Quality Item: Boudin Blanc at Bar Boulud

Last night I went to Bar Boulud for the first time with a friend; tried the Boudin Blanc (white sausage) on his recommendation. Oh man; it was rich, juicy, and had the singular texture of perfectly cooked liver, both coherent and ready to fall apart on the slightest provocation as though it was made only of perforated seems throughout. Oh man, oh man, oh man.

This entry was posted in Food/Drinking, NYC Experiences, Quality Experiences. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s