PaulaJK

Has anyone dined here recently? I just made a reservation & then read a poor review on city Search.

Did the menu change much?

Has anyone dined there under Chef Elena?...approximately since January,2005

I have not been here...but have a friend who has dined there several times. She describes it as an upscale venue [read expensive] w. good food and decent service..nice ambiance. The Newark Star Ledger gave it a very favorable review.

I'm so sad to learn of this. Perhaps bookings were down due to the euro. Also, I always wondered why they didn't do a PR campaign to introduce Thierry Voisin. Do you know where he has gone? Yes, he had his soul there.

For several years prior to Gerard Boyer's retirment, Thierry Voisin essentially ran this kitchen. I thought he was a fabulous talent & manager. As was generally expected, he succeeded Boyer at the helm. Now I read that Didier Elena is the "new chef". Does anyone have any information re: this? I am aware that Michelin reduced Les Crayeres by 1 *, but that is almost de rigeur after a change at the halm [although rather silly here, since Boyer was no longer at the helm, except in name.]

Despite the experience & suggestion of several posters, I had no intention of writing a letter to Cafe Boulud. To my surprise, on Tuesday I received a telephone call from 'Andrew Carmellini' who had "sleuthed" me out. He had read egullet [and employs it himself, especially when travelling] & wanted to "make it up" to us. I did not know that Mr. Carmellini was the chef. His conversation was so personable, soothing and lively that I just assumed that he was probably the restaurant's manager. He invited us to be their guest. Frankly, at that point, I wasn't certain that we wished to revisit and felt that acknowledging their responsiveness & graciousness would be a nice way out. Some more smooth talking and I began to feel like a grinch...so off we went last evening.......and am I glad that we did. Certainly they did a fabulous job of "making it up" to us. Service was solicitious and cuisine excellent. Now, as I return to the status of ordinary diner, I do so with great respect for this restaurant's philosophy of pleasing diners, their responsiveness to complaints and their gracious generosity to right a wrong. You can imagine my surprise when I read the NYTimes yesterday and learned that Mr. Carmellini was the chef! What a wonderful combination of talents he holds. We wish him great success in his new endeavors.

Seth, You remind me of a happier visit when I also had those divine fonduta ravioli [and my husband had an equally divine crab salad w. grapefruit]. Although a different texture, flavor,etc this visit's sweet [green] pea ravioli dish was also great and I wouldn't hesitate to enthusiastically recommend it. Incidentally, when you inquire re: the tasting menu, they explain that it's 5 courses [listed above] ending w. a cheese plate for a break prior to two desserts....so there wasn't any accomodation for our table. Hospitality and service were major problems on this last visit........ but even said. I'm glad that your meal was enjoyable.

I think it was good advice to put distance between yourselves and the campus. Although Lilac & Martini has their fans, I am not among them. Chatham is probably farther than you wish to drivre en group. Serenade is very pricey and somewhat uneven. Scalini Fedeli requires reservations far in advance and is no longer BYO. Jocelyne's in Maplewood offers lovely french inspired continental cuisine....but seats about 30+ and hence, may not be right for you. Trattoria Fresco is so noisy that your group may have trouble connecting. Fiorino's [italian cuisine] in Summit has a side room which you might inhabit if your party is large enough. They also have the space to accomodtae last minute add ons. Italian. Not BYO. Basilico in Millburn is also italian, freer form, BYO. It tends to get crowded so reserve in advance. The buffet at the Manor is a nice idea...space, lots of dishes, no culinary challenges, elegant but you know your price in advance.

Raxelita, What I found distressing was that they didn't even understand that they had made a mistake. The maitre d' said 'but she doesn't want raw'. Anyone who took a guest there, would be made quite uncomfortable. Then the waiter offered cheese or dessert and we had to push for the cheese that was the 5th plate on the tasting menu. No they didn't send extra foods....but then, we didn't really need or wish these...just a modocum of service. This is too upscale a restaurant for this. Hopefully, someone in management will read this post, check it out and instruct staff accordingly.

The menu stated that a tasting menu was offered and please inquire. Upon inquiry they indicated that there were 5 courses [as outlined above] and that all were surprises. Then they inquired if there were any restrictions, to which our friend answered as above. I think that they need a waiting/reception area, better scheduling of their reservations, noise protection/buffers, better trained staff, more management. I wouldn't even know what to say about their two oyster issue as it seemed so inhospitable or ungracious and weird to us.

Honoring a friend's request to celebrate her birthday at Cafe Boulud, we dined there last evening. We had a table in the area closest to the door and near a bus station. This resulted in our overhearing repeated instruction by a captain to his waiters and having the overflow of waiting diners insinuate into the area. It sounded and felt like a cafeteria or bus station [pun intended] experience. We inquired re: the tasting menu and were told, without price, seafood-soup-pasta-meat and cheese plates before 2 desserts....all surprises. Apparently that included the price, which they failed to mention. Anyway, we so opted giving as our only "restriction" nothing raw. We were a party of THREE. Imagine our surprise when the waiters arrived with TWO oysters. We pointed out that there were 3 of us...to no avail. Eventually, the maitre d was called and she replied, "But she didn't want raw". Are you really suggesting that two out of 3 diners should be served...or that they couldn't have changed the item to a shrimp or whatever? As this was becoming uncomfortable for our guest, we let it go but I find it totally unacceptable. Also, does one raw oyster without condiment equal/constitute a seafood course??? This course was followed by a plates of 'welcome items'...mini bites in ceramic chinese spoons. Only the beet and blue cheese item had taste appeal. Unfortunately, the fresh anchovy spoon also had been placed on the table earlier as an amuse. Is the kitchen this unimaginative...or don't they even care. It was a funny sequence of courses anyway. There was a warm white asparagus melange accompanied by a shotglass of chilled asparagus soup---tasty......followed by divine sweet pea ravioli. This last dish was everything one expects from such a restaurant, but the only item which ranked this way. The meat was braised short ribs on a puree of potatoes. The waiter then asked if we wished cheese OR dessert? We kept asking weren't both supposed to be included and he kept saying we could have either until, again, the maitre d' said both were included. This was hardly the gracious service one would expect at Cafe Boulud. We requested no goat cheese. It came w. goat cheese. "Oh they come like that...here's a plate, just take it off!" The desserts were totally uninteresting....a cold fruit soup and a warm chocolate nuggest w. ice cream. We departed having had a very negative experience. We will not return. This topic was merged from a newly created one into the overall Cafe Boulud thread - docsconz

There are racks of 6 popover pans which can be lifted as one unit. The cups are larger than most muffin cups. I love the popovers....but have trouble getting them to stay 'risen' after a few minutes out of the oven. Any suggestions? I once attended a party where the caterer had made all of her popovers in the morning!

I would agree w. the poster who commented about the excellence of the cuisine and experience in 2003. There has been both a change of ownership and chef since that time; these leave me agreeing with Nancy. Our last experience [a few months ago] was at best, mundane. I doubt we'll return again.

having contributed a ortion of my income to Kalustyans, I now own a bag @ of Israeli and Lebanese couscous. The latter is a significantly larger grain. I tried making these according to the bag's directions which essentially mean boiling. They were quite mushy. Is there another way?

Personal opinion only We have found the following to be direly over rated based on our vistis Union Square Le Bernardin P Luger Daniel [over and over and over!] Gotham Shakey recently [not originally] Aureole Jean George [used to be exciting...no longer] Don't see the enthusiasm for Veritas Gotham equivocal on Gramercy No longer find these A"wow!!!"

Thanks. Still searching. I went to the Spice House web site and my search said NO to both items. Am I doing something wrong? Then sent a note. Don't know if it will reach you specifically AK.

for 'artificial' black truffle....Apparently comes in a round tin and you can slice it to make decorations. Composed of eggs, gelatin et al. Also looking for yuzu juice....fresh or frozen. Would love to be able to obtain this locally, which means northern NJ....or at least, in NY

What a lovely plan! We went to Helen Darroze last Feb and were bitterly disappointed to the point that we felt ripped off. When we returned, several posters added negative comments. Perhaps you might wish to try some place else. Also, lunches in Paris are often equally elegant but at a far lesser $ price tag. You may wish to consider a ritzy lunch. Either way, enjoy....and share your experience upon your return.

Our first visit to SYD is this February. Our hotel concierge has recommended the following. Any comments/opinions would be welcome Rockpool Aria Wolfies Cafe Sydney [PS We are not fans of Japanese cuisine] Thank you

We have long been a fan of Chef Mitchell Altholz and Restaurant Jocelyne..but tonight we experienced the best meal that we have ever enjoyed there. -Oysters, gently poached in buerre blanc, herb garnish -A small grilled sardine atop confit of leek, w. frothy red wine reduction -a sea scallop sandwiched e. black truffles atop a bed of pureed celeriac w. mushroom-truffle sauce...my favorite of all time! -house prepared mi cuit terrine of foie gras layered w. black truffle and accompanied by frisee w. white truffle oil vinaigrette, sauterne jelly cubes and herb toast -Niman Ranch pork, medium that tasted like the gentlest veal, accented w. turned yukon gold potato, haricot vert, ratatouille & baby carrot & baby squash -perfect condition Explorateur, rocquefort & manchego cheeses w. pear slices -house made pistachio ice cream and a petite creme brulee Although all of this menu was served in a convivial atmosphere, I felt as though I was in a comfortable starred Michelin restaurant. Fabulous!

We were invited there by friend for the Beaujolais dinner. It appeared to be a family staff ...soft, kind and competent. This was a special dinner [about 45$] ...Amuses included toasted baguette w. duck liver mousse & pissaldiere. There was a choice of about 4 apps and 4 entrees. Sorry, I didn't take notes but I do recall that we ordered and enjoyed the [skirt] steak frites. Latter were excellent. Desserts were profiterolres w. white chocolate pumpkin ice cream and a rich chocolate sauce or creamy appple cake. We are enjoyed our dinners but, obviously, can't comment on the 'regular' menu.

thank you for this info Oakapple. Has anyone dined there since the change of chef....or does anyone have suggestions for a destination? Bouley is unavailable due to a function. We've done Daniel & Jean george and don't wish to repeat. Any other distinguished hotel room?

We are seeking an upscale ambiance, service and delicious cusine....has anyone dined here? comment?

It's a George Perrier/Le Bec Fin/ recipe. I've made it a few times and it's been v. good tasting. Guess I'll try to re-whip, adding small amts of butter.