Bar Boulud

Daniel Boulud’s foray into the ubiquitous semi-casual-dining model is filled with solid renditions of the familiar Boulud-bistro cannon designed to be enjoyed as an early dinner before your evening (or afternoon) show at Lincoln Center, or while enjoying several glasses of Champagne after the curtain goes down. If you don’t want to doze off during the show, you might want to save the rib-sticking Lyonnaise specialties (truffled pork or blood sausages, veal’s head with sauce gribiche) for a post-theater visit, but the superb selection of charcuterie, flown in from the Paris kitchens of the great Gilles Vérot, is worth investigating any time of the day or night.