October 13, 2014: Mandarin Oriental, Boston and Chef Daniel Boulud have opened the famed Bar Boulud. The French-inspired bistro and wine bar is Chef Boulud’s first restaurant in Boston, and second partnership with Mandarin Oriental Hotel Group. This approachable restaurant concept is known for its traditional French bistro fare, seasonal New England inspired dishes, signature charcuterie with recipes by renowned Parisian charcutier Gilles Verot, and an impressive wine cellar showcasing Burgundy and the Rhone Valley, well-suited for leisurely dining, business meetings or special occasions.
Chef Aaron Chambers, most recently Executive Chef at Boulud Sud in New York City, leads the daily culinary operations of Bar Boulud, Boston as Chef de Cuisine with a menu that includes an impressive selection of traditional terrines and pâtés, such as: Pâté Grand Mère, chicken liver, pork, cognac and Pâté Grand-Père, foie gras, pork and truffle, along with an assortment of signature sausages such as: Boudin Blanc, white pork sausage with truffled mashed potatoes and apple and Boudin Noir, blood sausage with mashed potatoes, apple and caramelized onions.
A selection of grilled beef burgers adds an American touch to the menu with: ‘The Frenchie,’ topped with pork belly confit, arugula, Dijon, tomato compote and Morbier cheese on brioche bun and ‘The Piggie,’ topped with barbecued pulled pork, jalapeño mayonnaise, and a red cabbage slaw. Additional menu highlights include: Handmade Chitarra Pasta, laced with local Wellfleet clams, bottarga, fennel and chili garlic; and a hearty Croque Monsieur, served on house-made brioche, layered with melted Gruyère cheese and house-made ham.
In the wine cellar, guests can find rare gems alongside approachable 'vin du pays'. Beyond France, the wine list travels to new world regions such as the United States, Austria, Germany and beyond, offering unique varietals that pair beautifully with food. Bar Boulud, Boston also features a seasonal selection of curated craft beers and innovative hand-crafted cocktails.
Adam D. Tihany of Tihany Design has designed Bar Boulud, Boston, and has brought the space to life with a vibrant interior and several signature features, including a seven-seat marble-clad charcuterie counter and a distinctive glass enclosed wine cellar. A glass étagère serves as the focal point for a 17-seat backlit, zinc top bar. Vintage oak, leather and stone form the backdrop for whimsical wine-centric artwork, channel tufted banquette, and a 10-seat communal table. Sliding glass doors facing Boylston Street open to the restaurant’s intimate 55-seat bar and lounge space.
