Bar Boulud Boston Opening on September 16

Here's a first look at the gourmet burgers, house-made sausages, and bistro specialities from chef Daniel Boulud.

Coq au Vin copy

Chef Daniel Boulud’s Coq au Vin, a featured dish at Bar Boulud, which is set to open Sept. 16. Photo provided

Chef Daniel Boulud’s highly anticipated Bar Boulud, located inside the Mandarin Oriental Hotel, finally has an opening date: Tuesday, September 16. The French-inspired bistro and wine bar is Chef Boulud’s first restaurant in Boston, and second partnership with Mandarin Oriental Hotel Group.

We gave you the mockups of the interior back in July, and now we have some details regarding the food itself. Chef Aaron Chambers, most recently the executive chef at Boulud Sud in New York City, will lead the daily operations with a menu that includes an array of traditional terrines and pâtés: Pâté Grand Mère (chicken liver, pork, cognac) and Pâté Grand-Père (foie gras, pork, and truffle). The menu also includes an assortment of signature sausages such as boudin blanc (white pork sausage with truffled mashed potatoes and apple) and boudin noir (blood sausage with mashed potatoes, apple and caramelized onions).

A section of burgers includes “The Frenchie” topped with pork belly confit, Dijon, tomato compote, and Morbier cheese; and “The Piggie,” which comes with barbecued pulled pork, jalapeño mayo, and a red cabbage slaw. Additional menu highlights include Boulud’s classic coq au vin, made with red wine-braised Amish chicken and bacon lardons; house-made Chitarra pasta studded with local Wellfleet clams, bottarga, fennel, and chili garlic; a New England sole meunière served with cauliflower, marcona almonds, capers, and brown butter; and a croque Monsieur made with house-baked brioche and a house-cured ham.

Sommelier Joe Camper—who began his career at Barbara Lynch’s Menton— heads up the wine cellar at Bar Boulud, with an extensive list dedicated to the wines of Burgundy and the Rhône Valley. Within the cellar, the wine list will include new world regions such as the United States, Austria, and Germany. Camper, a Champagne enthusiast, will also showcase a wide selection of sparkling wines.

Bar Boulud will also feature a seasonal selection of craft beers and innovative cocktails. Highlights from the cocktail menu include the “8th & Orchard,” a twist on the classic Boston cocktail, the Ward 8, which blends rye whiskey with house-made grenadine and apple cider; and the Boylston Flip, with ZU Bison Grass Vodka, fresh pear juice, cinnamon, fig, egg white, and an Absinthe rinse.

Bar Boulud Boston will be open daily, serving breakfast from 6:30 to 10:30 a.m. Lunch will be available Monday through Saturday from noon to 2:30 p.m. and dinner from 5:30 to 10 p.m. Sunday brunch will be served from 11:30 a.m. to 3 p.m. Dining at the bar will also be available throughout the day. The daily bar menu will be available from 2:30 to 5:30 p.m., dinner from 5:30 p.m. to 11 p.m., as well as a late night menu available from 11 p.m. to midnight.

776 Boylston St., Boston; 617-535-8800 or