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4.5
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GURU
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spectacular food on this sunny day
By walton
who lives in Gramercy
I went at lunch today and enjoyed the delicious and well-seasoned potato-and-onion in puff pastry as well as a new dessert called Envie, which is a delightful Bavaroise with fresh berry compote atop a thin layer of pastry. The latest desserts are quite creative and I highly recommend them. The customers were asking some fascinating questions at the various counters, and it seemed like this is what great cuisine in the city is all about.
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2
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From Bad to Worse
By jruthg
Regrettably, I must concur—utterly—with the observations noted in other NYC.com reviews concerning "Upstairs at Bouley Bakery": Excellent food—abysmal service, AND an unpleasant, defensive attitude on the part of some (not all) waitstaff, to boot. One of a party of seven business colleagues, I was dumbfounded by the inability of the waitstaff to recognize that we were not served our entrees in a timely manner. When we finally queried the (presumed) manager, she, rather arrogantly, offered every possible "it's not our fault" excuse. Then, instead of swiftly—and professio...
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3.5
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excellent food, slipshod service
By fresh
who lives in Cobble Hill
Why would famous chef David Bouley allow his staff to be so casual about the timing of service? I ate here last Saturday night, and other tables suffered the same as us: it took between 45 and 60 minutes for main courses to be served. It then took an additional 20 minutes after we asked for the check to get it...and there were only SIX tables of diners in this small dining space. This makes no sense at all; the staff is totally oblivious to how long they keep diners waiting. Hello, you want a tip? Although we loved the DB signature burger as well as the lamb chops, but service like this drives...
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4.8
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GURU
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superior in all respects
By walton
who lives in Gramercy
At first I was skeptical that such a casual atmosphere could allow for top-notch service, but I was thunderstruck by the extraordinary quality of both the food and service. I sat mere feet away from David Bouley as he cooked several courses for us, starting with a few Japanese specialties from the sushi chef, then working our way towards filet mignon and Bouley's signature lobster. I watched with glee as he prepared everything with grace and precision, at times thinking I was watching a cooking show! No detail was overlooked, from the constant changes of silverware with every course to the att...
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Read 1427 Times and 1 of 2
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