From Frisée to Finance, It Has to Be Perfect
Todd Heisler/The New York Times
Daniel Boulud is known for his sumptuous menus and seamless service.
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LinkedinDiggFacebookMixxMySpaceYahoo! BuzzPermalinkBy DAVID SEGAL
Published: May 16, 2009
IN the middle of the kitchen at Daniel, a four-star restaurant on the Upper East Side, a set of steep stairs leads to a cozy little nook known as the skybox. It has one lacquered-wood table, room for four diners, a television and two large windows overlooking the action below. The space feels like the eating quarters of a yacht set in a tree house.
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Todd Heisler/The New York Times
Mr. Boulud, second from left in foreground, is trying to balance thrift and quality for this site, his 10th restaurant.
The skybox is available to customers by special request, but on a recent afternoon, the chef and co-owner Daniel Boulud is sitting here in a white, double-breasted chef’s coat, ready for the latest round of taste tests for a restaurant called DBGB. His first foray into casual fare and his 10th restaurant, it is slated to open on the Lower East Side in about two weeks.
First up is a small dish of escargot and tomatoes topped with a puff pastry, which is set before him by Jim Leiken, 34, who will be in charge of DBGB’s kitchen.
“Did you hear the music?” Mr. Boulud asks as he studies the plate and grabs some silverware.
“Yeah, it sizzled,” Mr. Leiken replies.
Mr. Boulud chews for a moment, and then there is silence.
“I’m still not convinced,” he finally says, speaking with the sort of French accent that sounds authoritative in any discussion of flavor. “I mean, I love escargot and garlic, and all that. But I’m still thinking of doing a custard on the bottom and then a purée of escargot and then the puff pastry so you have almost a reverse tart.”
Known for his sumptuous menus and seamless service, Mr. Boulud — the name, brain and palate behind one of the country’s gold-plated dining empires — has already taken a bow for just about every round of applause that the industry has to offer. With the Dinex Group, a management company he co-founded, he and a team of managers and accountants oversee an operation with more than 900 employees in markets as far-flung as Beijing and Vancouver.
They have not misfired yet, but Mr. Boulud and his cadre might be trying their trickiest maneuver to date, creating DBGB at a moment that is smiling on fast food and little else. In this environment, you could forgive the man for cutting a few corners, or scaling back his ambitions.
But during Round 8 of recipe tests, on Tuesday, he refuses to grade on the curve. He stoically appraises entrees and appetizers in what feels like a marathon episode of “Top Chef” — except that this judge has helped conceive the dishes and never seems very pleased by the results.
The lamb ribs confit with roasted lamb leg and spring beans? “Maybe a little more herbs in it,” he suggests. The Maryland lump crab cake with a curry sauce and pickled radish? “More crab, less garnish.” The passion fruit crepe with mango slices? “We’re still not there.”
We sit across from Mr. Boulud, shamelessly pillaging the leftovers and thinking: huh? Each dish seems head-spinningly yummy, but Mr. Boulud summons enthusiasm only when he tries a sausage called the Vermonter, and he cracks a smile only after a forkful of beer-battered haddock beignets.
“I think it’s good,” he says, like a man enjoying a guilty pleasure.
A SELF-DESCRIBED “psycho” when it comes to details, Mr. Boulud, 54, had planned a Paris-meets-Texas diner before anyone had heard of credit-default swaps. The concept evolved a little, but not the price point. Homemade sausages and hamburgers will be the centerpiece at DBGB, and the average bill for a three-course meal will come to about $32, the price of an appetizer at Daniel, his flagship.
He brings to this enterprise something like home-field advantage, opening in the city that made him a culinary star. With that comes buzz; nearly every week, news about some element of the layout, design and construction of DBGB pops up on the most trafficked restaurant blogs in Manhattan.
But by Dinex Group’s own calculations, DBGB must generate $4.5 million a year in revenue to be profitable, not easy in a time that a spokesman for the National Restaurant Association called “the most challenging the restaurant industry has seen in several decades.” A consumer marketing firm, NPD, issued a report a few weeks back stating that national restaurant traffic had dropped for a second consecutive quarter.
“And there will be at least one more down quarter, maybe two,” says Harry Balzer, an NPD vice president.
In New York City, it’s been ugly at nearly all price levels.
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Todd Heisler/The New York Times
Daniel Boulud is known for his sumptuous menus and seamless service.
Sign in to Recommend
Sign In to E-Mail
Single Page
Reprints
ShareClose
LinkedinDiggFacebookMixxMySpaceYahoo! BuzzPermalinkBy DAVID SEGAL
Published: May 16, 2009
IN the middle of the kitchen at Daniel, a four-star restaurant on the Upper East Side, a set of steep stairs leads to a cozy little nook known as the skybox. It has one lacquered-wood table, room for four diners, a television and two large windows overlooking the action below. The space feels like the eating quarters of a yacht set in a tree house.
Skip to next paragraph
Related
Times Topics: Daniel Boulud
Enlarge This Image
Todd Heisler/The New York Times
Mr. Boulud, second from left in foreground, is trying to balance thrift and quality for this site, his 10th restaurant.
The skybox is available to customers by special request, but on a recent afternoon, the chef and co-owner Daniel Boulud is sitting here in a white, double-breasted chef’s coat, ready for the latest round of taste tests for a restaurant called DBGB. His first foray into casual fare and his 10th restaurant, it is slated to open on the Lower East Side in about two weeks.
First up is a small dish of escargot and tomatoes topped with a puff pastry, which is set before him by Jim Leiken, 34, who will be in charge of DBGB’s kitchen.
“Did you hear the music?” Mr. Boulud asks as he studies the plate and grabs some silverware.
“Yeah, it sizzled,” Mr. Leiken replies.
Mr. Boulud chews for a moment, and then there is silence.
“I’m still not convinced,” he finally says, speaking with the sort of French accent that sounds authoritative in any discussion of flavor. “I mean, I love escargot and garlic, and all that. But I’m still thinking of doing a custard on the bottom and then a purée of escargot and then the puff pastry so you have almost a reverse tart.”
Known for his sumptuous menus and seamless service, Mr. Boulud — the name, brain and palate behind one of the country’s gold-plated dining empires — has already taken a bow for just about every round of applause that the industry has to offer. With the Dinex Group, a management company he co-founded, he and a team of managers and accountants oversee an operation with more than 900 employees in markets as far-flung as Beijing and Vancouver.
They have not misfired yet, but Mr. Boulud and his cadre might be trying their trickiest maneuver to date, creating DBGB at a moment that is smiling on fast food and little else. In this environment, you could forgive the man for cutting a few corners, or scaling back his ambitions.
But during Round 8 of recipe tests, on Tuesday, he refuses to grade on the curve. He stoically appraises entrees and appetizers in what feels like a marathon episode of “Top Chef” — except that this judge has helped conceive the dishes and never seems very pleased by the results.
The lamb ribs confit with roasted lamb leg and spring beans? “Maybe a little more herbs in it,” he suggests. The Maryland lump crab cake with a curry sauce and pickled radish? “More crab, less garnish.” The passion fruit crepe with mango slices? “We’re still not there.”
We sit across from Mr. Boulud, shamelessly pillaging the leftovers and thinking: huh? Each dish seems head-spinningly yummy, but Mr. Boulud summons enthusiasm only when he tries a sausage called the Vermonter, and he cracks a smile only after a forkful of beer-battered haddock beignets.
“I think it’s good,” he says, like a man enjoying a guilty pleasure.
A SELF-DESCRIBED “psycho” when it comes to details, Mr. Boulud, 54, had planned a Paris-meets-Texas diner before anyone had heard of credit-default swaps. The concept evolved a little, but not the price point. Homemade sausages and hamburgers will be the centerpiece at DBGB, and the average bill for a three-course meal will come to about $32, the price of an appetizer at Daniel, his flagship.
He brings to this enterprise something like home-field advantage, opening in the city that made him a culinary star. With that comes buzz; nearly every week, news about some element of the layout, design and construction of DBGB pops up on the most trafficked restaurant blogs in Manhattan.
But by Dinex Group’s own calculations, DBGB must generate $4.5 million a year in revenue to be profitable, not easy in a time that a spokesman for the National Restaurant Association called “the most challenging the restaurant industry has seen in several decades.” A consumer marketing firm, NPD, issued a report a few weeks back stating that national restaurant traffic had dropped for a second consecutive quarter.
“And there will be at least one more down quarter, maybe two,” says Harry Balzer, an NPD vice president.
In New York City, it’s been ugly at nearly all price levels.
1 2 3 4 Next Page
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