- Dman with Epicerie Boulud Executive Chef Jonathan Kinsella.
- Boulud with his classic ladder move.
- Photogs, chefs.
- Dining room, open kitchen in the back, Boulud Sud.
- The dining room, Boulud Sud.
- Oyster bar, Epicerie Boulud.
- Rendering of the bar and lounge at Boulud Sud.
- The bar (Boulud Sud)
- Rendering of Epicerie Boulud.
- Rendering if Epicerie Boulud.
- Epicerie Boulud.
- Epicerie Boulud.
- Snacks, Epicerie Boulud.
- Lamb mealoaf, Epicerie Boulud.
- Boulud Sud
Chef and restaurateur Daniel Boulud is opening a restaurant, Boulud Sud, and a market/cafe, Epicerie Boulud, sometime next month in two spaces adjacent to his Upper West Side charcuterie-focused hangout Bar Boulud. And in typical Boulud fashion, the maestro of restaurant openings held a "hard hat" tour today for friends, family, and press to preview the space, ply them with small tasty bites, and show off the brigade of bright young things in chefs whites.
There's still much to be done on the space—detailing, installation of furniture, etc.—but the gas is on, and the team of chefs are getting comfortable in the large, open, DBGB-like kitchen that spans the southern wall of the restaurant. When it opens, and they're hoping it will by the James Beard Awards in the second week of May, Boulud Sud will serve a Mediterranean menu and will boast 120 seats in the dining room. The bar, which ironically is not the focus next store at Bar Boulud, will here take up one third of the room.
As for the kitchen, it's helmed by strapping British chef and Cafe Boulud alum Aaron Chambers. He'll be overseeing the grill-centric, Mediterranean-focused menu, split into three parts—a vegetarian section, a seafood section, and a meats section. Expect influences from the south of France, Tunisia, Spain, Turkey and dishes like octopus a la plancha, veal tonnato with anchovy and capers, braised lamb shoulder, and pasta with braised baby goat, chicken tagine, and a slew of French/Mediterranean desserts.
Next door, the much smaller Epicerie Boulud is a little market and dine-in cafe, featuring an oyster and wine bar, a counter for charcuterie and cheeses, a pastry case, breads, and all kinds of soups, salads, and sandwiches. Everything but the cheese—which is provided by Anne Saxelby and Herve Mons—is made in-house. One thing: Boulud wanted to make it very clear that while they are selling things to go and to stay, this is "definitely not Eataly." For one thing, it's about a twentieth of its size. But also they aren't selling groceries, just snacks and small meals.
It's pretty much Boulud Classic, an easily likable space, a straight-forward uptown-friendly menu, and plenty of charcuterie for everyone. Expect more once these two spots open next month.
· All Coverage of Boulud Sud [~ENY~]
· All Coverage of Daniel Boulud [~ENY~]