Café Boulud Will Reopen On The UES In November

UPPER EAST SIDE —Former fine dining destination Café Boulud will reopen in a new Upper East Side location this fall, the restaurant has announced.

Café Boulud will open its doors to diners at 100 East 63rd St., just off Park Avenue, in November, according to a press release and the restaurant website.

“This Café Boulud will be unique in its approach," said Chef Daniel Boulud, "but will continue to be guided by my four longstanding inspirations as well as the deep roots of the brand."

Romain Paumier, an alumni of the former Café Boulud and current executive sous chef at Restaurant Daniel, will be the executive chef and Katalina Diaz will lead the pastry team.

Jeffrey Beers International will design the new space with Art Deco elements and vintage accents.

While Café Boulud will enter into a new space, La Tradition remains.

That will be one of four classic menus offered in the new location, the others being the seasonal La Saison, vegetable-focused Le Potager and Le Voyage, which explores international flavors.

Boulud is partnering with BARNES International Realty to reopen Café Boulud at the Beekman building as well as a new speakeasy called Maison BARNES, slated to open in 2024.

Maison BARNES will include a bar, a dining salon and private dining rooms and a wine cellar table, the restaurateur said.

The new location is just two blocks south of DANIEL, Boulud's Michelin-starred eatery which this year celebrates 30 years in the neighborhood.

“The Upper East Side is a very special neighborhood to me, Boulud said. "It is a tremendous opportunity to open Café Boulud and Maison BARNES just a few blocks away.”

Café Boulud shuttered its Surrey Hotel location during the pandemic, then announced in May 2021 it would not return to the space on East 76th Street and Madison Avenue, where it has served diners since 1998.

At the time, a spokesperson for Chef Daniel Boulud told Patch the restaurant was looking for another location in the neighborhood.

Boulud told the New York Times new management at The Surrey Hotel "wanted to take the restaurant in a direction that didn't suit me."