A vibrant celebration of the sea and the sun

Boulud Sud is Chef Daniel Boulud’s vibrant celebration of the sun and the sea. Drawing inspiration from the coastal Mediterranean, including France’s Côte d’Azur, Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Israel, Turkey and beyond, the menu emphasizes regional flavors, featuring an abundance of fresh vegetables, seafood, citrus, grains and herbs. Complementing this breadth and depth of Mediterranean soul, the wine list ranges from French rosés and Italian reds to more unique expressions from Greece, Spain and other coastal regions. The restaurant also boasts an exceptional cocktail program that actively pulls from the same seasonal products found on the food menu, with a dedicated gin page as well as a robust selection of absinthes, amari, vermouths and liqueurs.

DINING ROOM HOURS

DINNER

Tues-Thur   /  5pm-9:30pm
Fri-Sat   /  5pm-10pm
Sun   /  5pm-9:30pm

BAR & LOUNGE HOURS

DINNER

Tues-Thur   /  5pm-9:30pm
Fri-Sat   /  5pm-10pm
Sun   /  5pm-9:30pm

MEET OUR TEAM

ELVIR DZANANOVIC
Regional Manager
ELVIR DZANANOVIC
Regional Manager

Elvir Dzananovic has been a member of the Daniel Boulud family for more than 20 years. Originally from Bosnia-Herzegovina, Elvir started as a Server Assistant at Restaurant DANIEL in 2000, and since, has risen to the positions of Service Director at DANIEL followed by General Manager at Bar Boulud, and now Regional Manager for the Upper West Side.

After leaving war-torn Bosnia, Elvir and his family had been living in the Czech Republic since he was fifteen years old. In an effort to support his family, Elvir worked at his uncle’s local bar and deli. Foreign to the Czech language, he worked behind the scenes, and quickly progressed to the front-of-house. Elvir and his family were not able to go back to Bosnia. Instead, Elvir moved to America through the International Rescue Committee, where he met Chef Daniel and got his first job. Over the years he learned the intricacies of fine-dining and steadily progressed, moving up to food runner, lounge server, assistant captain, captain, and eventually one of the floor maître d’s in 2010. During his eight years in that capacity, Elvir worked tirelessly with the team to ensure a polished and efficient service infused with a warm sense of hospitality at every turn.

In 2018, Chef Daniel asked Elvir to oversee the dining room staff at Café Boulud. He was a familiar face to the clientele there and was a mentor to the team. But his heart remained at DANIEL and he returned in July 2019 as the Service Director. “Elvir is family to me and the rest of the Dinex family,” says Daniel, “It has been my privilege to work with him and see him grow as a person, a husband and father, and my friend.”

In 2021, Elvir accepted the position of General Manager at Bar Boulud, Chef Daniel’s French brasserie, and eventually became the regional manager for the Upper West Side, overseeing Bar Boulud, Boulud Sud, and Épicerie Boulud. In his newest position, Elvir is very excited for the opportunity to guide the service team and partner up with the culinary team to ensure an excellent guest experience. On the daily, he reminds his team, “every guest that walks through the front door deserves to have that ‘home away from home meal experience.’” Ultimately, Elvir’s goal is to position the restaurant in the heart of the community – “I want Bar Boulud to reflect the essence and spirit of the Upper West Side through our staff, the physical product and the guest experience.”

When he is not leading the service team and the restaurant, Elvir can be found spending quality time with his wife and two young boys watching as much sports as possible.

CHRISTINA D’ANGELO
EXECUTIVE CHEF
CHRISTINA D’ANGELO
EXECUTIVE CHEF

Christina D’Angelo was four years old when her family moved to Wellington, Florida from Queens, New York. Growing up in an Italian family she frequently attended large gatherings with relatives; acting hospitably became second nature. By learning to entertain and help cook meals for others, Christina aspired to be a chef from a very young age. Fortunately for her, there was always a family pizzeria or restaurant for her to learn from.

Christina’s high school offered a culinary arts program, providing her an opportunity to gain real- world experience working in restaurants. During summer breaks she visited her grandfather and in New York, always volunteering to help out at the restaurant and around the home in her grandfather’s garden. During her time at her uncle’s restaurant, Christina admired the relationships he formed with his customers and, by close observation, she eventually formed her own. Christina’s grandfather, who remains her greatest inspiration, taught her much of what she knows today – from gardening and seasonal cooking to using the surplus of vegetables and fruits to make wine and tomato sauce. Fresh produce and seasonality continues to excite Christina, bringing her back to pleasant memories from youth.

After high school, Christina went on to pursue her long-lived passion for cooking at The Culinary Institute of America. Upon graduating she attended a job fair and happened upon the Dinex Group who was hiring staff for Boulud Sud, Chef Daniel’s Mediterranean concept on Manhattan’s Upper West Side. When Christina accepted the line cook position in 2012, she had yet to imagine just how far her first job out of culinary school would take her.

During her first years at Boulud Sud, Christina had the honor of working under Chef Travis Swikard, who mentored and taught her the importance of togetherness and teamwork. As she fine-tuned her skills in the kitchen, Christina progressed from line cook to Executive Sous Chef, a management position that allowed her to give constructive criticism while continuing to master the ongoing pressures of the kitchen. After the restaurant’s temporary closure in 2020, Chef Daniel presented Christina the opportunity she had long awaited – to reopen Boulud Sud as the Executive Chef.

As Executive Chef, Christina views her team as a family, and considers the growth of her peers as her own. She emphasizes the importance to remain positive, reminding her team that “everyone has bad days, but there is always tomorrow to look forward to.” Christina also strives to enhance the guest experience with a fresh and forward-thinking menu that accommodates different dietary restrictions. Ultimately, what Christina looks forward to most is to gaze out from the Boulud Sud open air kitchen, seeing a dining room full of smiling guest once again.

VICTORIA TAYLOR
HEAD SOMMELIER
VICTORIA TAYLOR
HEAD SOMMELIER

Victoria Taylor grew up moving around depending on the season, as her family split most of their time between New York in the summer and fall in South Florida during the winter and spring, with visits to Kentucky, California, and Europe sprinkled in. Victoria also spent time in West Elks, Colorado, where her family owned a fruit and vegetable farm. She views her upbringing as every child’s dream, a balance of both city and farm life.

In her teen years, Victoria worked at local restaurants in Jupiter, Florida, where she enjoyed being part of a collaborative team. Throughout college, Victoria worked at Bamboo Sushi, a sustainable restaurant in Portland, Oregon, where she learned about their suppliers and how the best cuts of fish begin with hard work from fishers and farmers. Eventually, Victoria moved on to work at Quaintrelle, another restaurant in Portland, committed to hyper-local fare. There, Victoria learned that the true goal of hospitality should not only be to provide an exceptional experience, but to act as a curator between the farmers and the guests sitting at the table.

Victoria was initially focused on becoming an environmental lawyer and studied Economics and Classical Studies at Lewis and Clark College, a liberal arts school in Portland, Oregon. At the time, she didn’t realize how apt Classical Studies would be to her future career. During college, Victoria helped work harvests and in a few cellars in the Willamette Valley—notably with James at James Rahn Winemaking Co. She fell in love with the vineyards, and the hands-on process of making wine.

In 2018 Victoria moved to Bordeaux and studied hospitality at CAFA Formations, a wine-focused business school, where she gained practical knowledge about the industry, working the floor, and about wine itself. While in Bordeaux, she learned how to manage tastings, dinners, and parties, as well as the importance of making guests feel at home, from sommeliers Stéphane Boutiton and Marie-André Gagnon, both of whom remain Victoria’s mentors to this day. Recently, she has become more curious about high-altitude regions nestled into the Alps, where the purity of the grape and land are refreshingly clear in the bottle.

Following undergrad, Victoria recognized her calling and in September 2021, she joined Dinex Group as a sommelier at Bar Boulud. In early 2022 Victoria was promoted to head sommelier of Bar Boulud and Boulud Sud, Chef Daniel’s two Lincoln Center restaurants that offer an impressive and unique wine list. With her holistic approach to hospitality and exceptional service skills, Victoria is thrilled to integrate her understanding of the cultural and personal history to each bottle of wine. Victoria looks forward to creating great pairings for her guests and curating a selection of bottles from winemakers that have worked so hard to produce, in her words, “such a magical thing.”

RESERVATIONS