Description
The focus herehouse-made charcuterie and top-notch winesis what youd better stick with at Daniel Bouluds otherwise uneven restaurant. Delight in a superlative lamb terrine with Moroccan spices; weep over bone-dry coq au vin and an inedible Meyer lemon éclair. The other highlights are architectural: The charcuterie is showcased on a handsome bar; a tasting table draws customers who prefer the communal experience to the white-table-cloth one. Good thingthe service can be erratic.
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