David Bouley’s namesake restaurant in Tribeca, upholstered, carpeted, arched and dark, resembles a time in dining long gone by. A time my granny would have found perfectly chic, but there is something a little funky about an eatery with wall-to-wall and massive windows covered to spare us — the light and view of the charming neighborhood around?
Upon entering, the faint smell of apples sets a tone and is the mark of a chef who knows that food is a full sensory experience.
Hair/Makeup artist Stefano Antoniazzi made turning _0 look easy, reveled in the cheese course and much to our excitment – complimented us on our hair!
Between courses we were delighted by little culinary miracles like a white gazpacho and yogurt sauce topped with essence of green apple foam. These little experiences were served with pomp, as if they had been made just for us, and added a dimension to our meal most appreciated. The pistachio bread, baked right next door – delivered on the pistachio punch.
The foie gras was one of the finest preparations we’ve ever had (and we have had this dish everywhere it is offered). The entrees were nice, though the pork loin a little disappointing – all grizzel and no sizzle.
But in the end, we felt a little like we were eating around an open casket. And though we behaved like a group of goons we still got a tea cake to take home with us.