The Mandarin Oriental, Boston and Chef Daniel
Boulud have opened the Bar Boulud, Boston.
The French-inspired bistro and wine bar is Chef
Boulud’s first restaurant in Boston, and second partnership with
Mandarin Oriental Hotel Group.
The restaurant follows the
successful format of Bar Boulud, New York, located on Manhattan’s
Upper West Side, and Chef Daniel Boulud’s first UK restaurant, Bar
Boulud, London, located at Mandarin Oriental, Hyde Park.
Bar Boulud offers traditional French bistro fare, seasonal New England
inspired dishes, signature charcuterie with recipes by renowned
Parisian charcutier Gilles Verot, and an impressive wine cellar
showcasing Burgundy and the Rhone Valley.
Chef Aaron Chambers, most recently Executive Chef at Boulud Sud in
New York, leads the daily culinary operations of Bar Boulud,
Boston as Chef de Cuisine with a menu that includes an impressive
selection of traditional terrines and pâtés, such as: Pâté Grand Mère, chicken liver, pork, cognac and Pâté Grand-Père, foie gras,
pork and truffle, along with an assortment of signature sausages
such as: Boudin Blanc, white pork sausage with truffled mashed
potatoes and apple and Boudin Noir, blood sausage with mashed
potatoes, apple and caramelized onions.
A selection of
grilled beef burgers adds an American touch to the menu with: ‘The
Frenchie’, topped with pork belly confit, arugula, Dijon, tomato
compote and Morbier cheese on brioche bun and ‘The Piggie’, topped
with barbecued pulled pork, jalapeño mayonnaise, and a red cabbage
Additional menu highlights include: the classic Coq au Vin,
with red wine-braised Amish chicken, bacon lardons, pearl onions,
tender baby carrots and trumpet royale mushrooms; Handmade
Chitarra Pasta, laced with local Wellfleet clams, bottarga, fennel
and chili garlic; New England Sole Meunière, served with
cauliflower, marcona almonds, capers, brown butter and fresh
parsley; and a hearty Croque Monsieur, served on house-made
brioche, layered with melted Gruyère cheese and house-made ham.
Chef Chambers joined Boulud in 2009. Originally from
Yorkshire, England, he has over 15 years culinary experience in
top kitchens all along the East Coast including: Indebleu
Restaurant and Café du Parc in Washington D.C. and Café Boulud and
Boulud Sud in New York. Prior to working in the U.S.,
Chambers cooked in the kitchens of Le Manoir aux Quat’ Saisons,
the two Michelin-starred Relais & Châteaux property in Oxford,
England, and Al Mahara in Dubai, United Arab Emirates, rated among Restaurant Magazine’s “World’s 50 Best”.
Sommelier Joe Camper, the wine cellar at Bar Boulud, Boston
features an extensive list dedicated to the great wines of
Burgundy and the Rhône Valley – Chef Boulud’s favorite wine making
regions that neighbour his native city of Lyon, France.
cellar, guests can find rare gems alongside approachable 'vin du
pays'. Beyond France, the wine list travels to new world regions
such as the United States, Austria, Germany and beyond, offering
unique varietals that pair beautifully with food. Camper, a
Champagne enthusiast, also presents an extensive
selection of crémants – sparkling wines – that complement the New
England seafood inspired menu. Camper began his wine career in
Boston at Barbara Lynch Gruppo's Menton, and was most recently
Sommelier at Boulud's Midtown NYC bistro, db Bistro Moderne.
Bar Boulud, Boston also features a seasonal selection of
curated craft beers and innovative hand-crafted cocktails.
Highlights from the cocktail menu include: Cranberry Royale, a
blend of Champagne and cranberry vodka, served “up” with a
cranberry compote ice orb; 8th & Orchard, a twist on the classic
Boston cocktail, the Ward 8, which blends rye whiskey with a
splash of house-made grenadine and apple cider, served over
crushed ice; and the Boylston Flip, with ZU Bison Grass
Vodka, fresh pear juice, cinnamon, fig, egg white and a Kübler
Absinthe rinse. The cocktail list highlights a variety of 'Boulud
Classic Cocktails' from his restaurants around the world.
Adam D. Tihany of Tihany Design has designed Bar Boulud, Boston,
and has brought the space to life with a vibrant interior and several signature features, including a seven-seat marble-clad
charcuterie counter and a distinctive glass enclosed wine cellar.
A glass étagère serves as the focal point for a 17-seat backlit,
zinc top bar. Vintage oak, leather and stone form the backdrop for whimsical wine-centric artwork, channel tufted banquette, and a
10-seat communal table. Sliding glass doors facing Boylston Street
open to the restaurant’s intimate 55-seat bar and lounge space.
Guests are able to enter the space from Boylston Street or
through the lobby of Mandarin Oriental, Boston. Positioned at the entrance, guests are greeted by a host station flanked by feature
walls made of French wine crates. In the centre of the 68-seat main dining room, a row of rich burgundy leather booths run
parallel to the restaurant’s vaulted wood ceiling, a dramatic
design reminiscent of wine barrels. Moving further into the
restaurant, guests can enjoy a 22-seat private dining room, which
can be separated by a contemporary sliding barn door.
Bar Boulud, Boston opens daily, serving
breakfast from 6:30 a.m. to 10:30 a.m., lunch Monday to Saturday
from noon to 2:30 p.m., dinner from 5:30 p.m. to 10 p.m., and
Sunday brunch served from 11:30 a.m. to 3 p.m. Dining at the bar
will also be available throughout the day. Breakfast there will be
served Monday to Saturday from 10:30 a.m. to noon, and lunch
Monday to Saturday from noon to 2:30 p.m. A daily bar menu will
also be available from 2:30 p.m. to 5 p.m., dinner from 5:30 p.m.
to 11 p.m., a late night menu from 11 p.m. to midnight and Sunday
brunch from 11:30 a.m. to 3 p.m.
Chef Daniel Boulud is
considered one of America’s leading culinary authorities. Boulud’s
culinary accolades include James Beard Foundation awards for
“Outstanding Restaurateur” and “Outstanding Chef of the Year”,
“Outstanding Service”, and “Best Chef in NYC”, among others. He
has been named “Chef of the Year” by the Culinary Institute of
America, “Chevalier de la Légion d’Honneur” by the French
government, and “Master Chef” by Maîtres Cuisiniers de France.
Boulud owns and operates restaurants in New York City, Miami, Palm
Beach, Las Vegas, Toronto, Montreal, London and Singapore.
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