DB Bistro Moderne, New York City
DB Bistro Moderne is a modern French-American restaurant where traditional French cuisine meets the flavors of the American market.
Chef Olivier Muller highlights the quality of fine ingredients served in a casual setting.
Daniel Boulud was raised on his family’s farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother’s inspiring home cooking.
After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under renowned chefs including Roger Vergé, Georges Blanc and Michel Guérard. Following two years in Copenhagen where Daniel worked as a chef in some of the city’s finest kitchens, he made his way to the United States. His first position here was as chef to The European Commission in Washington, DC. Next, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York’s Le Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.
In 1993, Daniel Boulud opened his own much-heralded restaurant DANIEL on Manhattan’s Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated “one of the ten best restaurants in the world” by the International Herald Tribune.
In September 1998 Daniel Boulud opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent welcoming Manhattan’s café society to a spot with the cosmopolitan chic of a Parisian rendez-vous. In December of the same year the chef-restaurateur relocated DANIEL to its new Venetian renaissance inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since the restaurant’s re-opening, Daniel Boulud has been named “Chef of the Year” by Bon Appétit Magazine and the restaurant has received Gourmet Magazine’s coveted “Top Table” award. On March 14, 2001 the New York Times awarded DANIEL a coveted four-stars, while in the fall of 2003, DANIEL received both Wine Spectator’s “Grand Award” and New York City’s top ratings for cuisine, service and decor in the Zagat Survey.
In June 2001 the Chef opened DB Bistro Moderne in the City Club Hotel on West 44th Street. "DB" is a casual and contemporary restaurant in the heart of midtown, just steps from the theater district. Here, Daniel Bouluds latest menu offers updated bistro cooking rooted in French tradition.
The chef opened a second Café Boulud in July 2003 at Palm Beach’s legendary Brazilian Court hotel. The menu parallels that of its sister restaurant in Manhattan. The new restaurant accommodates 130 guests, offers a lounge and bar as well as two elegant private dining rooms.
Daniel’s other endeavors include Feast & Fêtes, the exclusive catering department of DANIEL and his “Daniel Boulud CONNOISSEUR” line of Caspian caviar and smoked Scottish salmon offered via direct mail. Daniel was one of the founding partners of Payard Patisserie & Bistro and sold his interest in the business to François Payard in September 2000.
In September 2003 Daniel launched his own line of professional quality kitchenware, aptly called Daniel Boulud Kitchen (DBK), including knives, enameled cast iron cookware, stainless steel cookware and tools, and kitchen textiles such as oven mitts, aprons and kitchen towels.
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