RESTAURANT ADDRESS

163 Duane St.

New York, NY

212-964-2525

RESTAURANT STAFF

Chef/Owner: David Bouley

Chef de Cuisine:

Pastry Chef:

Sommelier: Adrien Falcon

GM: Jacques Le Magueresse

OAD HISTORY

Ranked 27 in 2013; Ranked 30 in 2012.

RESTAURANT REVIEW

David Bouley is responsible for a number of firsts. He was the first American chef to utilize natural sauces made from fresh fruits and vegetables in his cuisine, the first to cook fish with the proficiency of the chefs from the Basque region of Spain, and the first to incorporate Japanese and American cuisine in a way that wasn’t fusion. And if that isn’t enough for you, the number of great young chefs who have come out of his kitchen are almost too numerous to count, and include the likes of Blue Hill’s Dan Barber and Brooklyn Fare’s César Ramirez's. But maybe the most impressive thing about David is that after 25 years, his cooking isn’t dated and he remains one of the country’s greatest chefs.

Long Island duck roasted with French Réglisse, stone crushed polenta, organic cherries, kumquat & celery puree
Photo Courtesy of: Unbuttoning Pants