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Credit: Facebook/ Bar Boulud Boston

Boston’s Classy Bar Boulud Welcomes Jonathan Kilroy as its New Chef de Cuisine

Staff Writer
Chef Daniel Boulud’s upscale French restaurant gets a fresh new face in the kitchen

Daniel Boulud’s first flagship restaurant in Boston, Bar Boulud, is a wondrous experience for both the eyes and the appetite. Classic French dishes, paired with a well-balanced and exceptionally elegant wine list, present guests with a robust dining experience. The interior has a warm and welcoming atmosphere and is illuminated by a soft, glowing light, inviting you to enjoy every moment from the minute you first step in from bustling Boylston Street.

Massachusetts native chef Jonathan Kilroy has recently taken the lead at Bar Boulud. A native of Shrewsbury, chef Kilroy is a graduate of the Culinary Institute of America and has served as Executive Sous Chef at Café Boulud in New York City, as well as several French restaurants in Boston, including Oringer’s Clio.

Chef Kilroy’s resume clearly places him in a perfect position to lead the team at Bar Boulud Boston. He stays true to the underlying French classicism, while introducing his own touches here and there. Most importantly, he sticks to a seasonal inspiration and is currently looking forward to what the spring and summer month will bring. Dishes accented with green fava beans include his dish of mussels ‘moules’ in broth, and bright green peas and tendrils surrounding a lamb shoulder. Both these colorful and fresh dishes are perfect for the changing seasons as Boston heads towards warmer weather in the coming months. Lighter options include the chef’s selection of fish dishes, like the Branzino with a potato mille-feuille, which are just as tantalizing as any meaty carnivorous meal.

Most importantly, chef Kilroy works with the team to create a curated experience for all diners. Collaborating with expert charcuterie chef, Tristan Crepin and pastry chef Robert Differ, guests can sit back, relax and enjoy the culinary adventure, indulging every moment and every dish.

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