Feature on Daniel Boulud's next venture (NYT)
http://www.nytimes.com/2009/05/17/bus...
My favorite quote from the article--
“A few years ago, at Cafe Boulud, we couldn’t figure out why margins were so bad month after month,” says Lili Lynton, one of Mr. Boulud’s two partners. “Even the chef was baffled. We looked at everything and we finally realized — it was this reduction sauce, a really expensive reduction sauce, with truffles and mushrooms, which was in a bunch of dishes. Who would have thought? We figured it was the fish or the chicken or the meat. It was like a game of Clue, and the culprit was the gravy.”
By David A. Goldfarb
on May 17, 2009 05:34 AM
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i loved that revelation :)
here's hoping DBGB turns out to be yet another success for him - the guy's amazing.
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FYI, blurb in today's Dining section mentioned an early June opening. they're also having a preview party on May 26th to benefit Citymeals-on-Wheels.
and Eater posted a sneak peek at the preliminary menu:
http://eater.com/archives/2009/05/sne...
it's a very extensive, ambitious menu, but DB would definitely be the guy to pull it off!
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