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Grub Street - New York Magazine's Food and Restaurant... (Free subscription) | 12/04/2009
Earlier this week we reported that Bouley Market was docked a sizable 80 points during a recent Health Department inspection ( Bouley , meanwhile, received 50 points). Diner’s Journal now reports that Bouley Market was reinspected on Monday and again docked 80 points, meaning both venues will have to be inspected yet again. At Bouley Market, inspectors found “approximately...
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Docsconz- The Blog (Free subscription) | 11/12/2009
Following the panel on American Cuisine, David Bouley came to the main stage to present his approach to cooking French style food with Japanese technique. Bouley who has had an illustrious career cooking as one of NYC's top chefs for...
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Grub Street - New York Magazine's Food and Restaurant... (Free subscription) | 11/10/2009
According to Diner's Journal, David Bouley will be turning a corner of Bouley Bakery into a wine bar called By the Ounce, where everything from caviar to wine will be priced at $5 per ounce. While that might be a steal for caviar (assuming they aren’t using whitefish or salmon roe or somesuch), if we're understanding this correctly, it also means that a glass of wine is...
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Miami Herald (Free subscription) | 11/28/2009
... site. Hosted by Lucy Liu, Monday's private event culminates with a six-course dinner by star chef David Bouley. Also on the guest list: Ben McKenzie (Southland, The O.C.), Chris Noth (Sex and the City), and Christina Ricci. As for Lutz, he's a huge Audi fan, which means that zillions of screaming, hormonally challenged teens will also now be huge Audi fans. Genius.
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Eater (Free subscription) | 11/19/2009
... A, 212-260-0235 . 2) Tribeca: In her Off The Menu column, Flo Fab discusses the recently opened David Bouley project By The Ounce : "The elegant corner room at Bouley Bakery where people snack during the day becomes this wine bar from 6 p.m. to midnight. Wines are sold by the ounce, the half-glass and glass. Food by Shea Gallante, like charcuterie, cheeses and caviar, is also...
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Diner's journal by Frank Bruni (Free subscription) | 11/04/2009
The restaurant, on Fifth Avenue and Ninth Street, , to David Bouley’s restaurants in June. Since then, Scott Riesenberger, who had been Mr. Gallante’s sous chef, has been in charge. Mr. Macdonald, who has been made a partner, had been in the kitchen of the restaurant from its opening until about two years ago, when he went to work for Olivier Chang, a caterer in TriBeCa.
