Bar Boulud - UWS
#286
Posted 15 February 2011 - 10:06 PM
Maybe I'll do a boxed mac-n-cheese tasting instead?
#287
Posted 15 February 2011 - 10:13 PM
We certainly run up a bigger bar tab.
#288
Posted 15 February 2011 - 10:29 PM
Why live your life when you could curate it?
At the Sign of the Pink Pig
#289
Posted 15 February 2011 - 10:30 PM
I just don't understand what Bar Boulud was doing.
#290
Posted 15 February 2011 - 10:35 PM
Why live your life when you could curate it?
At the Sign of the Pink Pig
#291
Posted 16 February 2011 - 12:01 AM
In any case, it is becoming my go-to place when I have LC tix. We had the
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#292
Posted 16 February 2011 - 02:21 AM
Maybe Bar Boulud just knows its client base well, and acted accordingly?
In any case, it is becoming my go-to place when I have LC tix. We had thecheapowell-priced brunch last Saturday before the opera, and I continue to marvel at how enjoyable it is. The kind of food I love to eat, with nary a disappointment. No surprises (good or bad), but that's okay.
Experiences like this are music to my ears...or whatever the appropriate analogy is for my eyes. "no surprises (good or bad), but that's okay."
Scream it to the heavens, sister!!!
As long as I deliver what I promise in an enjoyable atmosphere at an agreeable price, let the circus or a magic show keep you guessing or wow your imagination...
jaded, who me? nah...
#293
Posted 16 February 2011 - 04:24 AM
It can be a bit boring going back to the same places that deliver a good experience every time. But they deliver a good experience every time!
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#294
Posted 16 February 2011 - 06:11 AM
#295
Posted 11 April 2011 - 02:44 AM
It's served over polenta with fava beans (spring!) and maybe a wine reduction(?).
Not interesting or surprising. Just nice and satisfying.
Certainly not worth going out of your way for. But worth crossing the street from Lincoln Center for.
#296
Posted 15 April 2011 - 11:46 PM
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#297
Posted 16 April 2011 - 12:02 AM
#298
Posted 16 April 2011 - 12:14 AM
Some other thread told me that I have the same taste in opera in my thirties that Sneakeater did in his twenties.
#299
Posted 16 April 2011 - 01:21 AM
Some other thread told me that I have the same taste in opera in my thirties that Sneakeater did in his twenties.
You'll know you have truly arrived in his rarefied air once you start receiving comped sides of sauteed spinach
#300
Posted 16 April 2011 - 01:37 AM
what you don't enjoy a good German tragedy?This has become our go-to place for brunch with friends before the Saturday matinee at the Met Opera. I'll really need that little pain au chocolat tomorrow to get me ready for Wozzeck.
We went Wednesday and enjoyed it quite a bit.










