Left to their own devices, men will happily snack on loose deli meats directly from the fridge crisper. Giving that devil-may-care carnivoring some dignity: Bar Boulud, open today.
An immense, two-story joint with a cream-colored, barrel-ceiling'd dining room evocative of the inside of a Ho Ho, BB serves up seasonal plates, artisanal cheeses, and, most importantly, spectacularly inventive meat products. The charcuterie -- enshrined in a bar-long, refrigerated display case -- includes items like pork terrine grand-mère (pate w/pork and cognac) and Tourte de Gibiers Au Genièvre, a combo of duck, pheasant, and partridge wrapped in pastry (snap into that, "Macho Man" Randy Savage). There's also an underground wine cellar stocked with 500+ bottles, mostly from Burgundy and Rhone, but spanning out to encompass Chile, Australia, California, and Oregon -- variety as pleasing as milk-enjoyed-directly-from-carton.