FrontRunners: Bouley Rises Again

<< Back to Robb Report, September 2005
  • Scott Haas

When David Bouley closed his popular Manhattan bakery four years ago, he did so with the intent of reinventing the establishment as part bakery and part fine dining restaurant. Factors including the September 11 attacks delayed his project’s fruition until this past May, when the chef opened the Bouley Bakery and Market (212.608.5829) across the street from his Bouley and Danube restaurants in TriBeCa.

The bakery features a menu of simple yet delicious adaptations of Bouley’s formal French-American dishes—such as a juicy roasted chicken with a skin so crispy that it crackles with every bite—but also includes a sashimi bar, a market, and a cooking school where the chef teaches classes. “I want people to learn how to cook from me,” says Bouley, “and then shop at the market where they can buy the same ingredients used in my restaurants.”

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