Well, we just happened to have a reservation at Bouley
Bakery the same day the pan appeared in Steve Cuozzo's
column in the NYPost. We weren't deterred by that but
now we feel we should have been.
We ate at Bouley in his former glory days, MANY TIMES
and tasting this food now, we felt that David Bouley
was not even a wisp of a presence in the kitchen. No
revelations, flat tasting and some strong flavors in
the extremes of sweetness and acidity. No subtlety at
all( which is what we used to love about his food). If
you decide to go here and expend what will be mucho
dinero, do not let them seat you in the shop front.
Midway in your meal, you will be crowded by people
coming in for the 8:30 PM seating. People leaving and
getting their coats.Terribly uncomfortable and