Superstar chef Daniel Boulud is branching out to the Upper West Side with Bar Boulud, Boulud Sud and Epicerie Sud, but his flagship remains this opulent Upper East Side classic. In the kitchen, Boulud and executive chef Jean François Bruel create their own versions of classic haute French cuisine. The dishes reflect the robust flavors of Boulud’s Lyonnais upbringing, but have vivid, unexpected elements, like the champagne mango served with the duck terrine. A recent addition is the incredible cocktail menu from mixologist Xavier Herit, which incorporates teas, spices, herbs and dramatic presentation for cocktails like the Mamma Mia (subtle reposado tequila, aperol, sherry and celery bitters), served in a hollow sphere of ice.
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