The fresh fragrance from two floor-to-ceiling walls of apples wafts out of the doors of Bouley at Home and out onto the streets of the Flat Iron district. Inside, the expansive space flows beyond the walls of apples into the main restaurant – where skilled chefs cook dinner in front of their guests in an exciting and educational dining experience – and through to the Bouley Test Kitchen, Chef David Bouley’s culinary laboratory.

The dining area left the Manhattan Sideways team in awe of its old world elegance, with everything from giant, gold-framed oil paintings to rows of vintage cookbooks facing out onto a cozy sitting area of plush, velvet couches. Further, it was clear from our first whiff of juicy, roast duck that wafted from the dining room’s open kitchen that the staff at Bouley at Home puts just as much care into their food as they do into the décor. “Food can turn life around; food and lifestyle can make you unbreakable,” said world renowned Chef David Bouley. Traveling around the world, Chef Bouley has cooked with many of Europe’s most honored chefs and has mastered the art of fine dining, opening numerous critically-acclaimed restaurants in New York.

Chef Bouley cares deeply for the health and happiness of his patrons.

When his kitchen began receiving “pages” of requests to accommodate for various autoimmune diseases, Chef Bouley says, “we realized that we needed to learn about the science of cooking and how can we service the people with a meal where they’re not going to have any side effects, where they’re going to have an enjoyable and fun evening.” And so the ‘Chef and Doctor Series’ was born: by working with top health professionals, Chef Bouley explained, he developed a way to “remove the boundaries between what they do and what we do.” Through this initiative, the chefs at Bouley at Home work closely with doctors, collaborating to develop flavorful and healthy meals to serve in the elegant dining space on 21st Street.

The Manhattan Sideways team was served a six-course meal that featured tender halibut, perfectly-roasted peppers with goat cheese and truffles, and, for dessert, a flaky tart-pastry topped with fresh strawberries and served with sweet rhubarb sorbet. As we enjoyed this scrumptious meal, Dr. Aviva Romm shared with us some of her vast knowledge of mindful eating habits to, as she put it, “take back your health.” Dr. Aviva emphasized, “when I began eating healthy, amazing things started happening.” Chef Bouley shares this passion, and his love of healthy cooking is clearly represented in his menu.

‘Magic of a Dish’ on PBS