30 Hudson St, New York, NY | Directions 1001340.716819 -74.009166
Fri-Sat: 5:30pm-11pm, Sun-Thu: 5:30pm-10:30pm
Neighborhoods: Downtown, Tribeca
While David Bouley is the nominal chef, the real authorship of this Japanese tasting restaurant are the graduates of the Tsuji Culinary Institute, Japan's elite cooking school. There will be many courses; the check will be astronomical; and the experience unforgettable.
Excellent service, beautiful restaurant! – We booked reservations at Danube for our company's holiday dinner. I was a bit wary when I read the reviews of Danube on Citysearch, specifically about the service, but the dinner was wonderful - more than expected! Waiters were very attentive and more than willing to accomodate all of our needs and requests. When one of our company partners, who could not join in the celebration, faxed a poem to the restaurant with an order of champagne for the table, our waiter was an excellent sport and read the poem aloud to all of us. Additionally, the servers brought out appetizers and extra desserts, compliments of the chef, throughout the meal.
The meal was delicious. The duck soup, scallops and fois gras (so I heard) were excellent. The restaurant itself was absolutely beautiful, worth all the acclaim. Of course, the price point is very high, but that's just an expectation you should have before you arrive!
Bouley's sophisticated Austrian outpost draws bigger crowds than ever to Tribeca. – The Scene
Tall tabletop candles cast an amber glow across the small dining room, making everyone--amorous couples, business diners and casual Tribeca regulars--look their very best. Light glints off gold Klimt-esque paintings, and mosaics spiral across the ochre walls in a busy, Belle Epoque pattern. Few fine dining rooms are this comfortable; with plush velvet curtains and high-backed settees, it's easy to surrender to the sumptuous service.
Executive Chef Mario Lohninger (a Munich-trained Wolfgang Puck alum) prepares David Bouley's Austrian classics and "modern eclectic" dishes with finesse. Wiener schnitzel, a puffy cloud of crisp crumb-encasing juicy veal, and fork-tender, spicy beef goulash, are nonpareil. Innovations are just as assured, from the simple Carinthia cheese ravioli with wild mushrooms to the caviar-topped sturgeon, beautifully matched with a bright green spinach-vodka sauce. Menus feature seasonal picks, like sweet corn-foie gras brulee. And desserts, such as the gigantic chocolate-hazelnut soufflé, are unequivocally over the top.
Please, get rid of the duck soup. – I chose this restaurant for my girlfriend's birthday dinner because I had heard from a reliable source that it was one of the prettiest restaurant/bar he had been to in NY, and the food was good there. Well, I guess it was hyped up too much, since I didn't really think much of the small bar and dining room. Aesthetics aside, I was hoping that the excellent food would more than make up for the let down... Sadly, the duck soup and the Wiener schnitzel really did the restaurant in. First, I heard a man from the next table over comment that his soup (duck soup) was "under-seasoned". When I tasted mine, I was amazed--since "under-seasoned" was the biggest understatement. I would have rather had chicken noodle soup from a can than have that duck soup again. Please, if you're a part of Danube and reading this, get the head chef to taste the soup. Finally, the Wiener schnitzel... I guess the way it was presented on the plate is "authentic"? Because it looked like a cafeteria tray, minus the ridges to separate the various accompanying side dishes from the Wiener schnitzel. Oh, they could have at least put some greens on top of the veal cutlet to make it worth while. If I'm paying that much for veal cutlet, please, make it different from the original version that mom made for me at home. Really, for a restaurant with such high marks, they should do much better. I had to create an account, JUST so I could warn others about this place. I was afraid the service was going to be horrible, as mentioned in other people's experiences there, but it was actually very good. The staff was very nice (although I noticed that the waiter did not ask me how my soup was, but came around to ask me how my beef cheeks were--and those were good.)
Lies and the Lying Hostesses That Tell Them – if i want to be lied to, i can ask my mother's boyfriend if he likes me. what is entirely unacceptable, however, is for a hostess to lie to my face, and upon her admission of the lie to the maitre'd, for him to pretend to only speak austrian. they did offer me complimentary drinks as i waited 45 minutes for a table that i had reserved. i ordered champagne. the house champagne was nice and dry. i will give them that. i usually wouldn't have minded the free drinks, however, what danube failed to understand, was that i had other places to be later in the night. this doesn't surprise me though as everyone in that restaurant thinks incredibly highly of themselves, except the coatcheck girl, who actually is nice and sincere. there's something stale about this place. enter at your own risk. in the end, you may just be horribly dissapointed.
WORST IN NEW YORK – I have eaten everywhere, I like to have a good time and I have never been treated as poorly than at Danube. The hostess and Maitre d' were the rudest people I have met in a place that apparently has a reputation of being 'expensive but worth the culinary experience'. Total crap...not if the vibe is terrible. They said our table was being set, about 20 minutes later we inquired about our table..they said we were late, they gave our table away and they did not know when we would be sat.. There was no apology. There was no understanding. But there was and incredible amount of haughtiness and apparent inexperience on the maitre d's part. We found it remarkable that the confusion was their mistake and they were the ones giving us some serious attitude. The maitre d' finally sat us at a table in the front (bad) of the entirely too cramped dining room. We were then served stale bread and decided simultaneouly to leave and go basically anywhere else instead.. I certainly would not spend a dime of my money at this place. And neither should you. After all, when you go out it should be fun and your hosts should make you feel welcome and worth it! I do recommend Bouley though, ask for the red room..fantastic.. from the service to the room to the food..
Lovely and worth a trip – I was very surprised to read the negative reviews of Danube. My husband and I had our wedding reception at Danube last year, and it could not have been better. We returned this week for our first anniversary - I was slightly apprehensive after reading some of the recent reviews, but it turned out I didn't neet to worry. The food was excellent, and the service was outstanding. We were seated on time, the service was attentive, but not intrusive, and we were made to feel welcome. The staff was gracious and the surroundings beautiful Worth every penny.
Very Disappointing – I was very hopeful for a pleasant meal with friends and family. I found the service to be pretentious and at times outright rude, and that was the best part of the meal. The lobster was over cooked and rubbery, and the scallops were served in an inappropriate tart sauce. However, the worst part was the "suckling" pig which tasted more like a bland piece of leather. Maybe it was the Thanksgiving tasting menu and they were "experimenting", but I would not recommend this place on any occassion.
Love it – A great addition, to wonderfull portfolio of restaurants. I had a great time. My only problem was that I was charged $75 corckage for bringing my own bottle of wine. But other than that a great place
rude waiters – We dined here on a Thursday night and waited 50 minutes for our table with a reservation. The host acknowleged our wait after a half hour and brought us some complimentary snacks. So, I was surprised when the service was lacking during the meal. Our head waiter was rude. The food is somewhat interesting. Ravioli was a standout. But, overall felt a little sloppy. Presentation is a little staid. Wine menu is interesting and diverse. I especially enjoyed trying some australian wines. Overall, it's the kind of place you go once and that's about enough. Perhaps if the staff was friendlier it'd help.
I wish I read reviews first.... – before spending over 300 dollars for dinner for 2. The staff WAS RUDE!! And they fight with eachother in front of the customers. So weird. What is going on here?? There's a lot to fix here. And they need to do it behind the scenes instead of in front of everyone.
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