Daniel Boulud is Closing Three Restaurants to Establish A Brasserie

The chef is merging the areas to establish a large restaurant in the autumn.

Chef Daniel Boulud

Renowned French chef Daniel Boulud has no indications of reducing his rapid expansion of restaurant openings. Subsequent to the inauguration of his French steakhouse La Tête d’Or last November and the prior relocation of Cafe Boulud, the chef is closing his neighboring Upper West Side establishments Bar Boulud (1900 Broadway at 64th Street), Boulud Sud, and Épicerie Boulud to launch a brasserie in collaboration with the design firm Rockwell Group later this year.

The eateries will cease operations on June 23 in anticipation of the renovation. No updates have been provided regarding the new name. The Epicerie Boulud at this site will be the sole establishment to close; the remaining four establishments in Manhattan will continue operations.

Boulud announced, "We will be inaugurating a new restaurant at the intersection of 64th and Broadway this fall, directly opposite Lincoln Center!" in a statement to Eater. “Following years of vibrant pre-and post-theater dinners and festivities, it is time for a change.” He indicates that the brasserie will commence operations in time for the holidays. “Numerous individuals have been steadfast patrons of [these restaurants] for nearly two decades,” he states, emphasizing his affection for the place and highlighting several popular dishes – charcuterie boards, coq au vin, chicken tagine, grapefruit givrés. “I am profoundly appreciative of our skilled chefs, exceptional service team, and loyal patrons for establishing this as a cherished destination for the Lincoln Center community.”

Bar Boulud has been operational since 2008; Boulud Sud commenced in 2011, alongside the opening of Epicerie Boulud in the same year. In 2018, former Eater critic Ryan Sutton praised Boulud Sud as a “flavor-packed ode to Southern France and the Mediterranean,” and the restaurant received two stars from the New York Times in its inaugural year. Similarly, Bar Boulud's initial review by Frank Bruni a few years prior emphasized the shift from fine dining, characterizing the establishment as a “terrine machine, a pâté-a-palooza” with a “devotion to wine.”

Boulud has recently concentrated on international expansion alongside his Manhattan ventures, having launched Julien by Daniel Boulud in the Four Seasons Hotel Riyadh, a 10-seat French restaurant offering a 10-course menu, in May. Cafe Boulud is also located within the hotel. The chef operates 12 New York restaurant names in Manhattan and possesses two event venues. He possesses two establishments in Florida and six other sites globally.