| |  | Bouley Bakery & Market | | | “Fresh breads and pastries are only the crust of the offerings at this multifaceted destination by French culinary talent David Bouley. By day, the bakery pre...” —citysearch | | Cuisine: Bakery |
| |  | | Posts (30) | |
| | | | | | Upstairs at Bouley Bakery is the casual cousin to David Bouley’s eponymous Michelin two-star restaurant. These days, it’s pretty common for high-end luxury restaurants to have an informal companion establishment serving less expensive fare. Usually, they are located in the same building. Upstairs is... Read More | | | | | | From Serious Eats: New York I was so sure that my craving for something chocolatey, fudgy, and full of walnuts would be satisfied after the cookie I had at Payard Patisserie. But unfortunately, the combination of chocolate and walnuts has this uncanny ability to make me desire the goods e... Read More | | | | | | I went to see an allergist yesterday and lucky me, it was right by Bouley Bakery Market Bouley Bakery Market. You already know that I love brunch at Bouley, so I went looking for that apple bread I had. They don't sell the little rolls that they give you at brunch but you can buy a larger one. It's... Read More | | | | | | Bouley Bakery I had Jury Duty I needed to get out of today (not that I wanted to, but I simply couldn't commit to the time needed) and found myself a half a block away from Bouley Bakery at 8:30am. Seemed like a no brainer to me. The very clean and clearly newish space was just being stocked f... Read More | | | | | | David Bouley continues to colonize Tribeca.Bouley Bakery settled into its new West Broadway home in the former space of Bouley's flagship just last week (the restaurant has already reopened at 163 Duane Street), but the transformation into a full-blown market is still under way. In addition to the ... Read More | | | | | | When we first came to New York City about 25 years ago our taste buds were opened to a new world. Certainly we always enjoyed good food and I had even cooked way back then sometimes roasting chicken in a toaster oven ( those were the college days ). But the opportunities to try and experiment with... Read More | | | | | | By Lucy Cohen Blatter lucy.blatter@am-ny.com David Bouley has heads spinning – and some neighbors fuming -- with the musical-chair moves among his TriBeCa eateries. Last month the famed chef-restaurateur opened brasserie Secession in the space that previously hosted Danube, at 30 Hudson Street. Tw... Read More | | | | | | 1. Bouley's future location; 2. Bouley's current location and future home of Bouley Market; 3. Current location of Bouley Bakery and Bouley, Upstairs; 4. future home of Secession in Danube's former space; 5. future location of Brush Stroke. If there is one chef to watch in the 200... Read More | | | | | | Let’s get the bad news out of the way at the beginning: odds are that you will wait for a table at David Bouley’s miniature bistro, Upstairs. The restaurant does not accept reservations, and its dining room only seats a few dozen diners at a time, which means that more than likely, you’ll spend time... Read More | | | | | | When I walked by Bouley Upstairs a couple of weeks ago, I saw a space transformed. The former bakery has high-tailed it across the street, and in its place are about half-a-dozen tables, generously spaced, with crisp tablecloths and wine glasses. The formerly rag-tag place has turned into a real res... Read More | | | |
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