The musky scent of apples that greets you at the entrance of the acclaimed Bouley offers an aromatic hint of what awaits inside. Two vaulted, low-lit, cozily elegant dining rooms are the perfect setting in which to enjoy David Bouley’s exquisite French-American fare. Bouley’s impeccably presented dishes reveal his classical training at the Sorbonne in Paris and in the kitchens of renowned chefs throughout Europe and the U.S. A dish of duckling with wheat berries, vanilla glazed turnip, and roasted chestnuts achieves perfection on the palate. The service, if possible, is even more attentive than at Manhattan’s other top-tier restaurants; you feel personally cared for – but not coddled – from the moment you walk in until the desserts are presented with flourish. And do indulge your sweet tooth with the memorable hot Valrhona chocolate soufflé.
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