Daniel Boulud is known for his classical French fare, his trendy downtown eatery, and being the man who first put haute burgers on the map. Now, with his latest venture, Boulud Sud, he brings his classical techniques and innovative tastes to the Upper West Side.
Boulud Sud is a Mediterranean restaurant that is upscale without being stuffy. The dining room is small, but with high ceilings, large windows, and a spacious layout with an open kitchen that keeps the room from feeling cramped.
Jamon Iberico with olives and grilled ciabatta is served in thin slices so that it retains the natural sweetness of the pork.
Chickpea and Eggplant with Herb Falafel, Spring Pea Hummus, Babaganoush, and Lavash elevates this middle eastern street food. Crispy, greaseless falafel is fragrant with herbs, served steaming and fluffy on the inside The hummus is also outstanding, as is the za'atar dusted lavash.
Harira Soup with Lamb Merguez meatballs, Lentils, Vermicelli, and Chickpeas is hearty, warming, and gently zesty. Interesting without being too spicy.
Grapefruit Givre with Sesame Halva, Rose Loukoum, Grapefruit Sorbet is a high point on the dessert menu. The cottony halvah melds with tart sorbet, diced grapefruit, and jellied Turkish delight . Topped with a caramel crisp, this really couldn’t be more refreshing or delicious.
The Daniel Boulud experience isn’t just elegance. It isn’t just excitement. It isn’t just delicious food prepared in ways that you could never imagine. It is about relaxing into a lovely space and enjoying not just a meal, but an experience.