Maison Barnes

Maison Barnes, fine French cuisine on New York's Upper East Side

Maison Barnes is the first flagship establishment in the United States of the BARNES group, a company founded by Heidi Barnes and chaired by Thibault de Saint Vincent, with more than 25 years of experience in the luxury real estate market. The project transfers that expertise in the realm of art de vivre to the hospitality sector through a partnership with Chef Daniel Boulud, who signs the venue's culinary offering. The restaurant is located on the Upper East Side of New York, on East 63rd Street.

Two dining concepts under one roof

The establishment brings together two dining options. On the one hand, Café Boulud, a brasserie with creative cuisine; on the other, Maison Barnes, which offers an upscale traditional French dining experience. The menu, created by Chef Boulud, offers contemporary interpretations of the traditions of French cuisine, with an emphasis on richly layered flavors, seasonal ingredients and classic technique. In partnership with Café Boulud, located in the same venue, an à la carte menu is offered with Maison Barnes specialties and dishes from the Café Boulud menu.

A space inspired by the Belle Époque

The interior recreates an opulent Belle Époque atmosphere, inspired by early 20th-century Paris. The Maison Barnes Bar & Lounge features hand-painted murals of tropical flora against a shimmering silver backdrop. The restaurant's dining room features garden trellis-lined walls and jewel-toned banquettes, with the feel of a private residence. The imprint of French artisans is visible in elements such as the vert de gris wrought iron arches, walnut cabinetry and richly painted ceilings inspired by the Grand Palais in Paris. The ensemble, which encompasses the dining room, bar, lounge and private rooms, is presented as a showcase of refined French craftsmanship.

Private rooms and events

Maison Barnes has a series of private rooms for exclusive events. The offering ranges from intimate gatherings to larger celebrations, including the possibility of booking the entire restaurant. Menus and wine offerings can be tailored to each group.

The kitchen and front-of-house team

The kitchen is led by Romain Paumier as executive chef, with Kevin Inocencio as executive sous chef and Deoana Romero as pastry chef. Victoria Taylor holds the position of head sommelier.

Chef Daniel Boulud's career

Daniel Boulud, born in Lyon (France), is considered one of America's leading culinary authorities and one of the most revered chefs in New York, his home since 1982. He is best known for his eponymous, exquisitely refined Daniel on Manhattan's Upper East Side, and has continually evolved his cuisine and expanded across the United States, as well as Toronto, Montreal, the Bahamas, Singapore, Hong Kong, Dubai and Riyadh. His culinary approach remains contemporary while staying true to French tradition.

Hours and reservations

Dinner is served Wednesday to Saturday, 5:00 PM to 9:30 PM. The bar and lounge is open Tuesday to Saturday, 12:00 PM to 9:30 PM. The venue accepts reservations and also reservations for private dinners.

Location and contact

100 E. 63RD STREET NEW YORK, NY 10065 · Phone: 212-772-2600 · Email: cbmbreservations@danielboulud.com