Bar Boulud

[Wilfrid]

I ate here a few times when it first opened, but that was years ago. Decided to go last night because the showing of "Hard Truths" at Lincoln Center finished at dinner time.

What a pleasant, welcoming space, like a vaulted cellar. I dimly recalled finding the charcuterie underseasoned, but the pate en croute was excellent; a mix of meats with some subtle sweet notes from cranberries.

Boudin Blanc was fine, nothing remarkable. I know there are regulations about cheese temperature, but they are best ignored. The cheeses (aged Gouda, Belle Saison and Cayuga Blue) were straight from a cold refrigerator.

Mainstream French wines (Madiran, Graves), nothing funky here. A generous pour of Armagnac with espresso.

Plenty of empty seats; a cold Friday in January? One amusing thing - I had noticed a huge cake surrounded by candles on what might be called the bar. I was told it was Daniel's seventieth birthday and was offered a slice (I declined, I got it anyway). That's a coincidence, I thought, and checked my phone. His seventieth is this year, but in March. Is he doing the cake giveaway all year? In all his restaurants?

[MitchW]

1 hour ago, Wilfrid said:

I know there are regulations about cheese temperature, but they are best ignored.

Often, if cheese is offered as one of the starters (and it's decent cheese), we'll order it and just set it aside for after our main courses. Nothing worse than ice old, too hard cheese!

[Wilfrid]

Speaking of temperature, the good thing about a cold starter is that you can more or less ignore it while finishing your cocktail.

[MitchW]

Just now, Wilfrid said:

Speaking 

Listening?

[Wilfrid]

Bumpy bus.