Among New York Restaurants, Bar Boulud is unique in its conception. Nowhere else can you sit with a glass of paired wine and taste an array of the most authentic French terrines, pates, sausages and cheeses. This is bistro dining as is ought to be, not merely a facsimile.

It is a dining experience all about savoring the rare tastes of gastronomy that has become all but lost in the realm of the contemporary New York Restaurant. The food may be the star of the occasion, but it is only half the show.

Wines have been selected by resident oenophile and degustation genius, Daniel Johannes. The bottles and have been selected from two of France's best regions, namely the Rhone and Burgundy. This is no accident, since Bar Boulud's menu has been crafted with more than a dash of nostalgia by chef Daniel Boulud, chasing the traditional bistro magic which was so much a part of his native region of Lyon.

This love of food and wine is evident everywhere, from the curious wine tasting table with its centre hole from where the sommelier can reach every glass that surrounds him, to the walk-through cellar and the three private dining rooms, each endowed with contemporary vintner elegance, there is no mistaking that a visit to this special New York Restaurant is all about the sensory delight which is to be had by having the right wine with the right morsel.

While a light lunch of the tasting selection from the charcuterie is special in itself, the menus are not limited to degustation, albeit of the most enticing kind. You can expect a range of beautifully crafted dishes with more than a nod to the charms of rustic French cooking.

From soups and salads to house specialities like Coq au Vin, there is something to restore your faith in the fine art of French bistro dining. Confit de Carnard is a veritable gift for lovers of duck, while the Steak Frites will nourish and delight those who like their Black Angus Beef seared to delicate perfection. Even though you'll probably be sampling a little from everyone's plate and ordering sides of something irresistible as the meal unfolds, make sure to leave room for at least a few mouthfuls of desert and a slither or two of the fabulous cheeses. The tarts are particularly special. You'll have a tough time choosing between the Roasted Apple with Calvados caramel chiboust and the Black Mission Figs with pistachios and fromage blanc-berry sorbet.

Private dining is available in one of the rooms off the cellar. Prix fixe menus are available for lunch and dinner for those who have a large enough party. There is also the option for pre and post-theatre dining.