100 Top Restaurants: #41 – Café Boulud

In the last six years, Daniel Boulud’s restaurant at the Four Seasons has changed chefs and undergone a renovation—as well as a menu overhaul—and the place is better than ever. Cured meat, terrines and pâtés are a specialty here, and the formidable charcuterie board is a great way to start a meal; an imported rotisserie oven perfectly slow-roasts everything from whole chickens to pineapples. The standout dish is the quenelle de brochet, a Lyon-style dish of emulsified northern pike blended with eggs, cooked into a flawless omelette, and plated in a bowl of rich cognac-lobster sauce. Like Café Boulud itself, the dish is seamless.