Café Boulud offers the finesse of traditional French cuisine with the warm hospitality of a neighborhood café. The Michelin-starred, Upper East Side institution by Chef Daniel Boulud is located within the casually handsome Surrey Hotel, just steps away from Central Park, and caters to a cast of both New York City regulars and travelers seeking a taste of local flavor.
Named for the café Daniel Boulud’s family operated outside Lyon at the turn of the century, the modern-day Café Boulud opened in the original Upper East Side location of his eponymous restaurant DANIEL in 1998, when the flagship relocated to the historic Mayfair Hotel space on 65th street.
In 2009, Daniel Boulud appointed a Parisian artist and New York based architect to transform the space so the décor could better reflect this European-American aesthetic. Combined with the bright wood paneling and coral leather chairs, the plush upholstery and soft, neutral tones create a warm and inviting atmosphere for breakfast, lunch or dinner, with the terrace providing a prime setting for seasonal outdoor dining.
At Café Boulud, Executive Chef Jerrod Zifchak strives to bring together the best of French tradition and American
sensibility through fine cuisine and hospitality. Daniel Boulud’s four culinary muses drive Zifchak’s vibrant approach to cooking.
La Tradition highlights elevated French classics. La Saison emphasizes seasonal and local produce. Le Potager offers vegetable-forward specialties. Le Voyage explores various world cuisines through French interpretations; from Senegal to Japan, we travel to all parts of the globe to draw from different cultures and showcase unique ingredients and flavor combinations.
The wine program at Café Boulud offers enthusiasts and connoisseurs alike a broad selection of styles, regions and price ranges, while continuously focusing on versatile wines. The dynamic list features both old and new world vintages, with up to 800 selections arranged by grape variety, along with an extensive, rotating by-the-glass list curated by Head Sommelier Kimberly Proskoshyn to match the classic yet inventive menu. High-end wines are well preserved using the Coravin system and while the focus is on French and American varietals, the options span the globe, with diverse representation from all major wine growing regions.