Bar Boulud is my Cheers.

Every Friday night when in town we hit the bar at the upper west side institution.

The main dining room is very cool, with its contemporary design and curved ceiling meant to replicate a wine cave.

Recently, we kicked off the weekend with martinis and escargots. That does not ever change.

Our favorite bartender turned us on to Beluga Vodka which is amazing. A smoother finish not even afforded by Chopin my vodka of choice.

The half-dozen Burgundy Escargots Persillade are prepared to perfection with an additional mushroom taste treat at the bottom of each cup resting in a tantalizing garlic herb butter ($19).

Pommes Frites bien cuit are another given always crispy and seasoned just right ($12).

There was a new seasonal addition to the menu so we ordered the Roasted Beet Salad tossed with sesame, citrus, mâche and candied walnuts ($17).

We went rogue and feasted on sweet al dente Roasted Carrots ($12).

The evening turned into my birthday celebration, featuring the most incredibly unique dessert.

The Boulud group has been serving the spectacular Grapefruit Givre since its debut in 2011.

The process involves spooning the just made icy grapefruit sorbet into a hollowed out grapefruit shell before tossing in fresh segments of grapefruit and citrus marmalade.

The dessert is a Ghaya Oliveira creation, the Boulud group James Beard Foundation award winning pastry chef. She has captured all the wonders of the Turkish Mediterranean, while paying homage to her Tunisian roots.

Sesame foam and rose loukoum are added and then the grapefruit is sealed with a brûléed orange sugar tuile and the top is adorned with halva candy floss.

The pleasure is in discovering the layers of flavors and textures as you dig into the sesame crumble, the mousse and the sugar floss rolled in nutty sesame powder ($23).

Bar Boulud’s menu pays homage to Chef Daniel Boulud’s childhood growing up in the French countryside, indulging in rustic local dishes.

The wines are outstanding. Bar Boulud’s wine program is devoted to the great wines of Burgundy and the Rhone Valley. They do carry many wines from other regions.

Bar Boulud with its efficient, exceedingly friendly staff led by the personable General Manager Elvir Dzananovic who is also a huge NY Giants fan so I already like him, is a destination restaurant whether you live in the neighborhood or are attending an event at Lincoln Center.

Bar Boulud 1900 Broadway New York City. Open for dinner Monday-Thursday & Sunday 4:30-10pm, Friday and Saturday 4:30-11pm. Lunch is Monday-Friday 11:30am-2:30pm. Brunch on the weekend 11am-3:30pm. Reservations on Resy. There is outside dining available.