Tag Archives: boulud sud

Boulud Sud and using the Reserve App

28 May

I have been fortunate enough to amass a network of really smart people throughout my life.  One perk of working in digital technology for a few years is that connected me with some great minds who are always developing.  One of those smarties brought the app, Reserve, into my life.  Reserve is like a virtual concierge that gets restaurant reservations at some exclusive restaurants (currently in New York City, Los Angeles, Boston, San Francisco and Chicago).  You pay a small fee and they get you in, but it also helps pay the bill because you just load everything into the app and (like Uber) once you’re done, you are done.  No need to wait for the bill nor for the waiter to come swipe your card.  You can just walk out.  Ahhhh technology.

I had been meaning to try it for a while, so one night when I was feeling especially energetic (a huge rarity now in my last month of pregnancy), I decided to see what they had available for a Friday night.  A little after 6pm I opened the app and requested a reservation from a few different restaurants in the areas I was interested.  By 7:30pm, we were sitting in Boulud Sud, a very good restaurant from Daniel Boulud, a place we had been t0 a few years prior and really enjoyed. (And were not sure why we had not returned to).

When we came in, we were greeted like royalty.  Apparently Reserve was so new that we were our waiter’s first Reserve table. And while he had been trained on the app, he was excited to have his first table.

We started with a lovely bread plate and oil.

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We then tried the House-Made “Taramasalata” with Smoked Cod Roe and Dill Potato Chips.  It was all very tasty.

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I went right for the crispy artichokes alla romana with Nipatella Aïoli. These were excellent. Great artichoke flavor and not a bit of greasiness.

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We were then presented with a fun surprise.  The chef sent over a garden of season veggies “planted” in a dip whipped feta cheese topped with dehydrated Niçoise olives “dirt.”

What a lovely way to present (and enjoy) crudité.

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Mike chose the lamb chops which came with a great variety of seasonal vegetables and was incredibly well cooked and flavored.

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I got the gnocchi which also came with the freshest of vegetables from the season.  Another great dish that made Spring sing.

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For dessert, Mike chose the Sweet Moroccan Couscous which came with a pomegranate poached pear with pistachio anglaise and lemon-yogurt gelato.

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A very unexpected dessert, but very tasty.

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I got the dish that I remembered most from Boulud Sud all those years ago: The Grapefruit Givré.

This came with sesame halva, rose loukoum, and grapefruit sorbet.  If it’s even possible, this was even better the second time.  I LOVE halva, so the shreds on top were really enjoyable with the crispy textures and smooth sorbet. A dessert I have never had anything remotely like before or since, and incredibly memorable.  Absolutely love it.

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And then, as simple as that… the check was paid.

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A fantastic restaurant.  A fantastic app.  I love when technology makes life easier.

I have been recommending Boulud Sud to many people over the years, and I’m very glad we went back again.  Hopefully there will be less time between our next visit.  (However, with baby probably days away, it’s anyone’s guess!)

Total Nom Points: 8 out of 10

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Top Noms of 2012

26 Dec NOM NEW YEARS

2012 was an amazing year. We went to some incredibly restaurants this year, so narrowing it down to 10 will be very tough.  It was also an amazing year personally, since Mr. and Ms. Nom Nom got engaged in Maine (where we had quite a few of our Top Noms this year!)

For the Top Noms of years past, check out the posts from 2011, 2010, and 2009.

The Top Noms really comes down to the meals that we found most memorable and enjoyable when we reflect on the past year. It’s hard to compare brunch to dinner in a ranking, but I always think about this as what I would recommend to my friends when they ask me the best places we ate this year, overall.

Away we go:

#10 – Gabrielle Hamilton’s Prune was an awesome brunch.  I was dying to go after reading her book, and it lived up to all the expectations and hype (and totally worth the wait). We really need to get back there for dinner.

#9 – Gramercy Tavern was a really great experience. It is known as a top place in New York and it did not disappoint. It didn’t have a dish that really wowed me, but it was a totally solid and great meal.

#8 – Our meal at Sublime in Gladstone, NJ was incredibly surprising.  The apple crisp was out of this world.

#7 – Hugo’s in Portland, Maine was an awesome meal. The tasting menu with the wine pairings really made for a special birthday treat.

#6 – We had a great meal at Boulud Sud while trying to make our way through the Platt 101 of top restaurants in NYC. Everything was memorable, but I can’t stop thinking about the grapefruit dessert that was unlike anything else I have ever had.

#5– While we can’t remember every detail of our meal at Girl & the Goat, it made enough of an impression on us that we had to include it. That Pig Face alone was Top 10 material, maybe of all time!

#4 – Arrows in Ogunquit, Maine was an amazing dining experience. We went because we enjoyed watching the two chefs cook on Top Chef Masters and wound up thoroughly enjoying our meal.  We were impressed with the creative dishes and great flavors.

#3– Anita Lo’s Annisa was a long anticipated meal that lived up to everything we hoped it would be. The dishes tasted so rich and were made with such love, it was hard not to enjoy every single bite.

#2 – Michael White’s Ai Fiori was our first Valentine’s Day stop this year. The pasta was out of this world, and can you really top scallops and bone marrow? Two of my favorite things in one dish.

#1 – Our meal at Eleven Madison Park (Part 1 and Part 2!) was the best one we have ever had ever! It was an adventure, a journey, an experience, and one delicious meal. I can’t imagine anything better. And it got the one and only 10 out of 10 Nom Points in NYC Nom Nom history.

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Special mentions go out to Cannibal for the awesome Pig’s Head, Smush for a great take on dessert, the pasta with the roast drippings (Tajarin with Sugo d’Arrosto) from Manzo, Eventide in Portland Maine for the awesome new take on the lobster roll, and the Tap Room at Colicchio and Sons for continuing to impress everyone we bring there. We also had quite an amazing time at our “secret” Chef’s Table at SD26, since we got to watch them cook while having a chef’s selected meal. I went back with coworkers a few months later, and it managed to impress the hell out of them, too.

What a year!

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Boulud Sud

28 Feb

In an effort to make our way through The Platt 101, New York Magazine’s  list of Best Restaurants in New York (2012 edition), we made a New Years Day reservation at Boulud Sud.  This was my fifth restaurant in the Daniel Boulud empire (having been to DB Bistro, Cafe Boulud, Bar Boulud, and Daniel), and I can’t help but love each and every place.

Walking in, the space is very modern and bright with an open, bustling kitchen that somehow managed to operate quietly.

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Boulud Sud focuses on Mediterranean flavors.  Both the bread and oil hinted at this, and I had to keep reminding myself that I shouldn’t fill up on it, even though it was quite delish.

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I ordered a cocktail:  The Spiked Apple, which came with Glenkinchie 12 year old scotch, spiced apple cider, allspice dram, and lemon juice.  It was served in a giant, hollow, round ice cube and was absolutely delicious.

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We went with the three course prix fixe for $44.  Mike started with the octopus appetizer that came with ictrus pieces, marcona almonds, arugula, and vinegar. It was quite delicious, but it couldn’t compete with the octopus at Kefi (though what could?)

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I started with the soup, which I think was sunchoke (the menu posted online is different from what we had)

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It came with croquettes that were light, yet crunchy, and went very well with the soup.

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While awaiting our next course, Mike looked at me through his glass and I cracked up.  The glass made it so he had a little face inside the glass.  I just love this picture.

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Mike went with the lemon-saffron linguini with razor clams and shaved bottarga (fish roe).  This was bursting with flavor and typically wouldn’t be something either Mike nor I would order. But it was very enjoyable.

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I got the chestnut ravioli with celeriac, black trumpet mushrooms, and castelmagno (an Italian cheese).  I really enjoyed this.  I wish it had more chestnut flavor (I always want more chestnut flavor) but the raviolis were delicate and had great flavor.  They were also cooked perfectly.

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And it was super pretty.

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Mike and I can’t pass up an opportunity to order brussels sprouts (I’m still pissed off that I spent over 20 years of my life without brussels sprouts).  These were very similar to the ones we make with pancetta, and the roasted hazelnuts added a great smoky flavor and crunch. (But I still like ours better…)

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I was actually most excited about Boulud Sud because of all of the wonderful things I heard about the dessert (in fact, just found out that Ghaya Oliveira was nominated for a 2102 James Beard Award for Best Pastry Chef).  Mike got the Fromage Blanc Tart with plums compote and lemon sorbet.  It was like a light, flavor-filled cheesecake.  Delish.

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I got the dessert that was recommended by everyone on Foursquare and photographed on every food blog: The grapefruit givre (with sesame halva, rose loukoum, and grapefruit sorbet).   It was just as beautiful as everyone said.

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The strings on top was the halva and then below was something that resembled heated sugar (like a creme brulee top).

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As you dug into it, it was layer upon layer of treats in a frozen grapefruit.  It was unlike anything I have ever had (and something I would probably not have ordered for myself had it not been so highly recommended) and it was stupendous.

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Overall, our meal was spotless, service was great, and we had some really unique and fun dishes.  I was totally full and felt like I had eaten at one of the better restaurants in NYC for $44.  I call that a good value!  Go and get that grapefruit thing… you won’t be disappointed.

Total Nom Points: 8 out of 10

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