Bar Boulud welcomes chef Michael Denk back into the fold at their Back Bay kitchen. Denk, who has spent six years or so with the Dinex Restaurant Group all told (including five years at New York’s Café Boulud). helped open the Boston location as sous chef and returns to his former stomping grounds after a stint at The Ginger Man as executive chef. At Bar Boulud, he’ll fill the role of chef de cuisine, working with the team on menus blending French and New England culinary sensibilities. Stop by for a bite to celebrate Denk’s return.