BAR BOULUD Opens In BOSTON!!!
The award-winning Mandarin Oriental, Bostonand Chef Daniel Boulud have partnered to open 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, both of which have achieved significant acclaim.
The approachable restaurant concept is known for its 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, well-suited for leisurely dining, business meetings or special occasions.
Chef Aaron Chambers, most recently Executive Chef at Boulud Sud in New York City, 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 slaw. 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.
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.
From September 16, Bar Boulud, Boston will be open 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 here 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.