In these challenging times, we are excited to bring you a new dining experience at home with our new pickup and delivery concept: Daniel Boulud Kitchen. Order from a weekly-changing menu of contemporary French classics prepared in the acclaimed DANIEL kitchen under the strictest of CDC guidelines, ensuring safety of every order that goes out. A portion of all sales will go directly to benefit our staff and foundation, Hand in Hand. To view menus and place orders, please visit danielbouludkitchen.com.

Jeroboams of Sparkling Spanish Wine

For a long time, my favorite of all non-Champagne sparkling wines has been the incredibly beautiful wines coming from the Raventos family in Catalonia. In my early days with Dinex, we poured one BTG at Boulud Sud…it was the first thing I changed when I was promoted and returned to the 64th St Corner.

Back then, Raventós i Blanc was still in the DO of Cava. Cava is pretty well-known here in NYC, but there is a lot of sub-par examples of it infusing the market. Too much quantity and bad farming practices, which leads to lower quality. There are, however, some who never wavered or fell down this path, and the Raventos family is a leading example of such.

They date their winemaking practices in the region back to 1497, which in and of itself should indicate the fervor, dedication and knowledge present within each bottle. Many in the family helped shape the landscape of Spanish wine; most recently, Pepe Raventos (the current visionary in charge) left the Cava DO entirely and created his own: Conca del Riu Anoia. Working in harmony with nature, organically and biodynamically, Pepe is making some of the greatest, most mineral-driven and terroir-honest wines available anywhere in the world. They are truly a reflection of place and sensibility; of history and of care.

Come all week long to enjoy these amazing wines out of Jeros.. for the first time ever in the NYC market! Pepe and crew specially sent them to us here at the 64th St Corner, and I’m so excited to pour them for you. To make things even better, he’s in town this upcoming weekend, and on Sunday 12/20 will be with me at Bar Boulud, pouring his own wine. Hope to see you this week!

MONDAY (10/14) – THURSDAY (10/17)
Raventós i Blanc,
Brut Rosé ‘de Nit’, Conca del Riu Anoia 2016
Poured from a 3-Liter Jeroboam

FRIDAY (10/18) – SUNDAY (10/20)
Raventós i Blanc,
Brut ‘de la Finca’, Conca del Riu Anoia 2015
Poured from a 3-Liter Jeroboam

RESERVATIONS