In 1990, influential New York Times restaurant critic Bryan Miller gave the restaurant four stars and stated: “Its dedication to using regional products, intellectual approach to flavors and textures and obvious pleasure in stunning and surprising its clients are what make Bouley the most exciting restaurant in New York!” Twenty-five years after, the pleasurable experience is intact.
Born in Connecticut, David Bouley was influenced by his grandparent's French heritage: love for their land, fresh products and clean cooking. At nineteen, David met in Santa Fe well known Chef Michel Ricard and followed him to Los Angeles. He then flew to France and studied before working with Gaston Lenôtre, Roger Vergé, Paul Bocuse, Joël Robuchon and Frédy Girardet: the icing on the best cake in French gastronomy! Back in New York, David worked successively for the best restaurants of the time and became in 1985 the Chef of one of New York's top of them: Le Montrachet. Finally, in 1987, he opened his own restaurant, Bouley, in TriBeCa. Bouley rapidly became a do-not-miss hotspot serving “new haute American cuisine”. Not long after, he opened a bakery which became immensely popular and was equally rewarded with four stars from The New York Times. After September 11th, Bouley Bakery served as a base site for the preparation of over one million meals for firefighters and rescue workers in partnership with the Red Cross.
Truffles, Japan and new creations
Bouley reopened in 2002 on the corner of Duane and Hudson Street in TriBeCa. A French cuisine with a strong hint of truffles: corn flan with Dungeness crab and black truffle broth or organic roast duckling with Balinese pepper and white truffle honey… In April of 2011 he started Brustroke, a Japanese restaurant he runs in collaboration with the Tsuji Culinary Institute of Osaka. Brustroke obeys the “Kaiseki” traditions, a Japanese meal ritual which requires seasonal products and highlights the “well being” aspect of cooking. At the same time, David opened Bouley Test Kitchen, a space created for private events as well as a place to test and taste new ideas with visiting chefs. David Bouley is one of the world's only chefs to personalize his dishes according to his clients' tastes and desires. Kings and queens, stars and artists as well as his loyal anonymous customers never forget lunch or diner at Bouley!