163 Duane St
New York, NY 10013

March 15, 2014


For me, even some three starred michelin restaurants were extinguished by Bouley. Its graceful hospitality, immaculate cuisine,  and the $55 lunch prix fixe made it Bouley a true elite in my heart.

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Amuse bouche of Tomato coulis with cream and lobster

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This was a morsel of ridiculous tastiness with a very strong note of truffle.


Big Eye Tuna (Green Apple, Bergamot, Osetra Caviar)

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Chilled Cape Cod Wellfleet Oysters (Organic Kiwi, Fresh Sansho Pepper)

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You’d be remiss to pass on the well-stocked bread cart.

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Forager’s Treasure of Wild Mushrooms (Sweet Garlic, Special Spices, Grilled Toro and a Black Truffle Dressing)

This was another rock-solid appetizer at Bouley. The arrangement of different kinds of mushroom along with pieces of charred-to-perfect toro was impeccably built. It has successfully made me to savor the peak flavor of all the ingredients.

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Porcini Flan (Alaska Live Dungeness Crab, Black Truffle Dashi)

Another must get. Ambrosia of the god’s…..


Organic Long Island Duck (Organic Golden Nevada Dates Hudson Valley Hand Milled Polenta, Confit of Young Organic Clementines)


Indian Reservation Sourced Copper River Salmon (Mint Pesto Crust, Organic Fresh Peach Roasted with Cuban Sage, Parsley Root, Tasmanian Mustard Seeds)


Whipped potato side


Chilled Rhubarb Soup (Santa Barbara Organic Strawberries, Buckwheat Gelato)


Chilled Coconut Soup, Pineapple Granite, Organic Yogurt Sorbet


Hot Valrhona Chocolate Soufflé (White Coffee Cloud, White Chocolate Ice Cream, Chocolate Mousse)


Bouley has made the first impression last. If there’s a last meal on earth to choose, it maybe this.