October 2015

Thrilled! Zagat and TripAdvisor Diners Choose Bouley

Bouley is thrilled to announce that our brilliant diners have spoken! Hometown NYC diners surveyed by ZAGAT voted Bouley Top Food, 29/30, in NYC AND global TripAdvisor diners named Bouley ‘The #1 Fine Dining Restaurant in the United States’.

Thanking Bouley diners for their support, Chef David Bouley exclaimed of the two awards:

Powerful compliments from Zagat’s surveyors who are exposed to high quality food standards now more than ever.

We are honored and humbled to hold the number one position in what is one of today’s purest voice in diner support: TripAdvisor.

For our staff, it is truly special to be honored by such a large pool of diners, because it validates the tremendous amount of skill, talent, thought, care and hard work, day in and day out, that goes into elevating everyones’ dining experiences who walk through our doors. The Bouley team is proud to raise a glass in salutation of your votes!



The see the awards, please visit:

TripAdvisor Best Fine Dining Restaurants – United States :: http://www.tripadvisor.com/TravelersChoice-Restaurants-cFineDining-g191

Zagat 2016 :: https://www.zagat.com/p/new-york-city

Photo credit :: Doug Paulding – www.dougpaulding.com



brushstroke early fall kaiseki menu

brushstroke presents our early fall kaiseki menu 

September 9th called “Choyo-no-Sekku” (Festival of Double Biggest Odd Number = 9/9), originated in the Edo era (1603-1868), and is the biggest of 5 seasonal festivals in Japan.

The symbol flower of the festival is a chrysanthemum, the Autumn beauty. This edible chrysanthemum is also valued as a medicinal flower with life-prolonging effects. Not only is it rich in vitamins, it increases your intracellular glutathione, enhancing detoxication metabolism and antioxidant action in your body.

As you may know, camomile also belongs to the chrysanthemum family. Edible chrysanthemum has similar stomachic, anti-inflammatory and tranquilizing effects to camomile.


– Chef Isao Yamada

This month, Brushstroke will serve various style of chrysanthemum dishes as well as other Late Summer ingredients:

Matsutake Mushroom: the most precious mushroom in Japanese cuisine, with a unique fragrance and individual texture. Brushstroke uses an Oregon matsutake mushroom that has as great a flavor as its Japanese counterpart.

Tsuru-Murasaki (Malabar spinach): This unique vegetable has a sticky texture and beautiful purple colored stalks (‘murasaki’ in Japanese). Tsuru-Murasaki is similar to spinach but is more nutritious, with higher vitamin A, C, calcium and iron content; it lowers blood glucose levels, too.

Black Cod (Sablefish): This buttery fish, everybody’s favorite, comes back in season in September. Brushstroke uses fresh (never-been-frozen) black cod from Alaska served in various creative presentations. How about in grilled sushi style this time?

To round out our September seasonal ingredients, we also use much sweeter and silkier Japanese eggplant and Kabocha-pumpkin, along with non-dairy, patented, special Soy Cream from Japan.


“Chef Chef NY TIMES  'In Bouley at Home, a Chef’s Total Philosophy Under One Roof'.

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