Though not physically far, it's mentally far from where David Bouley first began. We remember the very last meal we had at the classic, the original Bouley. Ginormous floral arrangements, silver tiered trays, waiters hovering to fold our napkins between our many French courses. Then came the bistro, French cellar-esque feel of the Bouley Bakery. Like eating in the kitchen of a mas. (Albeit a very nice one.) And now a market within a restaurant. During the day, the upstairs will even do, gasp, take- away. We're told this one is for the "every day" meal. No reservations. Prices where you could go more than once a year. One could call it the Casual-ification of David Bouley.

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