{"id":5138,"date":"2026-05-11T08:49:04","date_gmt":"2026-05-11T08:49:04","guid":{"rendered":"https:\/\/tmbglobal.news\/index.php\/2026\/05\/11\/how-ny-power-dining-has-changed-more-casual-more-caviar\/"},"modified":"2026-05-11T08:49:06","modified_gmt":"2026-05-11T08:49:06","slug":"how-ny-power-dining-has-changed-more-casual-more-caviar","status":"publish","type":"post","link":"https:\/\/tmbglobal.news\/index.php\/2026\/05\/11\/how-ny-power-dining-has-changed-more-casual-more-caviar\/","title":{"rendered":"How NY Power Dining Has Changed: More Casual, More Caviar"},"content":{"rendered":"

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\n\tKnown for opulent dining<\/a> rooms and chic bistros from Hong Kong to Palm Beach, 71-year-old Daniel Boulud has overseen his eponymous flagship on the Upper East Side of Manhattan \u2014 site of THR<\/em>\u2018s New York issue party \u2014 for over 30 years. As he prepares to open his 25th restaurant \u2014 Brasserie Boulud across from Lincoln Center \u2014 he takes stock of the new power dining in New York.<\/p>\n

\n\tHow h<\/strong>as the formality of fine dining changed in the past 30 years? <\/strong><\/p>\n

\n\tThe OG restaurants are all less stuffy now; the approach is more casual and more global. The dressed-down code has evolved, which I think has contributed to the rise of private clubs. At my steakhouse, La Tete d\u2019Or, we don\u2019t have set rules, but 80 percent of the guests are properly attired. Those who prefer a more casual experience tend to gravitate toward the bar.<\/p>\n

\n\tW<\/strong>hat trends are you noticing these days in what people are eating or drinking? <\/strong><\/p>\n

\n\tPeople are putting caviar on everything lately; it seems to be all over social media these days. At the same time, I\u2019m seeing a renewed appreciation for the classics, from tableside service to restaurants that draw inspiration from the past. The classic bistro never really disappeared, but it\u2019s enjoying a strong resurgence with places like Le Veau d\u2019Or. And I\u2019ve seen countless interpretations of Beef Wellington, despite the dish being over 200 years old. People are leaning more toward sharing, adding an extra dish or two for the table. There\u2019s also a growing trend around mocktails, although wine and cocktail sales across our portfolio remain consistent.<\/p>\n

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\t\t\t\t\tDaniel restaurant interior<\/span><\/p>\n

\t\t\t\t\t\t\t\t\tParker Calvert<\/cite><\/p>\n<\/figcaption><\/figure>\n<\/div>\n

\n\tW<\/strong>ho are the young New York chefs and restaurateurs you admire these days? Any in L.A.? <\/strong><\/p>\n

\n\tI love Quique Crudo, the 14-seat bar from Cosme Aguilar, who also runs a well-known Mexican restaurant in Queens. I\u2019m a fan of Rezd\u00f4ra by Stefano Secchi, and Chez Fifi, which is small and classically done. In Los Angeles, I like Pasjoli by Dave Beran \u2014 it\u2019s a fun spot \u2014 and I think Wolfgang Puck\u2019s son, Byron, is the new kid on the block with real talent. <\/p>\n

\n\tThis story appeared in the May 6 issue of The Hollywood Reporter magazine. Click here to subscribe<\/a><\/em>.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Known for opulent dining rooms and chic bistros from Hong Kong to Palm Beach, 71-year-old Daniel Boulud has overseen his eponymous flagship on the Upper East Side of Manhattan \u2014 site of THR\u2018s New York issue party \u2014 for over 30 years. As he prepares to open his 25th restaurant \u2014 Brasserie Boulud across from […]<\/p>\n","protected":false},"author":1,"featured_media":5139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[4679,4680,4678,2381,2261],"class_list":{"0":"post-5138","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fashion","8":"tag-casual","9":"tag-caviar","10":"tag-changed","11":"tag-dining","12":"tag-power"},"_links":{"self":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/5138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/comments?post=5138"}],"version-history":[{"count":1,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/5138\/revisions"}],"predecessor-version":[{"id":5140,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/5138\/revisions\/5140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media\/5139"}],"wp:attachment":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media?parent=5138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/categories?post=5138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/tags?post=5138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}