In my earliest years in New York City, there was one Chef who I heard about and admired, and after visiting his restaurant in Tribeca, I decided that he was my favorite Chef. There were many admirable Chefs in those days, because it was as I see it now a kind of golden age of New York City, just after the troubled times in the 1970's when the City was beginning to become a safer place all around but though there was more affluence due to the investment banking world and other financial industries, there was still an edginess and a way that Artists and Writers, Bankers and what we used to call Suits could intermingle and meet and have dinner in the same places. Restaurants with names were plentiful then as destination spots for the sophisticated in palate as well as those of us who wanted to feel in the know, and reservation lists could sometimes have waits as long as months unless you were a somebody or someone who knew somebody. In those days I was a struggling Actress and sometime Producer, and I worked with many of the investment and banking firms and law offices, and on Wall Street trading floors as a temp. I did stints in publishing and worked for pharmaceutical companies, and for a time worked in a boutique Public Relations firm for high end fashion designers that led to the work that became my business for many years of working with Artists, Designers, small business owners, entrepreneurs and Chef in the areas of public relations and marketing and collaborative and multi-media events planning. I was a foodie even then, and whenever I had a birthday or a special occasion to celebrate, I'd plan a night out at one of the best known restaurants that had a name for being the best. There were many bests in those days, and lots of lovely experiences, but for me the top of the top was always David Bouley and his namesake restaurant in Tribeca, Bouley.
The first time I went to Bouley was for a birthday dinner when I was living in the far West Village in an apartment near the Westside Highway. It was an easy walk downtown, straight down Hudson Street and over to the restaurant on the corner of Duane. I remember arriving at the destination, bundled up for a cold winter night walk and dressed to the nines as I always liked to do on these adventurous nights out. But even though I had taken extra care to dress well, I was surprised by the attention I received when I walked in. It was as if I was someone important, and I kept thinking that maybe they thought I was someone else, but it lasted all evening and every part of the dinner and experience was exquisite. I remember that I had duck that night, and possibly some kind of terrine though I'm not sure now. I also remember the Maitre D' who not only treated us like royalty, but who gave us such excellent treatment that I have never forgotten it. He kept sending over little tastes of things and extra aperitifs and flavorful treats, and the impeccable service in combination with the delicious food and luxurious atmosphere made me feel like a princess. I've never forgotten that night, and after that restaurant closed I was talking to a friend one day about how wonderful it was and he told me that Chef David Bouley had opened up another restaurant in the Flatiron district, and suggested I stop by to introduce myself one day which I did. That led to another memorable evening at Bouley At Home for a cocktail tasting event, and to be able to be in that space and see the old furniture I remembered and loved so well was an experience of joy in and of itself. The food was of course divine, and I had the opportunity finally to meet the Chef himself.
Over the years since I first went to Bouley I have had the opportunity to meet so many Chefs and Artists of all kinds, and I have worked with Chefs and Artists and Designers from all over the world. But there's something about Chef David Bouley that keeps me admiring him and wanting to continue to experience his new spaces and ideas. Over this past summer he closed Bouley at Home, but I have read that he's planning a new space in Tribeca once again. I'm looking forward to seeing what he has envisioned and experiencing the new memories that he will create there.
No comments:
Post a Comment