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Bar Boulud
  • 1900 Broadway
  • Manhattan, NY 10023
  (212) 595-0303

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  • 1900 Broadway
  • Manhattan, NY 10023
  (212) 595-0303

If you’ve ever wanted to break bread at an avant-garde cavernous wine cellar with your eccentric, well-off French friends, then Bar Boulud is what you’ve been waiting for. Long, intimate and ending a cozy tasting room, this is Daniel Boulud’s manifestation of brasserie fare done with standard and modern flourishes. The steak frites and coq au vin are popular dishes, and Boulud scores with a new preparation of one of his classics: pork belly.

  • WiFi - Free:
  • Wheelchair Accessible: Yes
  • Meals Available: Dinner
  • Week One Inclusion (July 19-25): Yes
  • Week Two Inclusion (July 26-Aug 1): Yes
  • Week Three Inclusion (Aug 2-8): Yes
  • Week Four Inclusion (Aug 9-15): Yes
  • Week Five Inclusion (Aug 15-22): Yes
  • 3rd Party Platforms:
    • Caviar
    • Grubhub
    • Tock
    • Uber Eats
  • Direct Orders:
    • Yes, our restaurant accepts orders via phone
    • Yes, our restaurant accepts walk-in pick up orders
  • All In NYC: Neighborhood Getaways: No, not interested in participating at this time
  • Offer: CHOICE OF: COQ AU VIN: red wine braised chicken leg, lardon, mushrooms, pearl onions, pomme purée (served with a side Caesar Salad) MUSHROOM LASAGNA: swiss chard, pecorino (served with a side Caesar Salad) ADD ON APPETIZERS $10 each: - MUSHROOM SOUP: black truffle crème fraîche, chives, croutons - CHICORY SALAD: castelfranco, tardivo, roasted pear, blue cheese, hazelnuts bacon vinaigrette ADD ON DESSERT $10 each: - OPERA: dark chocolate ganache - GÂTEAU BASQUE: almond custard cake, brandied cherries
  • Offer - Approved: a choice of coq au vin or mushroom lasagna. Both come with a caesar salad side. For an additional $10 each you can add a mushroom soup or chicory salad appetizer, and a dark chocolate grenache and/or gâteau basque cake.
  • Lunch Offering (Onsite): $39 Lunch
  • Dinner Offering (Onsite): Not Participating for Dinner
  • Dinner Offering (Delivery): Not Offering Delivery for RW Dinner
  • Dinner Offering (Takeout): Not Offering Takeout for RW Dinner
  • Lunch Offering (Delivery): Not Offering Delivery for RW Lunch
  • Lunch Offering (Takeout): Not Offering Takeout for RW Lunch
  • Sunday Dinner Participation (Onsite): Not Participating on Sundays
  • Sunday Brunch/Lunch Participation (Onsite): Not Participating on Sundays
  • Beverage Specials:
    • Stella Artois Available
  • Week One Inclusion (Jan 25-31): Yes
  • Week Two Inclusion (Feb 1-7): Yes
  • Signature Dining Experience: No, I am not interested in participating.
  • Menu: https://newyorkcity.simpleviewcrm.com/docs/amenities/Bar-Boulud-Restaurant-Week_20DDC500-5056-A36F-23082417B7977024.pdf
  • Menu Added In CMS: Menu - Yes
  • Caviar: https://www.trycaviar.com/store/bar-boulud-manhattan-1152363/en-US
  • Grubhub: https://www.grubhub.com/restaurant/bar-boulud-1900-broadway-new-york/2291761
  • Tock: https://www.exploretock.com/barboulud
  • Uber Eats: https://www.ubereats.com/new-york/food-delivery/bar-boulud/6t4xSke7Qge4iHgIUe7k-g
  • Mastercard Status Venue:
  • Banquet Capacity: 110
  • Cocktails Capacity: 175
  • Meals Served:
    • Lunch (Regular)
    • Dinner (Regular)
    • Brunch (Regular)
    • Pre-Theater Menu (Regular)
  • Restaurant Features:
    • Outdoor Seating
    • Reservations Suggested
  • Primary Cuisine: French
  • Reservation Platform:
    • Resy
  • Chef Info: Vincent Cortese grew up in Edison, New Jersey and began working in the restaurant industry after high school. After working as a host, server and bartender, he made his way to the back-of-house, where he "immediately fell in love with the energy of the kitchen," marking the start of Vincent's culinary journey. Vincent went on to graduate from the Art Institute of New York with a diploma in Professional Culinary Arts. Upon graduation, he worked at two restaurants in New Jersey where he was first exposed to fine-dining. In 2011, Vincent ventured to the "Big Apple" where he landed his first job as junior sous chef at New York's renowned Italian restaurant, Del Posto, learning the importance of regional Italian cooking. Vincent was eager to take fine-dining to the next level, which led him to the acclaimed kitchen of Chef Daniel Boulud in 2012. As a tournant at DANIEL, Vincent had the opportunity to work his way through the entire kitchen, learning each station, under executive chef Jean François Bruel – who remains one of his mentors to this day. After a few years, Vincent went on to help open celebrity chef Bryan Voltaggoi's restaurant, Aggio, in Baltimore, and then returned to the team at Del Posto. As executive sous chef, and then chef de cuisine under Chef Melissa Rodriguez, Vincent earned the freedom to be creative and innovative, while simultaneously managing the culinary team and creating a positive kitchen culture. In September, 2020, Vincent was reacquainted with the Boulud family at Bar Boulud, Chef Daniel's French bistro on the Upper West Side. As executive chef, he is excited to dive into the history of French cooking, while still putting his creative touch on dishes with unique, seasonal ingredients. Vincent's ultimate goal is to push Bar Boulud to be the best French bistro in New York through his approach in hospitality: "to bring the passion and love to work every day; not just in what goes into the food, but how we treat each other in the restaurant...that positive energy is contagious and the guests can feel it."
Business Continuity
  • Re-Opening Status: Open - Limited Service/Capacity
  • Gift Cards Available for Purchase:
    • Online
  • Delivery Available:
  • Takeout Available:
  • Alcohol Available To-Go:
    • Beer
    • Cocktails
    • Wine
  • Outdoor Dining:
  • Outdoor Heaters:
  • Indoor Seating:
  • Reception Capacity 60
  • Theatre Capacity 50
  • # of Private Rooms 3
  • Banquet Capacity 60
  • Number of Rooms 3
Vigneron Room
  • Total Sq. Ft.: 210
  • Banquet Capacity: 16
Sommelier Room
  • Total Sq. Ft.: 35
  • Banquet Capacity: 20
Caviste Room
  • Total Sq. Ft.: 558
  • Banquet Capacity: 54
  • Reception Capacity: 70