'Daniel Boulud' on Serious Eats

Chefs Daniel Boulud and Jim Burke on Remaking the French Classics

Chef Daniel Boulud closed down DB Bistro Moderne for a bit to give it an interior facelift and his new executive chef—Jim Burke from Philadelphia—plenty of time to test and revamp the new menu. We talk about how you remake a French classic that's already been a hit in your bistro for over ten years, and how to work with seasonal ingredients minus the trend factor. More

We Chat with Chef Daniel Boulud on his 20th New York Anniversary

This month Chef Daniel Boulud celebrates the 20th anniversary of his first New York restaurant, Daniel. With seven restaurants covering a wide range of French cuisine in New York alone and another seven restaurants worldwide, the result of all that intensity and focus has given him much to celebrate. And while we've been given generous glimpses into the festivities, it was his reflections on the New York scene in those 20 years and his part in it that we were most curious about. Here's what we found out. More

Pastries and More at Epicerie Boulud

Boulud Sud, the newest restaurant from esteemed French chef Daniel Boulud, may be getting a great deal of critical attention these days, but I've been finding the attached cafe-boulangerie-patisserie—Epicerie Boulud—just as fascinating. Daniel and crew are doing so much and on so many fronts that I can't fit all my thoughts in one post. So stay tuned for a full review later tonight. Right now? Let's talk about their pastries. More

Hot Dog of the Week: DBGB Dog

During a recent trip to New York I found myself at DBGB, Daniel Boulud's American bistro, just a few doors down from the former location of the legendary CBGB, where 10 years before you might have found me dodging flailing boots and fists and chugging cheap beer. I couldn't leave without giving the DBGB Dog a shot.< It's one of the few high-end hot dogs out there actually made in the restaurant, as are many of their sausages—everything from Basque blood sausage to pork and duck gizzard links. More

Video: 'No Reservations' Food Porn Episode, Part 2

Did you miss last night's episode of No Reservations? It was Part 2 of Anthony Bourdain's food porn exposé, featuring chefs Daniel Boulud, Cesare Casella, and Michael White as well as former New York Times restaurant critic Frank Bruni. Oh, and actual porn star Ron Jeremy (unappetizing!) doing intros. Here you go! More

Alec Baldwin Calls Himself a Pastry Chef, Possible 'Times' Food Critic

A couple tidbits from his interview in this week's New Yorker: "On a television show, precise acting isn’t the order of the day," he said to me. "It’s a sitcom. The idea is to hit certain beats, and we do it cleverly. But, you do a television show, you become a pastry chef. I’m a pastry chef now; I’m not the big chef at the big restaurant. I’m not Daniel"—a brief pause, then he jutted out his lips in a way that was familiar from his movies, and almost shouted the next word—"Boulud. You know?""I always think, What if you just took your hand off the wheel, and slowly, over time, it all went away, and your life became about,... More

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