Today marks the grand opening of David Bouley's latest concept, Bouley at Home. Occupying 1,600-square-feet in the Flatiron District, the space houses a restaurant, cooking school, test kitchen and bakery all under one roof. Per the restaurant's website, Bouley wants his latest endeavor to be "an immersive and educational community of health and nutrition."
At dinner Tuesday through Saturday, guests are encouraged to dress in "casual celebratory" garb as each feasts on "a multi-sensory nine-course tasting menu that immerses guests in a community of shared culinary knowledge, health and nutrition through fine dining." The meal, priced at $225, is prepared by Chris D'Ambrosio, along with Japanese chef Yoichi Akashi, pastry chef Etienne Le Bastard, and chocolatier Sarah Bouley (who also happens to be Mr. Bouley's niece).
Bouley at Home was built in collaboration with German design firm bulthaup. As reported by the New York Times, there are "three huge cooking stations combined with three dining counters in the center." Bouley has forgone a formal wait staff, and instead has the cooks perform double duty. As such, "at each seat is a drawer with silverware," where diners are meant to (at least somewhat) fend for themselves. In lieu of traditional reservations, Bouley utilizes a ticketing system, but will allow walk-ins as space permits.
Lunch is slated to begin in a few weeks—offering both à la carte and tasting menu options—on the same days as dinner service. When the restaurant is closed (Sundays and Mondays) is when cooking classes will be held. "Soon, near the entrance of Bouley at Home, he will open a bakery selling fresh-baked breads," the New York Times also reports.
Bouley's eponymous, previously Michelin-starred restaurant closed for dinner service at the end of July. It now operates as an events-only space, but Bouley plans to reopen it as a restaurant in the future.
Hero image via Bouley at Home.