clock menu more-arrow no yes

Filed under:

Boulud's Workshop

2011_daniel_boulud1.jpgThe Feast learns that Daniel Boulud is building a massive downtown commissary kitchen around the corner from DBGB, that will supply goods for his restaurants. It will be home to the charcuterie making and bread baking operations, and may allow the chef to create foods for retail outside of the New York area. [The Feast]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world