In 1987, when David Bouley opened his own restaurant, in TriBeCa, Bouley quickly became known as the most notable dining experience in New York and set a new standard for fine dining in America. Among many accolades, Bouley earned a four-star review in The New York Times and received The James Beard Foundation awards for Best Restaurant and Best Chef. Bouley has the distinction of being the first restaurant in the Zagat Guide to achieve a food rating of 29 (out of a possible 30 The Flagship Restaurant located now opposite Bouley’s first namesake restaurant continues to transport diners to new and exciting culinary heights. The Bouley emphasis is on freshness and purity of ingredients. Seeking to capture the highest level of flavor, ingredients are utilized in season, in relation to the time of harvest. Bouley's integrity lies with the importance of knowing its suppliers, from farmers to fisherman. In preparing the ingredients used for each dish, the intention is to bring the flavor forward without distraction. The aim is to obtain clarity in taste and presentation so that the guest may fully realize the essence of the products used.
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