David Bouley

David Bouley
263.49
SOCIAL SCORE

Facebook: @Bouley.Restaurant

Instagram: @bouleynyc

In 1991, Zagat’s took a survey of 7,000 diners, asking them “Where would you eat the last meal of your life?” Not surprisingly given his place on this list, respondents “overwhelmingly” selected David Bouley’s eponymous restaurant, “Bouley.” Beginning with stops in the kitchens of Cape Cod, Santa Fe, France and Switzerland, David has established a reputation as being a versatile chef whose creativity knows no bounds.

David’s solo endeavor, opened in 1987, earned a four-star review from the New York Times and a James Beard Foundation award for “Best Restaurant”; for his part, David also earned a James Beard Foundation award for “Best Chef: New York City.” And though you might think the success of his restaurant was limited to the pre-millennium restaurant boom in New York City, in 2015, Bouley earned the title of “Best Restaurant in the United States” (and #15 in the world) from TripAdvisor’s Traveler’s Choice Awards.

David has also run two other properties: Danube (which received two Michelin stars) and Brushstroke, and his efforts to educate the public and the chef world on the finer points of cuisine have solidified his reputation as one of the greatest chefs ever to set foot in a kitchen.

Top Dishes

Deep water oyster with california sea urchin and oscetra caviar

A photo posted by @bouleynyc on

 

Specialties & Resources

David’s culinary background is largely focused on French cuisine, and his continued success is a clear indicator that he is willing to adapt his cooking style to keep pace with his competition. The menus at his properties show his versatility and mastery of the culinary arts.

At Bouley, offerings include porcini flan with golden princess and Alaskan Dungeness crab and black truffle dashi; rainbow trout with roasted pine nuts, wild currants and watercress; foie gras with sour, sweet and bitter cherries; Hawaiian hiramasa and Nantucket Bluefin with meyer lemon, fresh passion fruit and verbena olive oil dressing; blue kale and sheep’s milk gnocchi with a 24-month comte cloud; lamb with snow peas, sweet peas, fava beans, okra, and organic rosemary-perfumed quinoa; duck with einkorn grain and young sprouts and burgundy-braised foie gras; and kobe sirloin cut with edible biodynamic wasabi, garlic chips and ruby crescent potato puree.

At Brushstroke, David’s focus is on traditional Japanese cuisine, with items such as apple foam and lime sorbet with scallops, orange clam, uni and trout caviar; chawanmushi with botan ebi, aonori ankake and maitake puree; chilled kabocha and butternut squash soup, tender Portugal octopus with squid ink sauce & leek vinegar; and Sencha-green tea grilled duck breast with late summer mushrooms.