Cafe Boulud's menu is comprised of four sections. La Tradition highlights classic French dishes, Le Plus Simple features simply prepared dishes, La Saison features courses in harmony with the season and Le Voyage is Daniel Boulud's (& Bell) interpretation of various world cuisines.
I unintentionally ended up ordering an appetizer and entree from the same section, Le Voyage. First up was the knockout dish, octopus a la plancha. Chef Bell's version featured perfectly cooked octopus with
green olives, crispy chorizo, red onions, piquillo peppers and smoked paprika aioli. The combination of ingredients and flavors were so delicious I almost ordered another one.
For my entree I opted for the yellowtail snapper alla griglia which was a twitter recommended dish by @ PetronArbiter. This was another winner. The yellowtail was served with meaty and tasty sautéed bluefoot mushrooms, baby carrots, delicious warm fregola salad and Italian salsa verde.
I was also fortunate to sample the tomato tartine which featured heirloom tomatoes, grilled sourdough
chevre, purple mustard vinaigrette and basil as well as the risotto primavera accompanied by summer vegetables, pea shoots and a saffron emulsion. Both were great.
Dessert was a surprisingly tasty raspberry vacherin served with vanilla ice cream and raspberry sorbet.
Cafe Boulud features an interesting and diverse menu that is executed to perfection by Chef Bell. I wish I lived closer.
Café Boulud
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