Bar Boulud Debuts a New Oyster Bar

Bar Boulud Debuts a New Oyster Bar and Features

New England-Inspired Dishes on Its French Bistro Menu


BOSTON, MA (May 3, 2018) – This spring, Bar Boulud introduces a new oyster bar, adds a selection of locally-inspired seafood dishes to its French bistro menu and hosts an array of cocktail-inspired experiences at the bar and lounge.

Boasting local bivalves from Barnstable, Duxbury, Nantucket Bay and Wareham, Bar Boulud is excited to introduce its new seven-seat oyster & raw bar. Showcasing a selection of fresh New England seafood, guests can enjoy local delicacies such as: Tuna Crudo topped with confit tomatoes, pickled ‘Fresno Chili’ pepper and pine nuts; Peekytoe Crabserved with jumbo green asparagus, radishes and a house-made egg dressing; and an incredible Seafood Tower to share.

Combining seasonal New England ingredients with its classic bistro fare, signature spring dishes from Bar Boulud include: Bacon Crusted Cod complemented with a spring pea fricassée and charred lettuce; Lobster Risotto complete with English peas, mushrooms and baby spinach; and a Bay of Fundy Salmon paired with vegetables jardinière, sautéed spinach and a beurre blanc

Accompanying Bar Boulud’s savory selections, Pastry Chef Robert Differ will showcase an assortment of refreshing desserts including: Rhubarb Lemongrass Creamsicle, a bright and sweet treat with Champagne mango, chilled rhubarb soup and a Scottish oat biscuit; Dark Chocolate Marquise served with a warm chocolate foam and cocoa nib gelato; and a Strawberry Vanilla Parfait featuring strawberry sorbet, almond crumb and a ginger jelly.

On Thursday, May 3, 2018, Bar Boulud introduces a new Bar Scene series launching with the Bulleit Frontier Whiskey Woody. A perfect photo-op, this vintage trailer will be parked onsite from 4 to 6 pm and will feature a flavorful collection of mint juleps in honor of the Kentucky Derby. On Thursday, May 10, Marcie Andersen, head bartender at New York’s legendary Restaurant DANIEL, will mix up iconic specialty cocktails from the Daniel repertoire. Lastly, on Thursday, June 7, Bar Boulud will welcome Conor O’Brien from Drumshanbo Gunpowder Irish Gin for an educational tasting. More events will be announced for the summer season as the series continues.

Additional bar programming at Bar Boulud includes live jazz on Saturday evenings from 10 pm to 1 am with students from Berklee College of Music and Happy Hours, which are available Monday to Friday from 4:30 to 6:30 pm. Happy Hours features $1 oysters, bar bites, local craft beers and signature seasonal cocktails such as: Frosé Hangar 1 Rosé Vodka with hints of lavender and strawberries and Boston Tea Party featuring Hendricks Gin, fresh squeezed lemon, ginger beer, freshly brewed iced tea and Earl Grey Tea syrup.

Now open, drink pink with special partner Chateau D’Esclans Whispering Angel Rosé on the seasonal terrace. The full restaurant menu will be available daily from 12 noon to 10 pm throughout the season.

In addition, #BarkBoulud will return to the terrace and will once again feature a selection of tail-wagging treats guaranteed to please and entertain every four-legged friend. The Canine Café Menu includes homemade snacks such as: Watermelon Pupsicles made with ripe watermelon juice and coconut water, a homemade Pup Cup and Gourmet Biscuits, which come in three delectable flavors (peanut butter-banana, oatmeal-carrot, bacon-parsley) and can be enjoyed alfresco, ordered in advance or taken in a “doggie bag” to go. Guests are also encouraged to host a fun French-inspired photo-op with their pooch in a signature #BarkBoulud beret or curled French mustache.

As the weather continues to warm, additional seasonal programming and events will be announced.


Joining its award-winning sister restaurants in London and New York, Bar Boulud is a French-inspired bistro and oyster bar from internationally acclaimed chef Daniel Boulud. Specializing in classic brasserie fare, Bar Boulud is known for its delicious French menu, seasonal New England inspired dishes and impressive wine cellar.