The new eatery contains similar nuances of design elegance and the same ethos of fine French food prepared from only the best ingredients, it was at the original venue that this master chef and restaurateur first received the accolades and praise which elevated him to a near mythical status as one of America’s finest chefs.

He has received a four-star rating from the New York Times, as well as having received awards from the noteworthy James Beard Foundation for Best Restaurant and Best Chef. Perhaps the Zagat Survey of New York Restaurants, of which Bouley ranked number one for both food and popularity, is a useful indicator of the dedication David Bouley gives fine dining.

It is also worth noting that in the Zagat Survey, Bouley achieved a 29 out of 30 ranking for in the food category. A feat achieved by no other in the history of the survey and one which this stellar New York Restaurant has managed to duplicate for three successive years. Needless to say, those who find themselves in the ever so elegant chateau inspired eatery are in eminently capable hands. And it is the ceaseless pleasure of his diners which chef Bouley has in mind.

The interior has been designed with a characteristic lack of compromise. Materials, many of which are antique, like the three-hundred year old wooden beams, were brought in from France, as were many of the artisans who made it a reality. The effect is immediately apparent. Rather than being forced to engage an artificial aesthetic merely reminiscent of a southern French chateau, there is near magical transporting to a different time and land. Containing beauty, elegance, richness and, most importantly, a palpable authenticity, the interior of Bouley is a visual reference for the star of the show, namely the cuisine. The vaulted ceiling lends the design the quality of a firmament, at the top of which is the heavenly menu.

In much of the food, as only those with the talent and know how can successfully realize, is a dash of European flare, not to forget Bouley's well known Asian touches. An appetizer of Braised Japanese Yellowtail with Cavaillon Melon, Hone-Shimeji Mushrooms and the accompanying Ginger Aromatic Sauce is a perfect introduction the character of the food.

Only a kitchen of this calibre can utilize the best methods to create a cuisine entirely in its own league. Since getting a table at this much coveted New York Restaurant is notoriously difficult, it might behove the serious seekers of culinary delight to eschew the limits of an appetizer and entree for the journey of the tasting menu. Available with paired wines of pertinent distinction, the tasting menus have been crafted to take food lovers on a journey. Each morsel from the Chef's canapé to the Hot Valrhona Chocolate Soufflé, if that's your choice, has been designed to build on the preceding course, leaving you sated and nourished in both body and spirit. This is fine dining as it ought to be and rarely is.

Diners whose senses are sufficiently trained to take on an extra degree of luxuriousness without weakening, might make use of the private dining room. The spectacular room is found at the bottom of a reclaimed 15th century staircase and through the magnificent 9 foot walnut door. It can seat up to 50 guests for a dinner and an extra twenty for a reception-style function. There is of course a danger inherent in eating at Bouley, once you've had the best, you’re likely to find fault with many New York Restaurants which aspire to similar heights.