Unauthorized

Think of this tunnel that resembles a wine cellar as a huge sushi bar, but instead of sushi, the diner is confronted with a gorgeous selection of terrines, patés, and charcuterie, all made in-house by one of the great French masters brought to this country by Daniel Boulud. The wine list assembled by the brilliant sommelier, Daniel Johnnes, is a treasure-trove of values, especially from southern Burgundy and the Rhône Valley. I stopped in before a charity event later that evening at the flagship restaurant, Daniel, and was presented with the finest patés and terrines I have ever eaten, and I’m a huge fan of this type of food. It was interesting to watch several petit Japanese women voraciously consuming enormous quantities of the patés at the bar. The flavors and aromas are the stuff that culinary dreams are made of, but please don’t visit Bar Boulud if you are counting calories as this is the type of food you eat one day and wear the next. Chermette’s beautiful 2006 Fleurie exhibited crisp acidity, and loads of aromas and flavors, including beautiful sweet cherry, strawberry, and bluer fruits, all offered in a medium-bodied, zesty style. This is the kind of venue most cities desperately need - casual, with impeccable service, brilliant food, and a strikingly consumer friendly wine list. By the way, I did not have any of their classic bistro dishes, but the menu will make any bistro aficionado salivate.