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Boulud @ Four Seasons Yorkville Rumor

table4onthefly Mar 23, 2011 02:27 PM

Had a guy come into my place of work a week ago and we got to talking about David Chang's arrival in TO. He tells me that Daniel Boulud is bringing a restaurant to the Four Seasons that is under construction in Yorkville. He told me he was present at the time Boulud signed on. Of course, I can't guarantee credibility or anything, but I thought it would be cool to discuss the possibility of another big NY chef opening up in a hotel in TO.

I hope it's a Cafe/Bar/DBGB; I don't think a Daniel would do well in our food scene...


  1. pinstripeprincess Mar 23, 2011 02:32 PM

    after the dB bistro closed in vancouver? interesting move...

    2 Replies
    1. re: pinstripeprincess
      table4onthefly Mar 23, 2011 02:36 PM

      Yeah, that's why I'm still kinda skeptical...

      1. re: table4onthefly
        hal2010 Mar 23, 2011 06:47 PM

        I think Toronto may be more conducive to the 15 course tasting menu, "flown-in" style of restaurant than Vancouver.

    2. miketoronto Mar 24, 2011 10:49 AM

      Looks like PostCity followed up, DB's people said he's looking for a project in Toronto but nothing is signed or confirmed:



      1. miketoronto Mar 24, 2011 11:17 AM

        Haha that was fast, now Eater has picked it up too:


        According to Eater, Toronto is officially a trend. :)

        1. p
          peppermint pate Mar 24, 2011 11:52 AM

          Interesting. I could definitely see Boulud having success here. Oh, but my kingdom for Jean-Georges to follow this new Toronto trend...

          7 Replies
          1. re: peppermint pate
            Charles Yu Mar 24, 2011 07:34 PM

            On that note, I would love to see Robuchon ( L'Atelier...etc ), Ducasse ( Spoon...etc ) and Keller ( Bouchon...etc ) joining in!! Wishful thinking??!!

            1. re: Charles Yu
              table4onthefly Mar 24, 2011 08:51 PM

              I'm kinda torn on the sudden movement of outside chefs into Toronto. Yes, it's great that such big name, big talent chefs are moving in, but at the same time, I can't help but feel sorry for the terrific homegrown talent we have already. If we keep growing and get the Kellers, the Vongerichtens and the Riperts into the city, what does that bode for the Walsh's, Van Gameren's and Lee's that we already have?

              Don't get me wrong, I spent time in NY kitchens under some great chefs, and I valued and cherished my time with each one, but I feel like with the Toronto food scene growing so quickly, don't you guys want to see how far we can take this on homegrown talent? Sure, I'm excited as the next guy about David Chang coming to town, and I think he'll elevate the food scene a ton, but I just don't want to see the great chefs we have in this city flushed out of town by the big name guys...

              God forbid we turn into the Las Vegas of Canada :P

              1. re: table4onthefly
                peppermint pate Mar 25, 2011 02:27 PM

                That's a fair observation, though I can't imagine all those top chefs making pilgrimage here (nor us ever becoming Vegas of the north). There just isn't the population here, nor the lifestyle (I think the average New Yorker eats 4 dinners out a week) to sustain all those spots. I just think it would be fun to have some of those star chefs set up outposts here, particularly if they can riff on one of their models to come up with something that suits the local market nicely. As for the homegrown Toronto restaurant scene, I'm with you - can't think of a time when we've had more interesting restaurants. In the last 6 weeks alone, I've had stellar meals at Beast, Woodlot, Campagnolo, Guu and Hoof Cafe (RIP) - I could stay in a continuous loop with just those for the forseeable future and be a happy, well-fed camper. But Jean-Georges, if you're listening, please, pretty please...

                1. re: peppermint pate
                  table4onthefly Mar 29, 2011 12:59 PM

                  Boulud looks to confirm his deal in Toronto soon. Looks like he's crossing the border...


                  1. re: table4onthefly
                    peppermint pate Mar 29, 2011 01:41 PM

                    Interesting. That hen recipe looks like a lovely spring dish - I'm going to make that.

                    1. re: table4onthefly
                      Charles Yu Apr 24, 2011 05:50 PM

                      Great news!! The Sauteed diver scallop dish I had at NYC Cafe Boulud a while back was the best tasting scallop dish I had for years!!! Hope the dish appears in his new menu?! And then there's his potato wrapped sea bass with Barolo reduction!! Out of this world yummy!!!

                2. re: Charles Yu
                  shekamoo Mar 29, 2011 01:07 PM

                  If it was my kingdom I would keep the horse and not let Ducasse in

              2. t
                table4onthefly Apr 14, 2011 02:28 PM

                Looks like we're missing out on DB's stuff for the time being... *tears*


                1 Reply
                1. re: table4onthefly
                  frito Apr 24, 2011 04:21 PM

                  I have heard that the Montreal location will not affect Toronto at all. Still in the works, official word maybe a month away.

                2. c
                  caviartothegeneral Oct 27, 2011 07:48 AM

                  Confirmation in the Globe and Mail that it will be a Café -- and a Bar:

                  3 Replies
                  1. re: caviartothegeneral
                    Charles Yu Oct 27, 2011 03:20 PM

                    Don't be fooled by the 'Cafe' title!! 'Cafe' Boulud in NYC is a Michelin 1* and the food was great!! I had one of the best tasting scallop dish there! Very similar in style to the Parisian Michelin 2* Carre de Feuillant, but tasted even better ( and cheaper!! )!!

                    1. re: caviartothegeneral
                      justxpete Sep 26, 2012 08:11 AM

                      This article from the G&M says Boulud is slated to open next week.


                      1. re: justxpete
                        damonster Sep 26, 2012 08:47 AM

                        The twitter feed stated it would open on Oct. 5 and Open Table would begin taking reservations on the 2nd. (https://twitter.com/cafebouludto
                        )Looking forward to a meal there.

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