Bar Boulud

Daniel Boulud.jpgThere are few chefs as accomplished as Daniel Boulud. The author of eight cookbooks and the recipient of multiple James Beard Foundation awards including “Outstanding Chef” and “Outstanding Restaurateur,” chef Boulud has also been named a Chevalier de la Légion d’Honneur by the French government. He is chef-owner of restaurants around the globe including the three Michelin-star New York City restaurant DANIEL.

Bar Boulud, Boston is a French style bistro and wine bar serving all meals, including weekend brunch. This is a wonderful place for any meal or just for an afternoon snack of oysters or charcuterie (which comes from renowned Parisian charcutier Gilles Vérot). The Burgundy and Rhone heavy wine list is worth the trip alone.

Bar Boulud’s design features vaulted ceilings inspired by wine barrels and a feature wall fashioned from wine crates. Seating includes a row of rich burgundy leather booths, a 7-seat marble charcuterie counter, a glass enclosed wine cellar and a 17-seat backlit zinc top bar.

The restaurant offers classic brasserie fare with classic menu items like; Gougeres, choux pastry, gruyère, espelette; Escargot Persillade, half dozen burgundy snails, garlic almond herb butter; Boudin Blanc, truffled pork sausage, pomme purée, mustard jus; Coq au Vin,  red wine braised chicken leg, herb spätzle, bacon lardon, mushroom pearl onions; Duck Breast a L’Orange, red quiona, braised kale, orange supreme, duck jus; Tuna Crudo, yellowfin tuna, preserved lemon, capers, croutons, fines herbes.

This is a lively fun place not given to romance, but still thoroughly enjoyable.

AAA Four Diamond Award
“Even those “skeptical of celebrity-chef restaurants” admit Daniel Boulud has “delivered” with this “hip” (and “expensive”) brasserie in the Back Bay’s Mandarin Oriental Hotel, where the “approachable fine French” fare and selections from a “wonderful” marble charcuterie bar are stewarded by a “professional” staff; the “fairly extensive” wine list is referenced by cask-shaped vaulted ceiling panels in a “rustic” yet “classy” dining room that typically boasts a “nice buzz.” ZAGAT