Daniel Boulud’s newest venture “Boulud Sud” is a welcome addition to his ever-evolving culinary empire. When you enter off the 64th street entrance you are welcomed by a charming bar and lounge area and then are immediately taken aback with the vast “open kitchen” designed dinning area. While this may seem like a deterrent to good
conversation, the acoustics are pitch perfect, and conversing is not adversely affected (experts in space acoustics were brought in especially to achieve this balance)
The impressive lighting provided by immense floor to ceiling windows gives warmth to the space that is complemented exquisitely with tones of sunflower yellow and grey slate. Overall the décor of the space artfully prepares you for the light and pleasing Mediterranean fare you are about to enjoy. If you are not sufficiently “warm”, try the Scarlet POM (Vodka, Amaro Montenegro Pomegranate Juice, Lemon Juice) made perfectly by the bar staff.
The a la carte menu is not overly crowded and contains some unique selections from across the entire Mediterranean region (from the French Riviera to North Africa and Turkey). The antipasti, the chef’s selection of Mediterranean hors d’oeuvre is good place to start, there is an emphasis on seafood served on the house made pita. The selection
is hit or miss but with delightful use of grapefruit to accompany a couple of the selections, it is definitely worth a try. The portions are small, but artfully prepared.
For appetizers, the grilled blue prawns were my first selection and they were prepared exquisitely and accented with gigante beans, puntarella, and blood orange. The quality of the shrimp and the vegetables was top notch, and was a nice light entry into the meal.
Wine was a 2009 Merlot selected by the knowledgeable and patient staff.
For the main course, I selected the spiced niman ranch lamb with hand rolled couscous, Algerian eggplant and yogurt. The yogurt and accompanying sauces complemented the main dish well.
For an additional side dish, we selected the olive oil crushed potatoes with garlic chips, and it was a fantastic choice, while a simple uncomplicated dish, it was prepared expertly, and tasted as such.
Fromage selection included a choice of 3 cheeses, my favorite being the Ossau Iraty a hard, uncooked sheep milk cheese from the Basque region and was accompanied by an excellent dessert whine selected by the staff.
For dessert, you cannot go wrong with the Grapefruit Givre.
Overall, my experience at Boulud Sud was fantastic and I highly recommend this culinary destination. The fare was refreshing, light and expertly prepared, the staff courteous and knowledgeable, and the atmosphere was warm. A great choice for a meal before a concert, or just a nice lunch with friends in a beautifully designed space.
20 West 64th Street
New York, NY 10023