{"id":50185,"date":"2026-10-12T14:46:10","date_gmt":"2026-10-12T14:46:10","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/50185\/"},"modified":"2026-10-12T14:46:10","modified_gmt":"2026-10-12T14:46:10","slug":"daniel-boulud-opens-brasserie-boulud-across-from-lincoln-center","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/50185\/","title":{"rendered":"Daniel Boulud Opens Brasserie Boulud Across From Lincoln Center"},"content":{"rendered":"

\"Estimated3 min read<\/p>\n

Daniel Boulud has been feeding New York since 1982, long enough that his earliest customers now bring their children and grandchildren. “I have almost touched three generations of customers,” he says. Next year marks 45 years since he arrived in the city, and his latest restaurant, Brasserie Boulud, on the corner of Broadway and West 64th Street, across from Lincoln Center, is built to bring all three generations to the same table.<\/p>\n

In those 45 years, Boulud has shaped how New York City eats: the ceremony of Daniel, the seasonal focus at Caf\u00e9 Boulud and Le Pavillon, the elegance of omakase at J\u014dji, the old-fashioned comfort of Le Gratin. There\u2019s also Cuisine Boulud, his catering arm, which handles everything from corporate catering to museum galas and which he describes as \u201call the cuisine that I live with, and I love.\u201d Together, his restaurants cover nearly every way New Yorkers dine out now: formal, casual, celebratory, everyday. Brasserie Boulud folds much of that range into a single 320-seat room.<\/p>\n

\"Brasserie<\/p>\n

Jason Varney for Rockwell Group<\/p>\n

The restaurant occupies a corner Boulud has held for two decades, most recently as Bar Boulud, Boulud Sud, and \u00c9picerie Boulud. Rather than keep three separate addresses, he and longtime collaborator David Rockwell consolidated the block into one destination, with a cocktail bar tucked in back called Bar Viv, named for philanthropist Vivian Milstein of the Milstein family, who developed the building. “The Upper West Side needed a place that is a little bit of a magnet, a social rendezvous,” Boulud says, with Lincoln Center’s staff, performers, and pre- and post-curtain crowds as a built-in audience.<\/p>\n

The menu is classic French brasserie: onion soup gratin\u00e9e, oeufs mayonnaise, escargots, a chicken liver mousse Boulud says is \u201cthe perfect spread,\u201d a full seafood plateau, steak frites in five cuts with as many sauces. A rotisserie turns out whole chickens to order (I mean, what\u2019s better than roast chicken, french fries, and a green salad on a Sunday night?), and a lobster timbale in sauce Am\u00e9ricaine brings back a favorite of 1970s French cooking. “I want to be very new,” Boulud says, “but also refer to the past and the classics.”<\/p>\n

\"Brasserie<\/p>\n

Jason Varney<\/p>\n

His New York story began with a monthlong stage, or kitchen apprenticeship, at La C\u00f4te Basque, then across from the St. Regis. The kitchen’s pace impressed him, but it was the dining room that convinced him to stay: power players from finance, literature, music, and film, all living in the same city. “Before I went back home, I needed to work in New York,” he recalls. He spent the next decade honing his craft at iconic New York restaurants, including the Polo Lounge at the Westbury, Le R\u00e9gence at the H\u00f4tel Plaza Ath\u00e9n\u00e9e, and Le Cirque, where he became executive chef in his early thirties. “I had no money and no connections at the time,” he says of that decade, but it bought him the reputation and the backing to open Daniel in 1993, which succeeded immediately.<\/p>\n

\"A<\/p>\n

The steak frites at Brasserie Boulud.<\/p>\n

Bill Milne\"Grilled<\/p>\n

Other classic include trout almondine.<\/p>\n

Bill Milne<\/p>\n

Opening a restaurant hasn’t gotten easier since. “There’s nothing more exciting for me, nothing more challenging, nothing more stressful,” he says. He still moves between his kitchens most days, often on the subway in his chef’s whites, a few stops from the 72nd Street station, where a Vik Muniz mosaic of his face greets commuters.<\/p>\n

Asked what he still hasn’t achieved after building an empire that now spans continents, Boulud doesn’t mention another restaurant. “To take more time for myself,” he says: golf with his son, travel that isn’t for work, more time with his younger children. Forty-five years in, it’s the one thing still missing.<\/p>\n

\"Headshot<\/p>\n

Special Projects Editor William Li is the founder of art consultancy Armature Projects and the Emmy-nominated co-host of Lucky Chow, a series about Asian food and culture on PBS.<\/p>\n","protected":false},"excerpt":{"rendered":"

3 min read Daniel Boulud has been feeding New York since 1982, long enough that his earliest customers now bring their children and grandchildren. “I have almost touched three generations of customers,” he says. Next year marks 45 years since he arrived in the city, and his latest restaurant, Brasserie Boulud, on the corner of<\/p>\n","protected":false},"author":2,"featured_media":50186,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[227,38056,5925,234,228,332,407,389,408,25311,38055,233,25310],"class_list":["post-50185","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york","tag-content-type-feature","tag-contentid-ae27f52f-928f-4ad8-9689-01e7388d1e13","tag-displaytype-standard-article","tag-issyndicated-false","tag-locale-us","tag-new-york-city","tag-new-york-city-dining","tag-nyc","tag-nyc-dining","tag-read_time-4","tag-shorttitle-daniel-bouluds-next-new-york-chapter","tag-sponsored-false","tag-subsection-food"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117428485060646374","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/50185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=50185"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/50185\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/50186"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=50185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=50185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=50185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}