(1900 Broadway, between 63rd and 64th)
We’ve been to Bar Boulud a few times for dinner, but this was our first time for brunch.
Gauffre Belge – Belgian waffle, whipped cream, fruit compote
~We ordered a small plate of these waffles to start and they were absolutely delicious (and we were so hungry that I totally forgot to take a picture). The whipped cream was amazing, not too sweet, the best I’ve ever had really. We think the pastry chef may have added a tiny hint of liqueur, though we weren’t exactly sure which kind.~
Croque Madame – warm housemade ham, gruyère cheese and béchamel
~This croque madame was delicious. Crispy and cheesey with a perfectly cooked egg on top.~
Oeufs Florentine – poached eggs with ham, spinach, hollandaise sauce, whole wheat toast
~We really liked the whole wheat toast, a nice alternative to an English muffin. And while all the other components were good as well, the spinach was a bit overly buttered and salty in spots.~
1900 Broadway (between 63rd and 64th)
Bar Boulud is Daniel Boulud’s casual bistro and one of our favorite neighborhood restaurants. We’ve been there a few times are are never disappointed.
Last Thursday, Jeff started with a Duvel and I ordered a glass of Domain Jean-Louis Chave Crozes-Hermitage Blanc Sybele (2007). This wine was surprisingly good – the mouth feel was full and pleasant followed by a long finish.
JL Chave Crozes-Hermitage Blanc Sybele
I did not take a picture, but along with the bread and butter, we are always served these mini cheddar popover things – they delicious and I try not to fill up too much before the rest of our food is served.
frisée lyonnaise – chicory, chicken liver, poached egg, lardons, sourdough croutons
~i love any salad with a poached egg on top. this salad had very rich flavors probably due to the chicken livers which i did not try, but Jeff said were good but tasted a bit minerally.~
~bubbly cauliflower and cheese – yum!~
truite amande – local catskills trout, toasted almonds, roasted cauliflower, brown butter, verjus
~a very traditional french preparation, this fish was perfectly cooked with light flavors~
coq au vin – braised chicken with hand rolled pasta, lardons, onions, mushrooms
~this coq au vin was delicious. the chicken was very tender and the flavors were appropriately rich.~
coq au vin