Eclectic American cuisine with global influences, inventive drinks and cozy, modern dining spaces.
As you approach Boulevard Five72, it’s clear that your dining experience at this two-year-old eatery will be anything but ordinary.
From the exterior, the restaurant’s Tuscan-style façade—arched, shuttered windows, Palladium doors, and iron-railed Juliet balcony—sets a romantic scene. Once inside, the decor is modern, elegant, and a bit whimsical: a wrought-iron banister that runs alongside a sweeping staircase is crowned with a scepter-like finial that leans forward as though in a slight bow. There is a dramatically sculpted, white fireplace mantle near the reception area; in the lounge, a cushy banquette shows off a curvaceous flourish; and in the main dining room, wall insets upholstered in golden tapestry fabric are a regal touch.
The creativity continues with the menu, filled with tantalizing dishes executed with surprising pairings that make each selection stand out. Executive chef and managing partner chef Scott Snyder offers innovations in every course. His appetizer menu includes gems like shrimp corn chowder with apple-smoked bacon, celery root, and turnips; and pumpkin ravioli with chanterelle mushrooms, chestnuts, and mascarpone froth. Signature entrées include housemade cavatelli with pulled braised short ribs, grilled salmon with lentil and basmati rice in a coconut curry broth, and roasted Long Island duck with caraway cabbage, sweet potatoes, and Medjool dates.
Snyder, a Culinary Institute of America graduate, makes daily menu changes to integrate local and seasonal produce into his cuisine. Formerly the chef at Henry’s in Manhattan, Snyder is still a managing partner at the popular West Side restaurant. He also has worked in kitchens at Sign of the Dove and La Grenouille in New York City, and at Gage and Tollner in Brooklyn.
The wine selections are overseen by Snyder, and 32 wines are offered by the glass. Specialty seasonal cocktails include orange-ginger mojitos (cane rum, ginger, cognac, and orange juice) and the pink greyhound (organic cucumber vodka, grapefruit juice, and cucumber juice).
Desserts are the handiwork of pastry chef and fellow CIA-grad Diana Plesniarski, who demonstrates a penchant for putting an unconventional spin on traditional favorites. Try the chocolate cinnamon mousse served with banana walnut cake and caramel sauce, or pumpkin cheesecake with gingerbread crust and spiced Chantilly cream.
Boulevard Five72 has a 25-seat private dining space and an upper-level banquet room that seats 150. The restaurant is open for lunch Tuesday through Friday, 11:30 am to 3 pm. Dinner is served Monday through Saturday, 5 to 10 pm. On Sunday, brunch is served from 11 am to 3 pm, and dinner from 4 to 8 pm.