Well-known restaurateur David Bouley chose TriBeCa as the home of his eponymous flagship eatery. The kitchen serves entrées and a tasting menu with an emphasis on the purest products and artisanal execution. The French-inspired menu has garnered recommendations for its creative amuse bouches, Carpaccio of Kampachi, and the Hot Valrhona Chocolate Souffle.

Bouley uses small amounts of unique seasonal ingredients, to create incredible dishes to really wow their customers. With heirloom tomatoes in the summer, white truffles in the the fall, exotic fruits in winter and wild ramps in spring the restaurant highlights the seasonal products in imaginative ways.