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David Bouley, David Bouley, my god, David Bouley!
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I apologize for the relatively obscure musical theater reference (did anyone get it? Keep reading,,,) but only David Bouley evokes this kind of enthusiasm from me. It felt right. I went with it.
As most foodies know, David Bouley has once again relocated his namessake restaurant, to the Mohawk building around the corner from Bouley's last home on West Broadway. I was quite attached to those vaulted ceilings. I'm hoping the signature entryway lined with fresh apples will make the move. New York Magazine reports about the new flagship location, located at 161 Duane Street (at Hudson): "With its gold-leafed vaulted ceilings and stone from Versailles, the new Bouley has the feel of a French château with a few modern tweaks—like the kitchen cameras wired to Bouley’s apartment upstairs." Said apartment has been confirmed to be a mere rumor, though Bouley is considering taking up residence in the building (he currently lives on 10th and University. It's probably not great that I know that).
The 120 W. Broadway location (from which Bouley has moved) will now house a gourmet grocery, and adjacent wine and cheese bar.
Secession, across the street from the new Bouley, is Danube post-reconstructive surgery. Renamed and redesigned, the restaurant will feature a French and Italian inspired menu, and most notably, Chef Bouley's first public attempt at the perfect French fry. About Secession Bouley notes, "It's the kind of food a chef likes to eat when he's not cooking. Some Italian dishes with Cesare Casella, who's helping me with some programs. And raw shellfish, lots of things from the region. It will change very quickly as the seasons change; very, very simple execution. You have to order components — you'll order your own vegetables and things." Secession's opening is slated for the end of this week, pending the arrival of it's furniture. Bouley is expected to open around the first week of October, once Secession is comfortably up and running.
And that ain't all, folks. Bouley has got Tribeca by the balsamic reduction. (I had to). New York Mag gives us the rundown on the rest of this downtown empire:
"10 Hudson Sqaure, 160 Varick St, at Vandam: Bouley leaves his Tribeca comfort zone for this West Soho space, where he's planning a production kitchen, a retail market, and a yet-to-be-named casual restaurant akin to Upstairs. 2009
BrushStroke, 109 West Broadway (at Reade): A triplex that functions as three restaurants in one: a kushiyaki grill in the basement; a casual Japanese spot on the ground floor; and an upstairs aerie serving kaiseki menus in collaboration with Japan’s renowned Tsuji culinary school. Spring 2009.
Test Kitchen , 88 W. Broadway, nr. Warren St.: This two-year-old facility hosts cooking classes, product demos, and brainstorming sessions with visiting chefs.
Upstairs, 130 W. Broadway, at Duane St.; 212-608-5829: Bouley’s most casual spot expands downstairs, displacing the bakery, which gets subsumed by the market across the street. Look for a new bar, French doors, and expanded sidewalk seating. October."
It's A Chorus Line, by the way.
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