Is there anyone in the world having more fun than Chef Daniel Boulud? There he was, up on a ladder, smiling and laughing while talking about the four years it's taken to nail down the space in which he's set to introduce Boulud Sud in the first week of May.
It will be his seventh spot in New York City — a big, gorgeous space that's practically across the street from Lincoln Center. A few notes and observations:
• There's a bar at the front. Said Boulud, "One of the biggest complaints about Bar Boulud was that there was no bar [laughs]. So we made sure to leave one third of the space in the restaurant for a bar so no one can complain."
• As at DBGB, there's an open finishing kitchen. This one is along the wall facing the street. It runs parallel to huge arched windows that will give grand views of the street. It should be a pretty dynamic restaurant with lots to observe: street, kitchen, bar. Said Boulud, "DBGB we had no choice we had to make the kitchen into the dining room, or the dining room into the kitchen [laughs]. Here it's the same thing. Also, the space is so big so we kept one quarter of it for the kitchen and 60 percent for the dining room."
• Attached to Boulud Sud is Épicerie Boulud, an eat-in and take-out market at the southeast corner of Broadway and 64th. Boulud: "It's definitely not Eataly [laughs]." That may be so, but you'll be able find oysters, house-made charcuterie, soups, salads, breads, pastries, and other sweets.
• Staff: Boulud Sud's executive chef is Aaron Chambers (executive sous-chef at Café Boulud), executive pastry chef is Ghaya Oliveira (executive pastry chef Bar Boulud), and Épicerie's executive chef is Jonathan Kinsella (executive sous from Bar Boulud).
• They've also tapped Anne Saxelby to provide the restaurant with artisanal cheese, who noted her excitement about being able to feature American cheese. Boulud, "Yes, but you say they're American, but they're actually French-engineered [laughs]."
• The menu will feature Lyonnais-inspired bistro fare. It will be divided in three sections: jardin, de la mer, and de la ferme. Boulud: "I've always loved this cuisine, not just Provençale, but Mediterranean."
• When pressed, which dish is he most excited about? "Baby goat. It's a spring dish with pasta. I'm most excited that I'm going to put garlic in food here like I've never put it on my food before. I've been scared in the past. No need to be scared about that here. No pork, no cream, no butter."
• There's also a wine-lined passageway downstairs with the private dining rooms that connects Bould Sud and Bar Boulud.
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