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From Serious Eats: New York

Bar Boulud: Charcuterie Magnifique (Are We Ready for It?)

Very exciting indeed!!!
By the way Lyon does not take an S nor does Marseille for that matter...

sebzskp at 11:04AM on 01/30/08

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From Serious Eats: New York

Bar Boulud: Charcuterie Magnifique (Are We Ready for It?)

Very exciting indeed!!!
By the way Lyon does not take an S nor does Marseille for that matter...

sebzskp at 11:04AM on 01/30/08

From Serious Eats: New York

Bar Boulud: Charcuterie Magnifique (Are We Ready for It?)

I recently dined at Bar Boulud and I have to agree that the boudin blanc is incredible: it's the ephemeral sausage, dissolving blissfully on one's tounge. I also had the tasting of charcuterie and I liked the house gran pate the best. The other stand out from the meal was the pork belly, which was just done perfectly and encompassed every bit of why-fat-means-flavor that pork belly is supposed to convey. Also had the steak frites, very good, and a tarte of some kind for dessert with cherries that was nice.

elizabethmd at 4:28PM on 02/13/08

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