Bouley – New York

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Fresh apples perfume the air as you make your way into this ultra luxurious, yet cozy and intimate dining oasis.  With an exotic hand-painted white orchid accenting the waiting area wall, you immediately get a sense of the rare and refined.  As you wait to be seated while enjoying an exquisite glass of Champagne or cocktail, your eyes catch glimpses of “palates in waiting” or “expressions of sheer delight”  in the dining room as your senses with the exception of taste, are now engaged – – your mouth waters and your evening of unforgettable gastronomic ecstasy is on the cusp of unfolding.  This is and continues to be my experience at Bouley – – an ultimate gastronomic experience.

Visiting New York without a reservation at this Michelin starred restaurant is simply sinful.  Thanks to my good friends, Mr. Adrien Falcon, Sommelier, and Mr. Syed Shamim, Bouley Captain, I’m always put at ease and never have to worry about committing such sin.  I had the good fortune of returning to Bouley as we were here in November with eight of our closest friends during the Young Concert Artist’s final auditions.  Nothing like great music, wine and food – – and yes, Bouley was the icing on the cake.  We all had an incredible evening which lead to the reservation for this positing.  During our visit to the kitchen in November, Chef Bouley told us to come back hungry.  We had no idea what we were in store for – – the “Caviar” and “White Truffles” were out of this world.  Needless to say, we never tire of the incomparable cuisine of Chef Bouley and neither will you once you’ve allowed your senses to be taken over by his passion.  This is not to be missed.

Bouley
Bouley
Bouley
Bouley

 

Bouley
Bouley

 

Bouley
Bouley

 

Bouley
Bouley

 

Champagne Cocktail
Champagne Cocktail

 

Blini of Scottish Smoked Salmon
Blini of Scottish Smoked Salmon

 

 Amuse Bouche - Bouley
Amuse Bouche – Bouley

 

2014 Tatomer Grüner Veltliner, Meeresboden (Santa Barbara County)
2014 Tatomer Grüner Veltliner, Meeresboden (Santa Barbara County)

 

Sea Urchin
MALIBU SEA URCHIN (Golden Oscietra Caviar, meyer lemon, green apple)

 

Artisnal Bread
Artisnal Bread

 

2014 Domaine Georges Vernay "Le pied de Samson" Viognier
2014 Domaine Georges Vernay “Le pied de Samson” Viognier

 

Scallops
Scallops

 

Caviar
Caviar

 

Scallops & Caviar
Scallops & Caviar

 

2013 Burja Estate 'Petite Burja' Malvasia, Vipava, Slovenia
2013 Burja Estate ‘Petite Burja’ Malvasia, Vipava, Slovenia

 

Forager’s treasure of wild mushrooms with White Truffles
Forager’s treasure of wild mushrooms with White Truffles

 

Potato crusted Sea Bass
Potato crusted Sea Bass

 

2007 Sylvain Loichet Meursault 1er cru "Genevrières"
2007 Sylvain Loichet Meursault 1er cru “Genevrières”

 

Bouley
Bouley
PORCINI FLAN (Golden Princess crab, black truffle dashi)
PORCINI FLAN (Golden Princess crab, black truffle dashi)

 

2012 Nicolas Mariotti Bindi "Mursaglia"
2012 Nicolas Mariotti Bindi “Mursaglia”

 

Scallops - Bouley
Scallops – Bouley

 

1999 Philippe Foreau Domaine du Clos Naudin Vouvray Sec
1999 Philippe Foreau Domaine du Clos Naudin Vouvray Sec

 

Bouley
Bouley

 

Mr. Adrien Falcon, Sommelier
Mr. Adrien Falcon, Sommelier

 

Bouley
Bouley

 

Domaine Tortochot Gevrey-Chambertin "Les Jeunes Rois"
Domaine Tortochot Gevrey-Chambertin “Les Jeunes Rois”

 

A5 #12 TRUE KOBE BEEF (New York sirloin cut,) GRASS FED CANADIAN BUFFALO (Sheep’s milk and rosemary gnocchi, glazed sweet onions)
A5 #12 TRUE KOBE BEEF (New York sirloin cut,) GRASS FED CANADIAN BUFFALO (Sheep’s milk and rosemary gnocchi, glazed sweet onions)

 

2006 Domaine de Torraccia Corse Porto-Vecchio "Cuvee Oriu," (Corsica, France)
2006 Domaine de Torraccia Corse Porto-Vecchio “Cuvee Oriu,” (Corsica, France)

 

Dessert
Dessert

 

1994 Moulin Touchais - Coteaux du Layon
1994 Moulin Touchais – Coteaux du Layon

 

Dessert
Dessert
Mignardises Tower
Mignardises Tower

 

 

Shutting down Bouley
Shutting down Bouley

 

Shutting Down Bouley
Shutting Down Bouley

 

With Adrien - November Visit
With Adrien – November Visit

 

With Syed - November Visit
With Syed – November Visit

Chef Bouley, thank you for what turned into an unbelievable and yes ultimate gastronomic experience. We never tire of you perfection and gladly welcome the opportunity to consume whatever you set fire to.  We shall see you in 2016!!! Syed, it’s always a pleasure to be greeted by you and to have your expertise guide us throughout our dining experience. We are counting down the days to our return.  Adrien – – your palate and the amazing pairings you continually astound us with, is always welcomed. Your ability to work magic with the mind-blowing cuisine of Chef Bouley is to be admired and our curiosity awaits the next feast!!!!  We are grateful and we thank the entire staff for making our many returns so memorable.

 

 

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