1900 Broadway<\/a> took months longer to open than planned. Boulud\u2019s\u00a0Dinex Group team needed\u00a0the time for construction after the brasserie\u2019s dated predecessors closed in June 2025. <\/p>\n\u201cThis was a creation, not a renovation,\u201d Boulud told me. <\/p>\n
Brasserie Boulud has opened at long last. Tamara Beckwith\/NY Post<\/p>\n
It required a lot of labor as well as shrinking the grab-and-go Epicerie that stood between the two old eateries and relocating it to the side. Then there was the tortuous permit process involving a slew of city agencies. The end result beautifully restores the famous restaurant row facing the Lincoln Center plaza,\u00a0which also includes Cafe Fiorello and The Smith.\u00a0<\/p>\n
The new brasserie\u2019s uncompromisingly traditional French menu\u00a0whips the p\u00e2t\u00e9s off obscure departures that lesser French chefs indulge in to\u00a0establish their \u201ccreative\u201d creds. Boulud and executive chef Christina D\u2019Angelo, a 20-year Dinex veteran, pull it off not by adding modern spins, but through attention to detail to create depths of flavor that do classic dishes justice.<\/p>\n
Guests of the Metropolitan Opera, the Philharmonic and other\u00a0performing arts companies across the street \u00a0\u2014 and\u00a0ordinary Upper West Siders \u2014 can enjoy antique-sounding but crowd-pleasing dishes like escargots persillade and coq au vin without shame.<\/p>\n
As at\u00a0any brasserie worthy of its name, the menu includes a something-for-everyone array of meat and seafood, caviar and smoked fish, a shellfish tower, p\u00e2t\u00e9 and mousse from charcuterie chef Arthur Dehaine, pasta, steak frites and, soon, seasonal monthly specials.<\/p>\n
The new spot\u2019s opening beautifully restores the famous restaurant row facing the Lincoln Center plaza. Tamara Beckwith\/NY Post<\/p>\n
The menu features an array of wonderfully executed French classics. Bill Milne<\/p>\n
Early standouts include plump\u00a0boudin blanc, richly sauced and garlicky pork and veal sausage ($25) made by Dehaine, and Moroccan-style Merguez lamb and beef sausage attended by harissa-spiced chickpea spinach \u2014 a whiff of the old Boulud Sud ($25).<\/p>\n
Not to miss is sensuously composed lobster souffl\u00e9 ($35), a luxuriant assemblage of lobster ringed by creamy lobster mousse made with shrimp, pike,\u00a0and spices. Tomato- and white-wine based sauce l\u2019Americaine is just the thing\u00a0for cold nights to come.<\/p>\n
The restaurant\u2019s executive chef is Christina D\u2019Angelo, pictured with Daniel Boulud. Jason Varney for Rockwell Group<\/p>\n
D\u2019Angelo brings sparkle as well to duck\u00a0breast a l\u2019orange ($37), an old warhorse rejuvenated by a flavor mosaic of orange, honey, oregano and pink peppercorn. The meat\u2019s as tender as the glaze is crisp. Flatiron steak, the only savory disappointment among dozens of dishes we tried, has already been yanked.<\/p>\n
Finish with pastry chef\u2019s Katalina Diaz\u2019s tarte tatin, a thrill of\u00a0Honeycrisp apples pan-roasted to sweet-tooth heaven with sugary maple syrup and Calvados wrapped in house-made puff pastry.<\/p>\n
The lobster souffle is one dish not to miss. Tamara Beckwith\/NY Post<\/p>\n
Adding to the deliciousness, Brasserie Boulud\u2019s prices are remarkably reasonable in a\u00a0year of hyper inflation. The juicy-oozy \u201cburger classique\u201d with cheddar cheese, lettuce, tomato and cornichon mayo, for example, is\u00a0$25 compared to the $26 \u201cburger royale\u201d at rowdy and crowded The Smith down the block.<\/p>\n
The crowd is an array of affluent Manhattanites \u2014 Boulud fanatics, culture vultures, real estate power-players and hungry locals better dressed than the pasta-gulpers at next-door Fiorello\u2019s. Stylish types head for the moody, 40-seat, no-reservations lounge adjacent to the main room called Bar Viv \u2014\u00a0named for the late Vivian Milstein, a major financial supporter of Lincoln Center who was building owner Philip Milstein\u2019s mom.<\/p>\n
The cheeseburger is priced at a reasonable $25. Tamara Beckwith\/NY Post<\/p>\n
\u201cIt\u2019s an adult bar, no children, no dogs,\u201d Boulud chuckled.<\/p>\n
Designed by the everywhere-at-once Rockwell Group, the scene flows gracefully past a long, 25-seat zinc-topped oval bar through a sea of leather booths,\u00a0banquettes and angled mirrors beneath glowing chandeliers.<\/p>\n
Brasserie Boulud is finding its sea legs after just two weeks \u2014 not surprising for a restaurant so large and complex. Lunch won\u2019t be available until November and outdoor seating not until spring. Boulud said other changes might be in the offing \u201cbased on sales,\u201d such as adding a\u00a0prix-fixe option to a menu that\u2019s currently all a la carte.<\/p>\n
\u201cIt\u2019s an adult bar, no children, no dogs,\u201d Boulud said of the bar. Tamara Beckwith\/NY Post<\/p>\n
Hours, too, are\u00a0under review. The place is closed Mondays. Last orders are now taken until 11 p.m. weeknights and 11:30 on Saturday.<\/p>\n
But Brasserie Boulud has already brought the magic back to the Lincoln Center dining scene. Encore, maestro.<\/p>\n","protected":false},"excerpt":{"rendered":"The curtain rose late on Brasserie Boulud across from Lincoln Center, but the spectacular show is worth the…\n","protected":false},"author":2,"featured_media":378885,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[33435,289,115705,232,26222,75,9,56,63,65,64,4403,821],"class_list":["post-378884","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york-city","tag-daniel-boulud","tag-food-drink","tag-french-dining","tag-lifestyle","tag-lincoln-center","tag-manhattan","tag-new-york","tag-ny","tag-nyc","tag-nyc-headlines","tag-nyc-news","tag-restaurant-review","tag-restaurants"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/378884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/comments?post=378884"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/378884\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media\/378885"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media?parent=378884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/categories?post=378884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/tags?post=378884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}