Cod Marinated

With pistachio miso, organic buckwheat, ginger aromatic sauce

  • 55.00

Chatham Skate

Warm market salad of summer beans, peas, pistachio tomato saffron sauce

  • 55.00

Dairy Free Early Garlic And Almond Soup

Parsley root and parsley puree with shitake mushrooms

  • 55.00

Porcini Flan, Alaska Live Dungeness Crab

Black truffle dashi

  • 55.00

All-natural Pennsylvania Chicken

Spring carrot ravioli, chanterelles, pain d’epices dressing

  • 55.00

Organic, Long Island Duck Roasted

With white truffle honey puree of organic dates and white turnip

  • 55.00

Slow Braised Kobe Style Beef Cheeks

With blue kale gnocchi

  • 55.00

Cape Cod Black Sea Bass, Steamed

Warm heirloom cherry tomato salad vanilla and tarragon

  • 55.00

California Organic Orange Flesh Melon Soup

Fresh ricotta sorbet

  • 55.00

Hot Valrhona Chocolate Souffle Roti

White coffee cloud, chocolate sorbet

  • 55.00

Hot Caramelized Anjou Pear

Valrhona chocolate, biscuit breton, hot toffee sauce, lemon verbena and tahitian vanilla ice creams

  • 55.00

Dinner – Appetizers

 

Porcini Flan

Alaska live dungeness crab, black truffle dashi

  • 25.00

New England Blue Fin Tuna

Marinated japanese turnip, spicy radish, yuzu-miso dressing

  • 24.00

North Carolina Pink Shrimp & Cape Cod Sea Scallops

Alaska live dungeness crab, point juditii calamari, ocean herbal broth

  • 29.00

Organic Connect Cut Farm Egg

Serrano ham, steamed polenta, artichoke, sunchoke coconut garlic broth

  • 24.00

Chilled Chatham Oysters

With a soy meyer lemon cloud salmon trout roe, kafir lime yuzu glaze

  • 26.00

New York State Foie Gras

Roasted yellow peaches, poppy seed flower nectar celery root puree

  • 43.00

Salad Of Boston Bibb, Red Watercress, Mache, Silk Blue Kale

Fresh hawaiian hearts of palm, julienne of royal trumpet mushrooms

  • 25.00

Dinner – Entrees

 

Chatham Codfish, Line Caught

Fricassee of potato, shiitake mushrooms, toasted fava beans ginger aromatic sauce

  • 46.00

Cape Cod Black Sea Bass, Steamed

Warm heirloom cherry tomato salad vanilla and tarragon

  • 47.00

Chatham Day Boat Lobster

Brown and white honshimeji mushrooms, passion fruit and mango

  • 47.00

All-natural Pennsylvania Chicken

Spring carrot ravioli, hen of the woods, pain d’epices dressing

  • 46.00

Organic Colorado Rack Of Lamb

Soubise of cippolini, zucchini mini puree black truffle sauce

  • 53.00

Organic Long Island Duck Roasted

With white truffle honey pencil asparagus, porcini puree

  • 50.00

Dinner – Tasting

With Wine Pairing $265

Prepared In A Mediterranean Manner

With russian golden osetra caviar

  • 175.00

Chilled Chatham Oyster

With a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress

  • 175.00

Porcini Flan, Alaska Live Dungeness Crab, Black Truffle Dash

  • 175.00

Day Boat Sea Scallop

Cuttlefish, ocean herbal broth

  • 175.00

Chatham Day Boat Lobster

Brown and white honshimeji mushrooms, passion fruit and mango

  • 175.00

Organic Connecticut Farm Egg

Organic date puree, red onion confit, pinot noir

  • 175.00

Cape Cod Black Sea Bass, Steamed

Warm heirloom cherry tomato salad vanilla and tarragon

  • 175.00

Fresh Hamachi

Glazed honeydew melon, reglisse, ginger aromatic

  • 175.00

Slow Braised Kobe Style Beef Cheeks

Blue kale gnocchi

  • 175.00

Organic Colorado Rack Or Lamb

Soubise of cipollini, zucchini mint puree, black truffle sauce

  • 175.00

Organic Long Island Duck Roasted

With white truffle honey vermont chanterelles, pencil asparagus, porcini puree

  • 175.00

California Organic Orange Flesh Melon Soup

Fresh ricotta sorbet

  • 175.00

Hot Valrhona Chocolate Souffle 2011

White coffee cloud, chocolate sorbet

  • 175.00

Hot Caramelized Anjou Pear

Valrhona chocolate, biscuit breton, hot toffee sauce lemon verbena and tahitian vanilla ice creams

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A word from Bouley

Bouley features the exciting culinary talents of famed four- star Chef, David Bouley. Bouley offers French cuisine with modern Asian influences served in an elegant and intimate setting.

In addition to the á la carte menu, the restaurant offers a $55 five course tasting menu for lunch and $175 six course tasting menu for dinner. Parties of 8 or more may order from the tasting menu only and deposit is required to secure a reservation. Chef Bouley is always happy to accommodate all dietary needs and restrictions.

Jackets are required for gentlemen at both lunch and dinner.