This is my apology for not posting as often as I should. The life of a teenager is really hard, with work, procrastination, friends, and so on. Oh, and I had part of the play I wrote performed last week. I had been working on it with my playwriting workshop, and we all chose 10-minute excerpts that we wanted performed. So we rehearsed with actors and a director, and they were performed in a staged reading. In a nutshell, it was really cool.
Anyway, a couple weeks ago, my parents took me to a new place called Epicurie Boulud. This was not the Bouchon Bakery that has the amazing macaroons, but this was more of a french version of a deli. The interior is clean and open, with food to match. You can walk in and choose your food by looking at the samples behind glass, like a deli. To your left, there's also a quite large leg of meat that is shaved off to make perchuto.
There are several arrays of sandwiches, salads, and soups to choose from. That's one section of the store. The other section is the desserts, which, really, are too hard to choose from. In addition to the fun little pastries, there is also a section behind the cash register for ice cream and coffee. (Not that I would consider coffee a dessert, but...) There is a window that can be opened in case someone wants to have coffee on the go. There's also a little island where you can pick a bottle of soda, juice, or water. On the opposite side of that room is a little table where people can stand and eat their food.
Everything is well-designed in Epicurie Boulud. That is something I really like about food restaurants. If there is too much going on, the senses get too overwhelmed, and the experience is not enjoyable. On some occasions, one may even contract a hideous migraine--but that's another story, and not necessarily a fun one.
I haven't even got to the food, yet! Like I said earlier, the food style matches that of the restaurant. I had a sandwich with salmon, mustard, deviled egg, herbs, and lettuce. Now, I am not a fan of mustard, nor eggs, which can be annoying at times, because some people make both really well. So, I pushed back my insecurities and ate every last bite. And it was absolutely delicious. Everything was cool, fresh, and simple enough to eat. Even the bread was soft enough so that your jaw didn't get a workout, but hard enough so that it wasn't soggy. Everything had a purpose in the sandwich, and it was, as I said, well designed and fresh. My parents both enjoyed their food as well. Dad got a shrimp salad with--I think it was some sort of yam? I'm not sure, but it was good. And Mom had a club sandwich that she wasn't eager to share. Not that I blame her, because the food was all so good.
The desserts were also very good. I had--as usual--some array of chocolate. This time, it was a little hazelnut mousse. There was a small layer of spongy cake, then one of chocolate ganache, then hazelnut ganache, and another layer of chocolate. It was small, and very appetizing.
So the advice I would give to anyone willing to start a restaurant: whatever you do, don't overload the senses. The simplest things often make the best foods, and the best stories.
Here's to simple things and saved stories,
Oh, and you should check out Daniel Boulud's website:
and also my playwriting workshop: