Bouley – New York City

Chef David Bouley’s first namesake restaurant topped nearly every New York City “Best Food” lists in the early 1990s before closing its doors in 1996. This current incarnation has opened a few blocks from the original location, and has much of the same feel (if not the critical heat) as the old place, right down to the large wooden door and the crates of apples scenting the foyer. Doorder the monkfish, if available, and the Long Island duckling is sublime. If you leave wishing you could find such fresh fish and tasty meat for your own kitchen, stop by the Bouley Market across the street, where you can purchase any overflow of his raw ingredients (the Colorado raised baby rack of lamb will knock out any of your own dinner guests). Or check out the small, very crowded cafe upstairs (no reservations) where you just might glimpse Mr. Bouley himself experimenting with a new dish.

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