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| | Danube (closed) | | | “The outrageous, highly lacquered, velvet-swathed, Klimt-deckled Austrian homage is beautiful, fun, funny, and romantic.” —nymag | | Cuisine: French, German, Austrian |
| |  | | Posts (33) | |
| | | | | | There is something both attractive and repellant about the longer running fine restaurants of New York. On the one hand if they have had a run longer than five years in this fickle town they must be doing or have done something right. On the other hand things that sell well around here are often ass... Read More | | | | | | Danube is offering a Five Course Spring Tasting Menu for $60. Read More | | | | | | David Bouley owns more restaurants than you.Photo: Patrick McMullanDavid Bouley will be closing Danube by the end of the year and reincarnating the space as a French brasserie, writes Florence Fabricant in the Times today. The new restaurant, still unnamed, is just the latest in confusing Bouley mov... Read More | | | | | | It’s 4:15 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Restaurants for romance.Annisa (Me... Read More | | | | | | TRIBECA— Pete Wells reports on the Bruniblog that David Bouley, quite a busy man these days with all of his restaurant shuffling and liquor license petitioning, is killing off Danube and will replace it with another restaurant: "By the end of the year, Danube will be history. In its place, repo... Read More | | | | | | David Bouley’s initial step in rearranging his culinary empire is Secession, a new TriBeCan that offers a wide-ranging menu of simply executed French/Italian classics, running the gamut from terrines to risottos (not to mention the chef’s first attempt at the perfect French fry); the stylish room re... Read More | | | | | | Tribeca: As usual veteran critic Gael Greene visits one of the city's major fall openings on opening night and has an early report. This time the venue is David Bouley's remake of Danube, Secession, and the highlight is a group of raucous and schmancy uptown folk:"Insurrection broke out at Se... Read More | | | | | | From Serious Eats: New York David Bouley is closing Danube on Saturday. It will re-open as Secession in about six weeks. [NYT] Following in the footsteps of Del Posto and Angelica Kitchen, Gemma has stopped offering bottled water [NYDN] Busy Chef, Blue Pig Ice Cream, and Oven have all clos... Read More | | | | | | THE name of David Bouley's new "French-Italian brasserie" is Secession, not "Recession" as foodie jokes have had it. But you'd never know that from a succulent veal chop priced at $28 when the damn things run to $40 anywhere else, and luscious... Read More | | | | | | David Bouley, chef/owner of three successful TriBeCa restaurants, is throwing his whole restaurant empire into a state of turmoil.The flagship, Bouley, will be moving into new quarters in the old Mohawk building, a block away. His bakery, now located across the street, will move into the old restau... Read More | | | |
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