Chef David Bouley – The Early Years: David Bouley was born and raised in Storrs, Connecticut.
From early on, he was strongly influenced by his French heritage and in particular, his grandmother’s love of cooking.
David worked in restaurants from an early age, spending time in New Mexico, Cape Cod and eventually France.
After studying at the Sorbonne, he eventually worked from some of Europe’s most acclaimed chefs, including Roger Verge, Paul Bocuse, Joel Robuchon, Gaston Lenotre and Fredy Girardet.
Upon his return to the United States, David worked for New York’s then leading restaurants such as Le Cirque, Le Perigord and La Cote Basque.
In 1985, David became the first executive chef of Montrachet in Tribeca.
This restaurant earned three stars in the The New York Times.
The Original Bouley: In 1987, David opened his own restaurant, Bouley, also in Tribeca.
Bouley quickly became the most notable dining experience in New York and set a new standard for fine dining in America.
Among the many accolades awarded to Bouley, Bouley earned four stars in The New York Times review and received James Beard Foundation awards for best restaurant and best chef.
From 1991 through its close in 1996, Bouley was rated the number one restaurant in food and popularity in the Zagat Survey.
To this day, no restaurant has been able to achieve a 29 food rating in Zagat as Bouley did during its last three years.
When the original Bouley closed in 1996, it was a monumental event, marking the end of a special era in New York dining.
David decided to close his restaurant in June 1996 to focus on a greater culinary vision.
Bouley Bakery and Danube: In 1997, Bouley Bakery, a wholesale and retail bakery, as well as restaurant was born.
Bouley Bakery immediately became enormously popular, prompting an expansion in 1999.
Shortly thereafter, David had the honor of earning four stars for a second time by The New York Times, this time for Bouley Bakery.
In September 1999, David opened the Danube, a lovely Viennese-inspired restaurant just around the corner from Bouley Bakery.
The cooking features David Bouley’s interpretation of Eastern European cuisines.
Since its inception, the Danube has earned three stars in The New York Times review and was named newcomer of the year by the Zagat Survey.
The Danube’s beautiful and romantic décor has also earned particular praise and was rated number one for décor by the Zagat Survey.
Recent Events and the Rebirth of Bouley: Following the tragic events of September 11, David had to close Bouley Bakery and the Danube because of damage resulting from their proximity to Ground Zero.
During this time, David established the Green Tarp restaurant at Ground Zero which fed relief workers 24 hours a day for almost four weeks.
While the Danube eventually reopened, Bouley Bakery remained closed in order to prepare over 1 million meals for Ground Zero relief workers in conjunction with the Red Cross.
David was a pioneer in developing Tribeca and he remains firmly committed to the redevelopment of lower Manhattan.
In February 2002, following repairs and renovations, to the excitement of diners around the world, Bouley Bakery was relaunched as “Bouley”.
Bouley is reminiscent of David’s first restaurant but reflects David’s world travels, growth and experiences since the original restaurant closed in 1996.
The new Bouley picks up where the other left off and promises to continue taking diners to new and exciting culinary heights.
Private Dining at Bouley and Danube
Inspired food, carefully selected wines, attentive service and beautiful rooms combine to create a memorable private dining event at Bouley or Danube.
Whether it is a business function, a wedding, or a family event, the lovely rooms provide an elegant and comfortable setting perfect for any type of event.
The dramatic Red Room features warm Venetian stucco walls, rich textures and vaulted ceilings.
It can host a seated event of 80 or a reception of 125.
The elegant White Room features an antique French fireplace, and a gold and ivory ceiling.
It is ideal for a seated event of 40 or a reception of 75.
The entire restaurant can host seated events for 120 guests and receptions for 175.
Main Dining Room
Rated Number 1 in the Zagat Survey for décor, the Danube features soaring, arched windows and Klimt inspired paintings.
The unique room provides a dramatic backdrop for a seated event of 70 guests or a reception of 125.
This jewel box is elegant and intimate and can host a seated event of 28 guests or a reception of 30.
Chef’s Selection of Fine Imported and Domestic Cheeses
Strawberry Cloud with Yogurt Caramel Crisp, Rose Petal Ice Cream
Amaretto Toffee Sauce and Apricot Anglaise
Granny Smith Apple Mille-Feuille with Calvados Toffee, Meyer Lemon
Apple Cider Chantilly and Saffron Ice Cream
Crème Brûlée Infused with Tahitian Vanilla
Tahitian Vanilla-Nishiki Rice Pudding with Fresh Mango, Papaya
and Passion Fruit
Sorbet of Sweet Clementines
Toasted Hazelnut Dacquoise
Chocolate Brûlée and Chocolate Soufflé, Chocolate Cointreau Cake
Chocolate Chip Ice Cream
Warm Pineapple Meringue with Pistachio Cake
Ten Exotic Fruit Sorbet and Star Anise Ice Cream
Hot Valrhona Chocolate Soufflé
Vermont Maple and Vanilla Ice Creams, and Chocolate Sorbet
Callebaut Chocolate Brioche Pudding with Prune-Armagnac Ice Cream
Espresso Sauce and a Saffron Tuile
Pear Rosemary “ Timbale” with Lime and Greek Yogurt
Huckleberry-Sour Cream Sorbet and
Pomegranate Seeds Marinated in Elderflower
Pine Nut Chocolate Tart with Flower Honey Ice Cream
Pine Nut Praline and Hot Chocolate Foam
LUNCH TASTING MENU
SASHIMI OF TUNA WITH SHAVED FENNEL
DRESSED IN HERB OILS AND A SPICY MARINADE
PHYLLO CRUSTED FLORIDA SHRIMP, BABY CAPE COD SQUID,
SCUBA DIVED SEA SCALLOP AND SWEET MARYLAND CRABMEAT
IN AN OCEAN HERBAL BROTH
TENDER MAINE SKATE WITH A TOASTED PINE NUT DRESSING
AND SALAD OF ORGANIC MIXED GREENS
ALASKAN HALIBUT MARINATED SWEET BELL PEPPERS AND EGGPLANT
WITH A ROSE OLIVE SAUCE
ROASTED MONKFISH WITH A STEW OF YOUNG CARROTS AND PARSNIPS
PENNSYLVANIA ALL NATURAL CHICKEN
WITH WINTER VEGETABLES AND BRUSSELS SPROUTS
ORGANIC LOIN OF VEAL ROASTED IN PINOT WINE SAUCE,
CONFITURE OF SCALLIONS AND HON-SHIMEJI MUSHROOMS
FRESH ORANGE MELON SOUP
WITH APRICOT, YOGURT AND RASPBERRY SORBETS
RESH RHUBARB PARFAIT WITH STRAWBERRIES,
COCONUT CRISP AND RHUBARB-CASSIS SORBET
HOT VALRHONA CHOCOLATE SOUFFLE
PRUNE ARMAGNAC, MAPLE AND VANILLA ICE CREAMS,
DINNER TASTING MENU
Sashimi of Tuna with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade
Tender Maine Skate with a Pine Nut Dressing and Salad of Organic Mixed Greens
Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallop
and Sweet Maryland Crabmeat in an Ocean-Herbal Broth
Cape Cod Lobster Prepared in an Exotic Manner, Sautéed Baby Bok Choy,
Mango and Papaya Cooked with Tahitian Vanilla
Wild Striped Bass with Fresh Herbs, 24-Hour Cooked Tomatoes,
Salsify and Watercress-Coconut Puree
Pennsylvania All Natural Chicken Steamed in Buttermilk and Black Truffle,
Green and White Asparagus and Potato Puree
Rack and Loin of Colorado Lamb Roasted with Sweet Peas,
Fava Beans and Baby Romaine Lettuce
Fresh Orange Melon Soup with Apricot, Yogurt and Raspberry Sorbets
Fresh Rhubarb Parfait with Strawberries, Coconut Crisp and Rhubarb-Cassis Sorbet
Hot Valrhona Chocolate Soufflé with Prune-Armagnac,
Maple and Vanilla Ice Creams, Chocolate Sorbet