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Café Boulud New York Yelp Reviews
Latest Reviews On Yelp
12 Reviews
0 Replys |
We had an amazing experience at lunch.
The food was great and service flawless. The really like the sommelier selection with our dishes.
Be the first to ReplyI love Cafe Boulud for a casual "fine dinning" eating.
It's not Daniel, but it doesn't pretend to be. I'm Kosher but eat Dairy out (those who know, know) and most French restaurants make it impossible for a Kosher person to eat. If you're a regular or with a regular, they do make it easy and accommodating. I found the food to be very good, the service is 5 star as well as the ambiance. I've been many times and will keep returning.
Be the first to ReplyCafe Boulud is a cozier version of Daniel.
I love coming here for lunch with friends then go shopping in UES.
Be the first to ReplyMade a reservation back in February for my mother and
Made a reservation back in February for my mother and grandmother who were visiting from out of town. We've gone several times over the years for dinner but decided to try lunch. Once we arrived for our 1:30pm reservation we were immediately greeted with smiles and led to our seats. When we received our menus we realized that they were only serving breakfast. We asked one of the servers whether there was a lunch menu, but were informed they were only serving breakfast at 1:30pm!!!?? As we were under the impression that we would be having lunch we decided to dine somewhere else. As we approached the coat check, we were accosted by one of the staff members. She scoffed, "you people must be leaving because it's not Restaurant Week"? As a Spanish speaking family, we obviously were offended enough to write this review months after the incident. We've eaten here many of times over the last few years and it's a shame that this experience has completely changed our view of the restaurant. As a note, we ended up dining at Milos in Hudson Yards that day instead, which I would highly recommend.
Be the first to ReplyExcellent food.
I think this restaurant was ranked in the top 3 for NYC best restaurants. It is pricey but so good. Everything on this menu is delicious. It's a great location right by Central Park. Service was also great.
Be the first to ReplyGreat place with good food.
The decor an ambience a bit outdated but great service from the staff overall. My best friend and I enjoyed our lunch as the food was delicious and came in a timely manner. Definitely recommend and will return for sure.
Be the first to ReplyMy girlfriend and I were interested in an upscale dining
My girlfriend and I were interested in an upscale dining experience so chose Cafe Boulud on the UES. Service was lovely and the somm recommended some fantastic bottles of pinot. We both had their filet mignon with truffle as our main entree, and we both shared the same sentiment - underwhelmed. The filet mignon was tough, and I could not taste an ounce of truffle on the steak. I think if you're going to put truffle in the title of the dish, you should at least "fake" the truffle taste - sure, there were no truffle shavings, but the chef also didn't even use truffle salt or oil! At least trick me!! The cut of meat itself also was very tough for a filet. Quite disappointing.
Be the first to ReplyRestaurant Week Lunch.
Service was cordial, accomodating and the wait staff answered our questions about how the food was cooked. Two Courses $29, 3 Courses $39Pate de Campagne - 3 stars, Whole Grain Mustard, Pickled Vegetables, Grilled Sourdough. The Pate didnt "spread" onto the toast as well as described by the waiter. Fettuccini Carbonara - 3 stars, Cured Egg Yolk, Bacon, Garlic Bread Crumbs. Charred Scallion. Food was not very hot when it arrived. It was semi-warm. I suppose it's pre-made as a big batch and then served for the Restaurant Week Lunch Hour and not cooked to order. It's not a generous portion.Passionfruit Tart - 5 stars, Toasted Meringue Ice Cream. I can have more and more. The flavor in the meringue with the passionfruit was an excellent pairing. Loved Loved Loved.
Be the first to ReplyExcellent evening and top notch service.
Started with the Chestnut Veloute soup which the broth was thick and amazing. Next up, Red Oak Salad with shaved fennel, toasted almonds and white balsamic vinaigrette and was perfect on the palette before the main entree which was Crescent Farm Duck Breast. Duck was prepared with roasted cauliflower, creamy black barley, pistachio, kumquat and was cooked perfectly. Excellent experience overall and looking forward to being back.
Be the first to ReplyWe went there during Restaurant Week and I can say that it
We went there during Restaurant Week and I can say that it was an excellent choice! Everyone was very polite and attentive. The restaurant is elegant and they have a coat check at the entrance which is essential during winter months. All the dishes were beautifully served and were very delicious (especially the chocolate mousse cake!), the portions are not huge but the 3-course lunch was absolutely enough. Only one small thing that could be improved is the bread they served up before the appetizer--it was rather dry. Otherwise highly recommended!
Be the first to ReplySurprisingly disjointed dinner this week.
We asked if Chestnut Veloute soup had lots of cream server said none and when served base was nice but a full cup of creme fraiche added. Two bites was too much A swordfish Appetizer from Moroccan menu was nice Frisée salad with chicken livers sounded good but had creamy odd tasting mayonnaise sauce. Truly poorly executed Coq au vin was served cold but decent. Service ok at best but generally seemed cold and really didn't know menu well. This captain and back server method just doesn't work anymore. You never know who to ask for anything as well as no one on one with a server to help you through entire menu. Used to love this neighborhood place but really has lost its way and vibe.
Be the first to ReplySuch a great restaurant.
My restaurant week favorite. The beef was wonderful and the service was great. I really liked that they offer a nice bottle of wine for a great price on the restaurant week lunch menu.
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