David Bouley (who has recently faced trouble with the Health Department, with his landlord, and with his corporate chef) continues down his rocky road. He tells Diner’s Journal that he’s closing Bouley Market because “it takes too much of my time and energy for marginal profit.” He’ll now spend more time in the kitchen at Bouley. He also confirms what you might’ve guessed (that BrushStroke, previously slated for early July, is a non-starter), but says he and Yoshiki Tsuji are still planning to open a Japanese restaurant, called Boji, in the former Danube and Secession space. Till then, his flagship restaurant has introduced a $36 lunch with six courses, counting the petits fours.
More Changes for David Bouley [Diner’s Journal/NYT]