French: For over a decade, the boisterous David Bouley has been turning heads (and emptying wallets) at this expense account-worthy, New French treasure in TriBeCa. The Connecticut native trained at some of the world's best kitchens in both New York and Paris, and that top-tier training shows. The red, barrel-vaulted ceilings provide a vaguely kingly atmosphere for Bouley's award-winning service and elevated cuisine, with standout dishes focused on impeccably sourced seasonal ingredients. Keep your elbows off the table while tucking into organic baby lamb with eggplant moussaka, roasted Atlantic halibut with baked organic beets, black sea bass in sea scallop crust, and organic Long Island duckling with lavender-honey glaze.
Business Dinner, Asian, TriBeCa's Best Restaurants: Talented, creative chef David Bouley truly turns heads and stuns palates with this New French dining treasure. Like his other ventures (the original Bouley, Danube), this gem of a restaurant features a stunning interior, with red, barrel-vaulted ceilings and radiant orange accents. Standout à la carte mains include roasted Atlantic halibut with baked organic beets, black sea bass in sea scallop crust, and organic Long Island duckling with lavender-honey glaze. For truly memorable experience, tasting menus are available at lunch and dinner. Reservations a must on Friday and Saturday evenings. TRAIN: A, C, 1, 2, 3, 9 to Chambers St