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 Summer Hours

Lunch

Mon-Fri   /  12:00pm - 2:30pm

BRUNCH

Sat & Sun   /  11:00am - 3:00pm

DINNER

Mon-Thur   /  5:00pm - 10:00pm
Fri & Sat   /  5:00pm - 11:00pm
Sun   /  5:00pm - 9:00pm

BAR & LOUNGE HOURS

LUNCH

Mon-Fri   /  12:00pm-2:30pm

TAPAS MENU

Mon-Fri   /  2:30pm - 5:00pm
Sat & Sun   /  3:00pm - 5:00pm

DINNER

Mon-Thur   /  5:00pm - 10:00pm
Fri & Sat   /  5:00pm - 11:00pm
Sun   /  5:00pm - 9:00pm

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 cooking at home. He remembers being fascinated by the way she would work with local ingredients such a jalapeño, tomato, potato and lime to create diverse dishes almost every day. Olmos also loved to watch his mother create spices as he found himself engrossed by the attention it took her to create deep, complex sauces such as mole. He had no idea that this would ultimately lead him into the professional culinary world.

Olmos ultimately decided to move to the United States in 2005 to earn extra money to attend school back in Mexico. His aunt worked next to Daniel Boulud’s namesake restaurant, Daniel, and had become friendly with some of the staff. After just two days in New York, his aunt made some introductions and he quickly joined the team as a dishwasher at Café Boulud to further explore his curiosity with food. During this time, Chef Olmos would eagerly watch the other 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 – everything from cutting, plating and tasting. He finally had the opportunity to grow within Café Boulud and joined the prep team. Although he had no experience properly handling food, he was enthusiastically willing to learn. Then Chef Bertrand Chemel recognized his ambition and taught him the tricks of the trade, such as how to properly cut different types of cheeses. After eight months as a prep cook, Chemel invited Olmos to join the official line. Over the course of four years, both day and night, Olmos operated all stations in the kitchen from meat, pasta, fish and more, and learned even more insight from Café’s subsequent Chef Gavin Kaysen. To excel, 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.

In 2010, Chef Daniel Boulud invited Olmos to join Boulud Sud’s opening team under then Chef Aaron Chambers. Upon starting at Boulud Sud, Chef Olmos applied all his culinary knowledge to confidently work through every position in the kitchen seamlessly, starting as Chef de Partie and moving through promotions to Junior Sous Chef, Executive Sous Chef and now Executive Chef.

After 14 years with Dinex, Olmos stays devoted to Boulud Sud’s concept and relishes the freedom he has to create new dishes and spices, drawing inspiration from Mexican flavors. Olmos says that, “watching the reaction of a guest and seeing them smile as they enjoy my food is the best satisfaction I could receive.”

JOHANA LANGI
Executive Pastry Chef
JOHANA LANGI
Executive Pastry Chef

As long as she can remember, Johana Langi yearned to be a pastry chef. Growing up in Queens, she found a passion in baking at a young age and started baking for friends, with friends, for school bake sales, or any other excuse to whip up something sweet. No one in Johana’s family baked, it was something special that set her apart from the rest. Her passion continued to grow, but her parents viewed pastry more as a hobby and encouraged her to get a traditional degree.

She studied English Literature at Baruch College, and during her senior year interned for the Good Housekeeping Test Kitchen. Originally just an editorial internship, Johana turned the role into an opportunity to test recipes and kitchen appliances for the magazine. She has fond memories of testing cookies, baking them in five different ovens, and reporting back which performed best.

Johana finally convinced herself to pursue pastry as a career. She cold-called restaurants until securing a pastry internship at Thomas Keller’s Bouchon Bakery, where she rotated through all the stations. Johana then went on to bake at some of New York City’s acclaimed restaurants, including Eleven Madison Park, Saul Restaurant at the Brooklyn Museum, The Lambs Club, Ciano, and Michelin-starred Indian restaurant Junoon. As her responsibilities grew, Johana mastered her technique and learned how to transform the best seasonal ingredients into something more than the sum of their parts.

In April 2019, Johana landed the job as Executive Pastry Chef at Chef Daniel Boulud’s Lincoln Center restaurants: Bar Boulud and Boulud Sud. There she manages two distinct teams and is charged with developing completely different menus: Mediterranean-inspired at Boulud Sud, and classic French bistro at Bar Boulud.

One of Johana’s creations at Boulud Sud is the “Mousse de Chocolate Oscuro,” a frozen aerated chocolate mousse dotted with chocolate crémeux and crunchy chocolate “pebbles,” finished with Maldon sea salt gelato, lemon-infused olive oil and crowned with mint leaves. Inspired by a sweet-and-savory Catalonian snack that Johana enjoyed in northeastern Spain, it’s a perfect addition to Sud’s Mediterranean menu, complementing the signature Grapefruit Givré.

At Bar Boulud, the emphasis is on the classics, highlighted by her “Gateau Basque,” a fragrant custard-based tart from the Pyrenees in the south of France. In both restaurants Johana looks forward to contributing to Chef Daniel’s spirit of French pride, passion and culture through her pastry.

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. 

IAN SMEDLEY
HEAD SOMMELIER
IAN SMEDLEY
HEAD SOMMELIER

Ian Smedley fell in love with wine while majoring in Comparative Literature at Bard College. As a writer, Ian focused on universal interconnectivity, drawing connections between seemingly disparate things. This became a foundation for his thoughts on wine and how a wine could evoke an emotion or a memory of people and places. How coincidental that Ian, with his self-diagnosed “Proustian” interest, would end up working with Daniel Boulud and his signature madeleines.

During college, Ian juggled shifts at the Hudson Valley’s Tousey Vineyards. Upon graduation in 2013 he moved to New York City, and got his foot in the door as a backwaiter at Boulud Sud. During the day, Ian also worked at Flatiron Wines helping cellar and manage bottles in the Rare Wines department. As Ian grew with the team at Boulud Sud, he caught the eye of former Chef Sommelier, Michael Madrigale, who promoted him to the bar team at both Bar Boulud and Boulud Sud.

In 2016, Ian was appointed as Sommelier at DBGB in the East Village. There he learned how to purchase and manage a large program and was instrumental in expanding the wine and beer list to include interesting labels from all over the world. One year later, he shaved his beard and headed uptown. His career took a sophisticated turn working as a sommelier at Restaurant DANIELunder Raj Vaiyda, where he was trusted to open legendary wines almost every night.

Ian likes to recommend wines by telling a story. “Trying to explain the sense perception of fermented grain or grape juice is a challenge. But finding those descriptors – and delving into that space where taste can stop time for a little – that’s what I love about both good drink and great literature.”

In June 2019 he returned to Bar Boulud and Boulud Sud as Chef Sommelier of Daniel’s two Lincoln Center restaurants. In that capacity, Ian offers sincere hospitality and a passion for wine as well as for his guests and coworkers. He enjoys mentoring and looks forward to working with such a large team of professionals, presenting a memorable and diverse wine experience to all guests and growing the impressive wine program to an even more exceptional one. But what keeps Ian most interested is the element of service – and metaphor. “It is easy to lose sense of this, but at the heart of everything is the joyous gift of life, and the beauty of what human hands can craft. To subtly control the chemical process a fruit undergoes, to transform sugar into alcohol that flows so purely through us, is an art.”





Private Dining & Events

PRIVATE DINING DIRECTOR:
YULIA FLORINSKAYA
(212) 595-9604 (EXT. 161)
RESERVATIONS