Bar Boulud

06/27/2008 Posted by nycguy22

Let me preface this review by saying that I have dined at a good number of other "fine restaurants" in NYC over the years. Generally, one of the (many) draws of a quality restaurant is great service...and this is where Bar Boulud falls painfully short. The food at Bar Boulud is pretty good for the price (the charcuterie in particular is fantastic). However, the "front of the house" staff members at Bar Boulud were disappointing at best and atrocious at worst. In particular, the evening hostess at the front of the house was arrogant and very rude. Judging by the rest of the comments on this site, this doesn't appear to be an aberration from the norm. Is there any particular reason for the hostess of a "nice" restaurant in NYC, to be pompous and arrogant to guests? Many other qualtiy NYC restaurants (some of which are more "prestigious" and / or "exclusive") have hostesses that do not project such facades of superiority or self-importance. In fact, many of them do what they are supposed to do: provide a gracious and warm start to a pleasant dining experience. Once Bar Boulud revamps its front of the house staff, I will return to enjoy Bar Boulud's impressive menu.

Pros: Charcuterie menu

Cons: Rude hostess, front of the house staff

06/16/2008 Posted by jk125

I would absolutely not recommend this restaurant to anyone. The service is horrid and your money is better spent else where. The hostesses and managers are incorrigible. I was astonished at their rudeness and general disdain for their patrons. They made my husband and I stand there for 20 minute why the set up the table properly, mind you two water glasses needed to be added, when there were at least 5 empty tables in the restaurant. The food was nothing to rave about and certainly didn't make up for the way we were treated. They couldn't be bothered to help us. When we asked to speak to the manager we were met with even more attitude. If you are looking to be mistreated and for a snotty attitude this is the place to go, don't waste your money.

06/02/2008 Posted by emmagailrobson

After passing the frosty troll under the drawbridge, I sat down - or up - on a very high bar stool and prepared for greatness that never arrived. First of all, my friend found a hair the complimentary bread rolls, and another friend found a different colored hair in the charcuterie. We informed the wait staff who, bar the hostess, was excellent and apologetic about the gaffes and immediately took it off the bill. We also ordered the 3 cheese plate, which I thought would be a decent deal at $13. Unfortunately, it was a sliver of each; I wanted to go to the back and see the laser that produced them. Or maybe they used a machine similar to the shimmering red monolith used to slice cold cuts, which was right on the bar for all to see and fear - I pitied the two people who were seated mere inches away from it. I understand wanting to pack in as many seats as possible, but simply raising the slicer up on a platform would have made it less obtrusive and given everyone a little more elbow room. I respect you, Chef, but I think you can do better.

05/13/2008 Posted by wineman2000

We have been repeat customers of CB since it opened, and have tried to really like it, since the neighborhood really needed a place like this, but have found the overall service and warmth to be lacking - especially at the front. The front, in my mind, generallly sets the tone of the overall experience, and in this case, the experience has be OK at best. The hostess who works the night, is anything but gracious as she has an air of superiority that is old at best, but suprising in this case - If Boulud wants to grow this and create a legend, then he needs to take a lesson from places like Cafe Luxembourg and employ a staff that make you want to return - as the food just taste that much better. As wine and food lovers, my wife and I frequent the best of the best that NYC has to offer, and rarely complain about prices, however, we do expect excellent service, especially when we frequent a place and spend good money at the drop of a hat. We found the service overall not bad (past the front), but it does seem that they are trying to turn tables a bit fast (probably a mandate from above) - we have been there over 12 times since the opening. Overall , the waiters are improving, and I think that will be worked out fine. The food is good, and the prices are fair - The wine list is surprisingly diverse, with all the usually suspects, but an excellent selection < 100 (nice job Daniel Johnnes) The booths across from the "bar" are the place to eat and I hear a rumor that the place will double in size and take over Chase - If they can loose the attitude at the door, we will be excited to spend our hard earned money here for a long time -

Pros: Wine List - prices are good

Cons: There is a bit of attitude at the door

04/22/2008 Posted by clnarosff

a co-worker chose the restaurant and i was a bit weary as i am a vegetarian. the hostess was gracious, promptly sitting us before our reservation. the wait staff was amazing and the food was delightful. the chef prepared special entree/dishes for me as i do not eat fish either. the entire staff was amazing and very accomodating for a vegetarian in a french restaurant. the wine recommendations were spot on and the ambience was perfect. cheers to bar boulud.

Pros: very attentive wait staff

Cons: none

03/09/2008 Posted by roberts432

When Bar Boulud opened I tried it during the first two weeks. I had shortcomings, I decided to give it more time. I visited there the other evening and was extremely disappointed. The food is uninspired, and quite ordinary. The charcutrie is very good and with the wine list, are both the saving grace. The service is just terrible. They seem to be bumping into each other, it is rushed and you feel as though they are trying to push you out. I have dined in other restaurants that Daniel owns, and this is definitely not like his others. I dont think I will be back.

Pros: Great Location, Very Good Wine Selections

Cons: Very Poor Service and Food

03/05/2008 Posted by fmrsolis

The only good thing about Bar Boulud is the extensive winelist, which can unfortunately be found at a great number of other restaurants in the city with far better food and significantly better service. We were conned into ordering the large charcuterie platter for two, which includes a large selection of the chef's best terrines and pates, and which was mediocre. The foie gras was good, but the duck, pig and vegetarian terrines were mealy, or too meaty, or simply tasteless. For our main dish we ordered the steak frites and a white sausage plate (which was highly recommended). The sausage was disgusting, soggy, flacid, and awful enough for me to send back (which I've to do at a New York restaurant). Absolutely unedible. The steak frites was average, although the frites were cruncy and the mustard was good. The management was extremely annoyed when we gave the food back, and I had to dare the manager to taste it before he finally left. Otherwise, the service was unattentive. All in all, for having spent over $140, this was an experience I'd rather forget.

Pros: Wine List

Cons: The food, the service

03/02/2008 Posted by rcbl

I am a regular at other establishments that Daniel owns. Well this is definitely in the class of his other restaurants. First, with reservations I was made to wait at a table in the drafty window. Soon after being seated, I noticed not only at my table but all other, a common theme, turn the tables over fast. The food was rushed, the service unorganized and rushed. The food was mediocre at best, and over-priced. Before we were done the check was presented and the server had the nerve to come back less than a minute later, asking for payment. Terrible!!

Pros: Good Location, Good Wine Selection

Cons: Terrible Service, Mediocre Food

02/28/2008 Posted by fwpearce

We were seated downstairs (Siberia). When we requested to move we were told there was no room upstairs even though we could see plenty of empty seats. Although the food was good, the wine list was very expensive. All in all I would not go back.

Pros: Good Food

Cons: Overpriced wine list. Downstairs is Siberia

02/28/2008 Posted by apolon

bar boulud, the best chef in the world, finale make a nice relax place at the west side for the young group of people.. with a defen daniel flavor and very nice looking unique atmosphere, with very nice staff and amazing food.. i recommended the place to more then 10 different groups of mix age people and they thanking me how great the place was.