Warren
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Warren's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    September 25, 2014
  • Last Review
    November 18, 2014
  • Featured Reviews
    0
  • Average Rating
    3.3
 
 
Warren's Reviews
 
Chef Daniel Boulud’s vibrant Mediterranean menu offers flavors from France, Spain, Italy, Greece, North Africa and Turkey. There is an emphasis on grilled fish and meats as well as an abundance of fresh vegetables. With an entrance on West 64th Street, Boulud Sud is just steps from Manhattan’s Lincoln Center and is adjacent to Bar Boulud and Épicerie Boulud. <br /><br />Monday through Friday Boulud Sud offers a $29.00 three-course lunch in addition to our a la carte menu. Sunday brunch is served from 11:00am-3:00pm with a $32 two-course prix-fixe supplementing the regular menu. At dinner, Boulud Sud offers our full a la carte menu as well as a $60 three course prix fixe menu featuring Boulud Sud classics and a 7 course tasting menu showcasing all of the flavors of the Mediterranean at Boulud Sud for $115. For lighter fare, join us in our bar and lounge open from noon daily.<br /><br />Three private wine themed dining rooms are available for private events. <br />
 
Overall rating 
3 / 5
(Good) 3 / 5
Boulud Sud
Customer Avatar
OpenTable Diner Since
Dined on 11/15/2014
 2011
Dined on 11/15/2014
 2011
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
4 / 3
Energetic
"Don Newman and I shared a delicious raw fluke (in a citrus marinade) with mushrooms app, octopus app, and sea urchin app. I then had the swordfish kabobs, with a Moroccan sauce, etc., which was delicious. Don had the rouget, which turned out to be overcooked, but he didn't say until after he finished it. We had sundry sweets for dessert, nothing special. We shared a bottle of fume fuss, which was fine. Not a great wine list, as I didn't recognize one bottle, and too few were reasonably priced."
Dined on 11/15/2014
 2011
Special Features: fit for foodies
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One of New York's top Italian's since 1987, class remains the hallmark of the Assante family's beloved cosmopolitan ristorante- serving up delicious classic Tuscan with contemporary twists- delivered by staffers who treat all like honored guests.
 
Overall rating 
3 / 5
(Good) 3 / 5
da Umberto
Customer Avatar
OpenTable Diner Since
Dined on 10/11/2014
 2011
Dined on 10/11/2014
 2011
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"2014 10 11: ate here with Anne and Beth, who had been here before. We shared arugula salad (fine) and veal meatballs (excellent). I then had the pasta special--black squid ink ravioli stuffed with lobster and shrimp with a cognac sauce (boring, tasteless)--Anne had the grilled orata (very good), and Beth had the grilled mixed seafood (very good). We shared a tartufo. My complaint, besides my ravioli, is that they won't do a three course--appetizer, pasta course, entree course. We had planned to order a pasta dish to share and then each an entree, but they wouldn't allow it."
Dined on 10/11/2014
 2011
0points
0of 0voted this as helpful.
 
Tom Colicchio’s Craft was awarded three stars by the New York Times and won the prestigious James Beard Award for Best New Restaurant. In 2010, Tom Colicchio won the James Beard Award for Best Chef. Craft is recognized for its commitment to the use of the finest seasonal ingredients sourced from family farms, dayboat fishermen and specialized ranchers. We prepare these pristine ingredients simply in order to showcase the essence of each ingredient. At Craft, Chef de Cuisine Ed Crochet, Pastry Chef Abby Swain and the hospitable staff ask diners to build their own a la carte menu or choose from the seasonal seven-course tasting menu.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Craft
Customer Avatar
OpenTable Diner Since
Dined on 9/23/2014
 2011
Dined on 9/23/2014
 2011
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"2014 09 23: took Rebecca here for her birthday. We shared a burrata with watermelon, which was delicious. I then had the braised breast of veal—superb but really rich. Anne and Rebecca both had the braised short rib, also delicious. We shared sauteed swiss chard and Hen of the Wood mushrooms with garlic rather than the shallots the restaurant offerred. We then had the chocolate truffle cake, delicious"
Dined on 9/23/2014
 2011
Special Features: fit for foodies
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0of 0voted this as helpful.