The Latest from Bouleyworld

Chef David Bouley can’t stand still…. Here’s the latest, from the New York Times:

Monday will be the final day for dining [at the Bouley flagship]. Going forward, he expects to use the space for private events. In about a month, Mr. Bouley plans to offer healthy lunches at Bouley Botanical, 281 Church. He has plans to reopen Bouley on a much smaller scale at 17 Harrison, and has also moved his test kitchen from West Broadway and Chambers Street to 31 West 21st Street, where he is considering opening a wine bar with Adrien Falcon, the wine director of Bouley.

Some background:

—The current Bouley space at 163 Duane was first put on the market for $15 million, and at some point cut to $11.25 million. I’d assume that it’ll be used for private events until it sells.

—Bouley Botanical has previously only been open for events. Given the way things work in Bouleyworld, I’d be surprised if lunch started in “about a month.”

—As recently as May, the Flatiron District wine bar, B at Home, was “up next”; now it’s been downgraded to the “considering” phase.

—As for the next incarnation of Bouley, the phrasing that “he plans to reopen” it at 17 Harrison (below) seems to offer an escape route. A year ago, when the move was announced, the Times said that new space would be on the second floor, and that it would “accommodate only 20 to 25 seats and open only five days a week. […] Optimizing health will become the restaurant’s mission. Each night, Mr. Bouley and his team will create tasting menus engineered to address a wide variety of dietary restrictions and medical concerns.” Bouley bought the building for $12 million last July, but no plans have been filed with the Department of Buildings yet.



  1. Full Circle.

  2. He is a force. Good on him that healthy eating
    is the focus now. I love Bouley but haven’t the
    stomach for the richness of French cooking.

    • Nouvelle cuisine is not rich like cuisine classique, traditional French cooking. Bouley and several other French restaurants in NYC serve this healthy, fresh fare influenced by the late, great Chef Roger Vergé of Le Moulin de Mougins in the South of France.

  3. How many people will pay top dollar to go out and eat at a restaurant featuring “tasting menus engineered to address a wide variety of dietary restrictions and medical concerns.” If such a restaurant actually opens, I give it six months, tops.