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New York City
Wine Director at La Sirena
It may not be the absolute largest selection of Charcuterie, but in terms of quality it's seriously hard to beat Bar Boulud. Their pate is on point and I honestly don't know that many places you can even find Pate en Croute anymore. The old school French style really rings true here and just that perfectly rich balance of fat and protein shines through in all preparations from pork to poultry. They have great sides to accompany the charcuterie as well; two people can eat like royalty for about $35/head. And of course the wine program is stellar. No problem finding something rustic and charming to accompany the wonderful selections. The place does such a great job of serving really comforting classic French food in a more modern environment. Everything here is superbly satisfying.
Food writer and lover of all things chocolate
Loved this recommendation, thank you!
12 months ago
Moved to San Francisco, doing Istanbul-themed pop-ups every week with my wife at www.feastly.com/lauraandsayat
Boulud org came to mind as well when I first put out the question.
Born in Hong Kong, Instagramaholic
I really loved this, thanks so much! 35 a person sounds great ot me!
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General Manager at Delaney Chicken
It feel weird to talk about meat at a restaurant that focuses so much on the vegetation surrounding the place, but the charcuterie platter at Blue Hill at Stone Barns is worth heaping praise on.
I'm pretty sure that at various points during the early stages of our tasting menu we got coppa, prosciutto, salami, bologna, pancetta, boar sausage, and a pate made of pork heart and liver. I say pretty sure because generally speaking each time I tried to listen to the server list out the ingredients on the plate before me, I felt the necessity to grab a piece and put it in my mouth, which rendered me deaf and blind to everything but the meat perfection that laid out across my tongue. The meat is beautifully seasoned and smoked, and the portion can only be described as insanely generous. I've never thought of the word "fresh" when thinking about ideal traits in charcuterie, but there was a really tangible joy in the feeling that every piece had been prepared that very morning and sliced less that a minute before landing in front me, a feeling that is only accentuated by the service - When I did tune back in to our server explaining the dish, they were doing everything but reading off the various animals' astrological signs and social security numbers.
Blue Hill is not the best restaurant I've ever eaten at - see my review of Tocqueville elsewhere in this forum or my forthcoming 5000 word ode to Eleven Madison Park for that. The crew at the farm take a lot of big swings and don't connect on every dish. Some people might argue that this makes the high price tag to heavy a burden to bear - I would disagree. The meal is thoughtful and thought provoking in a way that I was thinking about for two months after my first visit, even (and maybe especially) in regards to dishes I didn't love.
But the charcuterie was an unqualified slam dunk. If I close my eyes I can still imagine the feeling of the soft thinly sliced pieces on my tounge. It's truly a one of a kind experience.
PS - The candle in the picture above is actually made of beef tallow, and was used in the course after this. Man was this a cool meal.
New York City
Blue Hill at Stone Barns
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