This Summer NYC's Restaurant Week was awesome! So awesome in fact that it didn't run for the normal 2 weeks but was extended for 6 weeks!!! Restaurants aren't stupid. They actually like to see people eating in them & in the current economy many upscale restaurants haven't been doing so well. So in order to keep up with the Fridays & Applebee’s "Eat your weight in food for $20!" specials these high end eateries offered 3 course lunches for $24.07 per person (What's with the 7 cents!?) & 3 course dinners for $35 per person not including tax & tip. Believe it or not it was still difficult to find someone to go with because to some it was still too pricey. Fortunately, my boyfriend Howie's Cousin Karni from Israel was visiting & as luck would have it she is a foodie!
I chose
Cafe Boulud because I always wanted to try one of Chef Daniel Boulud's restaurants but can't afford it. Cafe Boulud is one of those UES eateries (20 E 76 Street) that reeks corporate power lunch or shopping power lunch. The dining room is pretty in an upscale hotel sort a way. In fact, it's located in the lobby of the Surrey Hotel so the simple mostly white room with minimal décor works. It was one of those steamy hot summer days & I wore a long sundress, which was appropriate although everybody else including the Hostess wore business suits. Karni was meeting me & I was early so I waited in
Bar Pleiades next door, which is also owned by Daniel.
I brought a book & ordered a double espresso to wake me up because I knew I was going to have wine with my meal. I don't know about the rest of you but when I drink during the day I end up needing a nap pretty much immediately. The small bar is stunning in it's black, gray & white elegance. The espresso was perfect. I tried to read my book ("The Bad Boys Won!" about the '86 Mets. Awesome by the way!) But was distracted by the cocktail the Bartender/Mixologist was concocting. Their signature cocktails are developed & prepared with the same care as the food & use ingredients like
orange blossom water, saffron & roasted pear infused vodka & cherry bark bitters. Although I don't remember what he made that day (I'm awful!), I looked at the current menu & see that they are using a lot of seasonal fall ingredients. Their
"Gourd-Geous Sling" has butternut squash puree & tonka beans (From Venezuela & used as a vanilla substitute often to flavor tobacco or perfumes & said to improve emotional well being.). Their cocktails range from $14- $20 a pop but are made with such skill & love that it seems cheap. No it doesn't!
Karni showed up also wearing a sundress as if we planned it so at least I wasn't the only one not wearing a Tahari suit. We were greeted by the Maitre D who asked us if we wanted to order a beverage & when we told him we wanted to see the wine list he told us that they were offering a Restaurant Week wine special. A bottle of white or red wine for $24, which he thought, was a great deal. I told him most restaurants don't do this. That is how they make money. You get the cheap meal but pay $15 a glass for wine! I was impressed. We ordered the Cotes du Rhone & then the Waiter or high end Bus Boy (you can never tell in these type of places) gave us some delicious breads. The menu is
"inspired by Daniel Boulud's four culinary muses: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; & le voyager, the flavors of World cuisine." The Restaurant Week's menu is seasonal. Karni started with the
Scallop Ceviche with red onions, avocado & fried plantain. The texture of the silky scallop in its bright & zesty citrus marinade along with the creaminess of the avocado & the crisp plantain worked perfectly. I ordered the
Summer Corn Chowder with espellette (a French red pepper powder), scallions & vanilla oil & it was sublime. It had a subtle heat, which matched the sweetness of the corn perfectly, & the drizzle of the vanilla oil was uniquely delicious. We both opted for the
Roasted Leg of Lamb entree since it went so well with the wine although the
Seafood Bouillabaisse sounded awesome. Karni ordered her lamb medium well & I didn't scold her but my medium rare lamb was the better looking of the two. It was accompanied by some
polenta gnocchi, which had a lovely crispy crust, & heirloom tomatoes & mushrooms swam in the rosemary au jus. Now the portions here are not large but with 3 courses they were the perfect size. This sort of food was not created for you to woof down. You must savor each bite. Making sure your fork has a little bit of each component on it & then sip the wine to get the full affect. I mean it's not often I get to have
Food & Wine Magazine "Best New Chef" & James Beard "Rising Star Chef" Gavin Kaysen cook for me.
For dessert I had the
Strawberry Parfait with cheesecake, berry compote & vanilla chantilly cream & Karni had the
Gianduja (Hazelnut & Chocolate) Gateau with crunchy macadamia fudge & goat milk sorbet. Both were equally delectable. The Maitre D also brought over some of Cafe Boulud's signature warm
Madeleine cookies. OMG! They probably brought these to everyone but I swear they made us feel as if these were only for us. The two hot chicks in revealing sundresses. They were amazing!
This was as close to a perfect dining experience as you can get. The service was impeccable. Not snooty. Not too in your face just friendly & accommodating. I cannot wait until winter's Restaurant Week to begin & I promise the review will be out in time for you to partake in it. If you're rich you don't have to wait so get your ass over there! Sorry for taking so long to post a review but I am lazy!
