The Citiblog

Chef Daniel Boulud Reopens Cafe Boulud on the UES
December 18, 2023, 12:56.39 am ET


Photos: Bill Milne (Food & Beverage)

Chef Daniel Boulud has reopened the doors to his Upper East Side institution, Café Boulud. The restaurant is set in a new location at 100 East 63rd Street.

Café Boulud is particularly meaningful to Chef Boulud as it is named after the original Café Boulud his grandparents opened over 100 years ago on their family farm outside of Lyon, France where he was raised. The original Café Boulud opened in New York City in 1998. Since then there have been various iterations in Palm Beach, the Bahamas, and Toronto, with a new Beverly Hills location expected to open next year.

“Creating a new home for Café Boulud has been my focus and priority for the last year. Given the special place it holds in my heart, I feel very fortunate to be able to bring it back to the Upper EastSide and look forward to sharing it with our guests,” said Chef Daniel Boulud. “The restaurant willbe a vibrant celebration of my French roots and love for New York from our inspired cuisine andwarm hospitality to a beautifully designed space and lively atmosphere.”

Each Café Boulud menu has its own interpretation of Chef Boulud’s four key inspirations: La Tradition – the classic dishes of French cooking; La Saison – seasonal specialties; Le Potager – inspired by the farmer’s market; and Le Voyage – a rotating section showcasing exotic flavors of the world’s great cuisines.

On the New York menu, dishes include Ris de Veau “Du Barry,” a glazed sweetbread with ginger jus, cauliflower, toasted oats, and purslane; Bar en Paupiette Sauce Meurette, a black sea bass, wrapped in crispy potatoes, leek fondue, and red wine sauce; Saumon aux Agrumes, grilled salmon with citrus, cilantro, crudités, and spicy avocado dressing; or Canard au Kaki, a roasted Pennsylvania duck with persimmon jam, endive, and monk peppercorn duck jus; Crabe “Tom Kha,” a peekytoe crab soup with pickled ginger flower, coriander, and chili oil; and Duo de Porc “Chiang Mai,” a roasted pork tenderloin with crispy belly, sweet potato, kale, charred onion, and red Thai curry jus.

Vegetarian dishes include Tarte Carotte Vadouvan, a curried rainbow carrot tart,
with shallot compote and pecorino romano; and Raviole Pourpre, a beet ravioli with sheep ricotta,
pine nuts, and preserved lemon.

Executive Pastry Chef, Katalina Diaz, previously Pastry Executive Sous Chef at Restaurant
Daniel, is offering masterful creations like Moelleux au Chocolat, a molten chocolate cake with salted caramel and mint-lemongrass ice cream; “Baked” Mont Blanc with chestnut ice cream, ginger sorbet, vermicelle and Swiss meringue; and a Canneberge, inspired by the farmer’s market with gingerbread biscuit, cranberry mousse, pomegranate jam and spiced ice cream.

The carefully curated wine program, led by sommelier Victoria Taylor, highlights great wines from historical producers in classic regions while also offering gems from younger generations of winemakers around the world.

Photos: Jeffrey Beers International (Interiors)

The bright and airy space was designed by Jeffrey Beers International featuring Art Deco and vintage accents throughout, while boasting an impressive art program. The black and white tile and varnished wood flooring is original, as are the vaulted ceilings with decorative, clover-shaped molding. Mirrored panels, green velvet banquets, sculpted bronze, gilded copper, and polished stone add additional accents throughout the restaurant creating an inviting and stylish space.

For more information and reservations, visit