This
New York Times four-star, Michelin three-star, Relais & Chateaux establishment has topped nearly every major publication's list of the best restaurants in America, including
Food & Wine,
Bon Appétit and
Esquire magazines as well as the
International Herald Tribune and culturally attuned
Playboy. But the crème de la crème of haute French dining offers the kind of seduction that cannot be denoted by any sort of award, no matter how prestigious. Chef Daniel Boulud aims to alight all the senses, bringing sensual genius and gastronomic sex appeal to his Upper East Side flagship. Attention to detail and immaculate service are mere foreplay, as the real brilliance comes with such inspired culinary creations as black truffle-layered sea scallops in puff pastry, morels with duck and foie gras stuffing, and roasted tuna with country bacon, chanterelles and truffled beef jus. With more than 1,500 wine labels to choose from and a two-page dessert menu, one side devoted entirely to chocolate, love may not be a strong enough word to describe New York's long-term affair with this most exquisite restaurant.
"The debate over Daniel is simple: whether or not it's the best in town."
- Newsday"Some things are guaranteed when you dine at Daniel ... exquisite seasonal dishes."
-
Time Out New YorkThe James Beard Foundation: Outstanding Restaurant (national), 2010
Michelin Guide 2012:
*** (exceptional)
The New York Times: **** (extraordinary); Critics' Pick
New York magazine: **** (exceptional); Critics' Pick
Zagat 2012:29 food rating (extraordinary to perfection)
Time Out New York:Critics' Pick
"All in all, Daniel remains one of New York's most sumptuous dining experiences."
- Frank Bruni,
The New York Times
Jacket required and tie suggested. Reservations suggested. Full bar. Serving dinner Mon-Sat. Closed Sun.
This
New York Times four-star, Michelin three-star, Relais & Chateaux establishment has topped nearly every major publication's list of the best restaurants in America, including
Food & Wine,
Bon Appétit and
Esquire magazines as well as the
International Herald Tribune and culturally attuned
Playboy. But the crème de la crème of haute French dining offers the kind of seduction that cannot be denoted by any sort of award, no matter how prestigious. Chef Daniel Boulud aims to alight all the senses, bringing sensual genius and gastronomic sex appeal to his Upper East Side flagship. Attention to detail and immaculate service are mere foreplay, as the real brilliance comes with such inspired culinary creations as black truffle-layered sea scallops in puff pastry, morels with duck and foie gras stuffing, and roasted tuna with country bacon, chanterelles and truffled beef jus. With more than 1,500 wine labels to choose from and a two-page dessert menu, one side devoted entirely to chocolate, love may not be a strong enough word to describe New York's long-term affair with this most exquisite restaurant.
"The debate over Daniel is simple: whether or not it's the best in town."
- Newsday"Some things are guaranteed when you dine at Daniel ... exquisite seasonal dishes."
-
Time Out New YorkThe James Beard Foundation: Outstanding Restaurant (national), 2010
Michelin Guide 2012:
*** (exceptional)
The New York Times: **** (extraordinary); Critics' Pick
New York magazine: **** (exceptional); Critics' Pick
Zagat 2012:29 food rating (extraordinary to perfection)
Time Out New York:Critics' Pick
"All in all, Daniel remains one of New York's most sumptuous dining experiences."
- Frank Bruni,
The New York Times
Jacket required and tie suggested. Reservations suggested. Full bar. Serving dinner Mon-Sat. Closed Sun.