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-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

TRAVIS SWIKARD
EXECUTIVE CHEF
TRAVIS SWIKARD
EXECUTIVE CHEF

Travis Swikard knew he wanted to become a Chef at the age of four when he observed his father deglaze a pan with cognac and flames erupted into the air. He can remember every culinary experience he’s ever had with photographic precision: from the first time he tried duck at the age of eight to catching fresh lobster for breakfast in Mexico. Travis was always in the kitchen looking to help his father, a passionate cook himself, prepare dinner for the family, and wasted no time getting to work and pursuing it as a career.

At age 15 and still in school, Travis took his first restaurant job running a sushi bar inside a San Diego grocery store. He treated the business as his own and quickly learned the dedication needed to succeed. During high school career week, he had to shadow a professional of interest and approached one of the top chefs in San Diego, Deborah Scott, who agreed to take him on. A week-long stage turned into a four-year job at his first high-end restaurant. At Island Prime, Travis became entrenched in the chef community and culture, meeting other young chefs along the way, including 24-year-old Gavin Kaysen who had recently made the move to become Executive Chef of San Diego’s El Bizcocho. When the two met, neither knew they would eventually become peers at Chef Daniel Boulud’s lauded New York City restaurants.

Ready to experience cuisine outside of San Diego, Travis enrolled in the New England Culinary Institute (NECI). There, he not only learned French technique and how to work on a farm and respect the integrity of ingredients, but also the importance of establishing systems in a kitchen and managing a team. Upon completing NECI’s culinary arts program, Travis headed to England to join the team at Chef Phil Thompson’s renowned Auberge du Lac. The six-month stint was an invaluable experience which shaped him as a chef and a person. Thompson taught him that the key to being a great chef is to be a great leader and to constantly remind yourself that you’re cooking for people.

In 2008, Travis returned to the States and was serendipitously contacted by Gavin Kaysen, who had moved from San Diego to New York City to run Chef Daniel Boulud’s upscale Café Boulud. Kaysen was building his team and wanted Travis to be a part of it. Having regarded Boulud as a culinary icon since childhood, he immediately headed to NYC to stage and got the job the same night he met his wife, Mia. The kitchen at Café was filled with talent and Travis thrived, working his way up the line from Garde Manger and Chef de Partie to Tournant.

In 2011, when Chef Boulud announced a new project, a contemporary Mediterranean restaurant set to open across from Lincoln Center, Travis was hand-picked to be Executive Sous Chef. Before the kitchen and bar were built, he collaborated with Daniel Boulud and Executive Chef Aaron Chambers to research dishes, flavors and test recipes to turn Boulud’s vision into a reality. Two years into Boulud Sud’s success, Travis was named Executive Chef. There, he draws on his diverse culinary background to create dishes inspired by the vibrant region, executed with technique, and driven by ingredients. “Boulud Sud is about elegant and inspired Mediterranean cuisine. It’s about taste, texture, and aroma first and foremost, but also about fun.” He also continues to pay it forward, mentoring and molding young chefs the way many did for him, and continuing to feed friends and family, the whole reason he started cooking.

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 Travis Swikard’s 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 compliment Executive Chef Travis Swikard’s menus with experimental Mediterranean flavors and unique presentations.

PRIVATE DINING DIRECTOR:
YULIA FLORINSKAYA

(212) 595-9604 (EXT. 161)

RESERVATIONS