David Bouley grew up on his grandparents’ farm in Connecticut, where his appreciation for fresh, healthful ingredients took root. His family’s French heritage led to another kind of appreciation, and he eventually worked at restaurants in France and Switzerland before taking up his studies at the Sorbonne. Upon returning to America, he stepped right into the kitchens at Le Cirque and La Cote Basque, drawing on the skills he gleaned working under legendary chefs Joel Robuchon and Paul Bocuse. Bouley now oversees his own campus of eateries in Tribeca, and none better evinces his craft than the restaurant that bears his name. His famous attention to detail is on display as soon as the staff calls to confirm your reservations, at which point you can request how you’d like your napkin folded and share dietary restrictions that the chefs take into account when preparing your meal. Though they change seasonally, the regular menus have recently featured a black sea bass with grilled bamboo shoots and pine-nut dressing and a Scottish langoustine with sea scallops and foie gras sauce. The restaurant’s interior echoes Bouley’s rustic upbringing. Upon entering the foyer, guests might note the mingling scents of fresh apples and weathered wood repurposed from an abandoned farmhouse. There’s a regal element to the décor, as well; stone extracted from the same quarry that furnished Versailles ornaments the walls, fireplaces, and staircases.