Last year durring restaurant week I ate a prix fix lunch at Jean-Georges so good i could have been hit by a car afterwards on Columbus Circle and been content with my life. I had divine crab brioche soaked in gin, and a halibut in a basil foam unlike anything ive tasted. His best dishes transcended the known limits of taste.
Im looking for a similar experiance this year, and was hoping someone with experiance with Bouley and Boulud could help.
Since JG seems to be off the list of restaurant week this year, I thought Id fan out. What is the difference in Boulud and Bouley's cooking?