Monday, October 29, 2007

Bar Boulud

October 29

Even at a construction site, Daniel Boulud knows how to throw a party. Or maybe it’s his publicist, Georgette Farkas (of the Alexander's Farkases) who knows. Hard to say.
At any rate, Gilles Verot, an award winning French charcutier whose honors include being declared France’s headcheese champion in 1997, has been hired as a consultant for Bar Boulud, Daniel’s latest venture which he hopes to open either in early December or early January. So for now pretty much the only distinguishing feature is an arched ceiling. The rest of it is pretty much open to the imagination (they had brought in a coat rack for party guests, though, a most welcome addition).
Monsieur Verot was in town to see how his protégé, Sylvain Casdon, who will be responsible for Bar Boulud's many pâtés and other charcuterie, was making out. Of course for him to do that, M. Casdon had to make a bunch of charcuterie, and someone had to eat it, so Georgette invited the food and wine media to check out the place.
She got a good turnout. Nilou Motamed of Travel + Leisure, who never comes to anything anymore (“I’m either editing or on TV,” she said, in a nice way), was there. So were New York magazine’s Gael Greene and GQ’s Adam Rapaport, and people from Food Arts and Wine Spectator and the Zagat Survey, and, well, me, of course, but I’ll go to anything. Good crowd. I caught up with my friend Robert Pincus and met his new daughter Lila and ate a bunch of different kinds of pâté and cheese while drinking obscure wines.
Bar Boulud is going to be a charcuterie, bistro and wine bar with a healthy cheese selection, too. The focus of the wines will be Burgundy and Rhone, since Daniel is from Lyon, plus wines using grapes from those regions (Pinot Noir, Chardonnay, Syrah, Grenache, Marsanne, Viognier etc.). Other relatively obscure wines will be available, too.
The property has a massive basement, which will have three party rooms, a wine cellar and a gigantic kitchen (mammoth by New York restaurant standards).
Upstairs will have a 30-foot long bar and charcuterie case, banquettes and, in the back, a communal-dining table at which wine tastings also will be held.

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