⏱ 2 min read
The Short Version
Daniel Boulud has consolidated his Upper West Side empire into one massive, 7,500-square-foot Lyonnaise-inspired destination. Expect grand scale and approachable prices, anchored by a world-class cellar dedicated to the savory, soul-stirring wines of Burgundy and the Rhône.
In This Article
After the abrupt summer closure of Bar Boulud, Boulud Sud, and Épicerie Boulud, chef Daniel Boulud has finally consolidated his Upper West Side footprint into a single, massive destination. Opening on October 8, Brasserie Boulud occupies a 7,500-square-foot space designed by Rockwell Group, featuring checkered floors and red leather banquettes. The concept draws direct inspiration from Brasserie Georges in Lyon, aiming to capture the scale and affordability of true Lyonnaise hospitality.
With old Beaujolais, when it’s good, it’s good—especially if you love savory wines.
A cellar anchored in Lyon
Head sommelier Josh MacGregor has transitioned much of the Best of Award of Excellence–winning inventory from Boulud Sud to stock a list exceeding 850 wines. While the selection is vast, MacGregor’s philosophy centers on the idea that Lyon is the center of the universe. This translates to an intensive focus on Burgundy, the Rhône, and Southern France, with particular depth in vintage Beaujolais. With old Beaujolais, when it’s good, it’s good—especially if you love savory wines. The cellar features library selections from producers such as Jean Foillard and M. Lapierre dating back to 2009, offering drinkers profiles defined by strawberry fruit layered with savory spice and meatiness.
MacGregor also highlights the diversity of the Southern Rhône, noting that while many associate the region solely with Châteauneuf-du-Pape, it is actually a “plunderer’s paradise” of varied soil types. He points specifically to Côtes du Rhône-Villages like Saint-Maurice and Visan, where microclimates shift the balance between Syrah and Grenache. Even when stepping outside the French identity to offer Austrian Grüner Veltliner for its pairing versatility, the wine program remains deeply rooted in technical expertise.
Bourgeois cuisine at scale
The menu, overseen by executive chef Christina d’Angelo, leans into brasserie staples designed for large groups and neighborhood regulars alike. Expect house-made charcuteries, sausages, pâté en croûte, and steak frites, alongside more adventurous plates like pied de cochon. Boulud envisions the space as part bourgeois and part regional, providing enough variety to satisfy everyone from tourists to Martini-sippers at the central bar. By merging three distinct spaces, the restaurant achieves a grandeur that reflects the bustling energy of Lincoln Center while maintaining the approachable spirit of a classic French brasserie.
Do you think the traditional French brasserie model can still thrive in New York’s rapidly evolving dining scene?
Questions & Answers
What is the concept behind the new Brasserie Boulud?
Brasserie Boulud is designed to capture the scale and affordability of authentic Lyonnaise hospitality. The restaurant draws direct inspiration from Brasserie Georges in Lyon to create a massive destination on the Upper West Side. Occupying a 7,500-square-foot space designed by the Rockwell Group, the venue features classic design elements like red leather banquettes and checkered floors. This concept aims to merge bourgeois elegance with regional charm to serve everyone from local regulars to tourists.
What kind of wine selection can diners expect at Brasserie Boulud?
Diners can expect a vast wine list exceeding 850 selections with a heavy emphasis on the regions surrounding Lyon. Head sommelier Josh MacGregor focuses the program on Burgundy, the Rhône, and Southern France, offering significant depth in vintage Beaujolais. The cellar includes library selections from renowned producers like Jean Foillard and M. Lapierre dating back to 2009. These wines provide complex profiles characterized by strawberry fruit layered with savory spice and meatiness for discerning drinkers.
What types of food are served on the Brasserie Boulud menu?
The menu features classic French brasserie staples that are designed to accommodate large groups and neighborhood regulars. Executive chef Christina d’Angelo oversees a selection that includes house-made charcuteries, sausages, pâté en croûte, and steak frites. For those seeking more adventurous dining options, the kitchen also prepares specialty plates such as pied de cochon. The culinary approach balances traditional bourgeois cuisine with regional influences to ensure a variety of flavors for all guests.
How did Daniel Boulud consolidate his Upper West Side restaurant presence?
Daniel Boulud consolidated his footprint by merging three previously separate locations into one massive destination. This new venture follows the abrupt summer closure of Bar Boulud, Boulud Sud, and Épicerie Boulud. By bringing these distinct spaces together into the new Brasserie Boulud, the chef has created a singular, grand location near Lincoln Center. This consolidation allows the brand to achieve a sense of scale and energy while maintaining an approachable spirit.
Originally reported by Wine Spectator.
