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

Lunch

Mon-Fri   /  11:30am-2:30pm

BRUNCH

Sat & Sun   /  11am-3pm

DINNER

Mon   /  5-10:30pm
Tue - Sat   /  5-11pm
Sun   /  5-10pm

BAR & LOUNGE HOURS

LUNCH

Mon-Fri   /  11:30am-2:30pm

TAPAS MENU

Mon-Fri   /  2:30-5pm
Sat & Sun   /  3-5pm

DINNER

Mon   /  5-10:30pm
Tue - Sat   /  5-11pm
Sun   /  5-10pm
Please note that we serve exclusively a 3-course Prix Fixe menu Monday to Saturday from 5pm until 7pm in our dining room.
For à la carte dining before 7pm, we invite you to walk in to our Bar & Lounge.

MEET OUR TEAM

ULISES OLMOS
EXECUTIVE CHEF
ULISES OLMOS
EXECUTIVE CHEF

Growing up in Veracruz, Mexico, Chef Ulises Olmos’ earliest memories are of his mother’s cooking. He remembers being fascinated by the way she would work with Mexican spices and the time and attention it took to create deep, complex sauces such as mole. He had no idea that this would ultimately lead him into the professional culinary world.

He moved to the United States in 2005 and joined the Dinex team as a dishwasher at Café Boulud. During this time, Chef Olmos would eagerly watch the line cooks prepare food every day. He started to develop an interest in what the cooks were doing and would pay close attention to their techniques. He finally had the opportunity to cook professionally at Café Boulud when then-Chef Andrew Carmellini recognized his ambition and invited him to join the line.

To excel in the kitchen, Olmos enrolled in English classes and immersed himself in American books and film.  While working at Café, he simultaneously took cooking jobs at Del Posto and The Tangled Vine to broaden his experience.  Following the departure of Chef Carmellini, Olmos had the opportunity to work under Chefs Bertrand Chemel and Gavin Kaysen.

In 2010, Olmos left Café Boulud to be a part of Boulud Sud’s opening team under Chef Aaron Chambers.  At Boulud Sud, Chef Olmos has worked through virtually every position in the kitchen.  From chef de partie to junior sous chef, and eventually Executive Sous Chef under Chef Travis Swikard, Chef Olmos now leads the kitchen under Chef-Owner Daniel Boulud.

After fourteen years with Dinex, Olmos remains dedicated to Boulud Sud’s mission and appreciates the freedom he has to create, drawing on an impressive depth of experience and cultures. Watching the reaction of a guest and seeing them smile as they enjoy his food is his best satisfaction, he says.

Olmos lives in Brooklyn with his wife and children. A passionate soccer fan, in his free time he enjoys spending time with his family and is always searching for the best, most authentic Mexican food in New York.

MARCELLIN FAL
GENERAL MANAGER
MARCELLIN FAL
GENERAL MANAGER

As General Manager of Boulud Sud, Marcellin Fal brings hard work and passion to Chef Daniel Boulud’s vibrant Mediterranean restaurant in New York’s Upper West Side. 

Originally from Dakar, Senegal – also known as “La Teranga” which translates to hospitality – Marcellin has been immersed in the restaurant industry for many years. In 2007, he started working as captain at Bouley with Chef David Bouley, where he learned about establishing meaningful relationships with guests. After five years, he took on the role of manager at Ed’s Chowder House, working alongside Chef Ed Brown for six years before joining the Boulud Sud family as General Manager in 2016.

In his current role, Marcellin appreciates the opportunity to work alongside talented and professional individuals at all levels, from corporate to back of the house. He strives to spread the warm and genuine Boulud Sud hospitality that is true to the Mediterranean, whether with his staff or his guests, and takes pride in presenting Chef Ulises Olmos’ exciting creations and varied regional flavors: from the coasts of North Africa, through the south of Spain, France, Italy, passing by Greece, and all the way to the Middle East. 

JOE ROBITAILLE
HEAD SOMMELIER
JOE ROBITAILLE
HEAD SOMMELIER

Raised in Buffalo and educated in Charleston, Joe initially moved to New York City to pursue a Master of Fine Arts in Poetry at Brooklyn College. When a friend secured him a job in a West Village wine shop, he never suspected it would become a passion. In fact, Joe continued to pursue a second masters in Education, believing a career teaching English would be his calling. It wasn’t until he and his wife sought out a WWOOF (World Wide Opportunities on Organic Farms) placement in Plumas County, California, that lightning finally struck.

“In Northern California, I experienced wine as agriculture for the first time,” explains Joe. “Once I witnessed the magic of a southern exposed hill in a northern hemisphere or the smaller producers’ knowledge of the land, it all began to click.” Returning from the trip, Joe approached his role in wine buying and sales with intensified interest. All in, he had earned more than six years’ experience – most notably at Montague Wine & Spirits in Brooklyn Heights – when he began considering a shift to a role as a sommelier.

As luck would have it, a wine team position had opened at beloved Manhattan eatery Il Buco. With his background in education and poetry (and no fine dining experience) Joe was an unconventional choice for the role; nevertheless, Beverage Director Paul Lang saw potential. Over the next six years, Joe would explore the diverse wine and food traditions of Italy under both Lang and longtime Wine Director Roberto Paris.

Resurfacing from his deep dive into the Italian peninsula, Joe’s desire to explore further wine regions began to grow. Joining the TheDinex Group in 2017, Joe has found the opportunity to both build on his deep knowledge of Mediterranean vintages at Boulud Sud, while intensifying his exposure to the legendary wine regions of France at Bar Boulud.

As Head Sommelier, Joe most often seeks a sense of typicity, locating the best representation of a specific grape from a specific region. He also looks forward to highlighting iconic food and wine pairings – notably, the regional French bottles and dishes that have been carefully calibrated alongside each other for hundreds of years.

Dan Kleinhandler
Executive Pastry Chef
Dan Kleinhandler
Executive Pastry Chef

At Boulud Sud, Executive Pastry Chef Daniel Kleinhandler incorporates inspiration from his family’s Israeli heritage into the dessert program, using the vast variety of spices, techniques, citruses and chocolates available in the region. He weaves traditional Mediterranean flavors into classic French desserts, discovering new tastes through inventive plays on texture, color and presentation such as his Gianduja Tiramisu and Caramelized Kataifi.

A native of Ditmas Park, Brooklyn, Chef Daniel Kleinhandler was raised in one of the country’s most culturally diverse neighborhoods and his international upbringing, combined with the influence of his artistic mother and scientist father have remained important influences on him throughout his career.

Pursuing pastry from the age of 14, Kleinhandler apprenticed at Jacques Torres, Restaurant Daniel and Saul’s in Brooklyn during high school. After completing his formal education at Johnson & Wales, he headed oversees to intern at the three-Michelin star Waterside Inn.

Upon returning to New York, Kleinhandler’s career was bookended by experiences within the Boulud empire, accepting pastry cook positions at both Café Boulud and Bar Boulud. From there, he tried his hand in other Michelin-starred empires, including Nougatine, Jean Georges, Gilt in the Palace Hotel, Picholine, and was a part of the opening team at Clocktower in 2015. Chef Kleinhandler developed his French technique fusing improvisational creativity and thus developed the dessert philosophy that largely guides his work to this day.

In April 2016, Kleinhandler rejoined the Dinex Group, spearheading the dessert program db bistro moderne as the Executive Pastry Chef and mastered the art of balancing classic flavors combinations with artful presentations. In January 2018, Kleinhandler moved within the group and accepted his current role of Executive Pastry Chef at Boulud Sud and Bar Boulud. He is excited to complement Executive Chef Ulises Olmos’ menus with experimental Mediterranean flavors and unique presentations.





Private Dining & Events

PRIVATE DINING DIRECTOR:
YULIA FLORINSKAYA
(212) 595-9604 (EXT. 161)
ASSISTANT DIRECTOR
HANNAH LOBEL

RESERVATIONS