Forbes Best US Restaurant – 30 – Bouley – New York, NY
Forbes Best US Restaurant – 30 – Bouley – New York, NY
163 Duane St
New York, NY 10013
Neighborhood: TriBeCa
(212) 964-2525
- 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
- 20.00
- 19.00
North Carolina Pink Shrimp & Cape Cod Sea Scallops
Live dungeness crab, point judith calamari, ocean herbal broth
- 24.00
- 19.00
Chilled Chatham Oyster
With a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress
- 21.00
Lunch – Entrees
Chatham Codfish, Line Caught
Fricassee of potato, shiitake mushrooms and toasted fava beans ginger aromatic sauce
- 38.00
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
- 45.00
Organic Long Island Duck Roasted
With white truffle honey puree of organic dates and white turnip
- 42.00
Lunch – Luncheon Tasting
- 55.00
Salad Of Boston Bibb, Red Watercress, Fresh Hawaiian Hearts Of Palm
Julienne of royal trumpet mushrooms
- 55.00
Carpaccio Of Kampachi, Young Blue Fin Tuna And Striped Amber Jack
Prepared in a mediterranean manner
- 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
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
Hot Caramelized Anjou Pear
Valrhona chocolate, biscuit breton, hot toffee sauce, lemon verbena and tahitian vanilla ice creams
- 55.00
Dinner – Appetizers
- 25.00
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
Dinner – Entrees
Chatham Codfish, Line Caught
Fricassee of potato, shiitake mushrooms, toasted fava beans ginger aromatic sauce
- 46.00
- 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
Carpaccio Of Kampachi, Blue Fin Tuna And Striped Amber, Jack
Prepared in a mediterranean manner
- 175.00
- 175.00
Chilled Chatham Oyster
With a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress
- 175.00
- 175.00
- 175.00
- 175.00
Organic Long Island Duck Roasted
With white truffle honey vermont chanterelles, pencil asparagus, porcini puree
- 175.00
Hot Caramelized Anjou Pear
Valrhona chocolate, biscuit breton, hot toffee sauce lemon verbena and tahitian vanilla ice creams
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.