What started as a cute outpost of David Bouley's awesome talent has grown from the confines of its upstairs moniker. When I first went to Bouley Upstairs, its was literally upstairs of Bouley's Bakery. Ascend a flight of stairs and enter the most jam packed resturant you've ever seen. Tables so close together you could easily participate in your neighbor's conversation or mistake their delicious looking plate for your own. As small as the main dining room is, they manage to squeeze not only the kitchen and a bar, but also an expert sushi chef with his own island.
***Warning: the Sushi chef is amazing, do not go to this restaurant without trying one of the Japanese offerings***
I've been to Bouley upstairs several times and at my last visit I was a little disappointed. Used to sitting in the upstairs aromatic paradise, I was surpised to find that they had converted the bakery into additional seating area; and when I went downstairs to use the bathroom, the tiny pescaria was converted into the manager's office. (Ok I wasn't that suprised, I am pretty sure I read about this transition somewhere). The food was good as ever, but somehow not eating in the cramped upstairs dining room really took a lot out of the experience.
Don't let my bashing of the modified interior keep you away from upstairs, downstairs, or any other part of this foodographic enclave. When I come here I love to do my meal half and half; half Japanese dishes and half American Nouveau. I have no doubt that any piece of sushi that comes out from their star sushi chef will blow your mind. I like to keep it simple with the fatty tuna roll, not fancy enough you say... just try a piece. Not a fan of sushi, ok, no big deal, then try the nanzenji - its a soup, its a pudding, its delicious 'signature home made tofu with truffle dashi'
Clear the plates, round two: American, fresh, brand new - simple and yet over the top. Line caught Halibut as good as it could be and yes even better. Silky and stunningly overpowering. For freshnesses a warm goat cheese salad. Its so good you may want to hold on to someone of their delicious bread to sop up every last bit of balsamic reduction and goat cheese.
When I take the time (and a cab) to make it all the way down to tribeca for a meal, I make sure to always to leave room for desert. Now you can take the bakery out of the building but you can't take the bakery out of Bouley Upstairs. Their dessert platters are everything you hoped for and more, at least everything I hoped for. Make sure you ask to see the selection of daily pastry offerings, as they are not brought out with the rest of the desserts. A wonderful meal topped off by a rose macaroon with rasberries and one thing I couldn't quite place, but I did: lychee. Damn if they didn't slip me that last bit of Japanese flare.
Bouley Upstairs
130 West Broadway
(212) 608 5829
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