 Chef extraordinaire and entrepreneur Daniel Boulud oversees more than a dozen restaurants worldwide, of which his eponymous fine dining establishment Daniel is the apex. This well-oiled machine is a grand "dinner-theatre" masterpiece --- the precise staff hits all their cues, the cuisine deserves rave reviews, and a who's who cast of guests assembles to enjoy the show. Adam Tihany is responsible for the remodel of the sprawling dining room. The Spanish artwork of Manolo Valdés trim the walls, subtle shades of soft whites and browns satiate, as do the urbane flower arrangements. The bar and The Bellecour Room offer their own distinct settings and menus, and there's also the “skybox” that overlooks the kitchen operations. This glass-enclosed space is Daniel's office, but it doubles as an exclusive chef's table. The cuisine of Daniel and executive chef Jean-François Bruel beguiles as a blend of informed hominess and truffle-steeped excess. The six-course tasting menu may start off with a mosaic of Grimaud Farms Muscovy duck and parsnip with cider poached quince, pickled Champagne grapes, and peppercress salad. The "tasting of yellowfin tuna" presents three preparations: tartare topped with caviar, cured with compressed celery, and confit with anchovy dressing. Continue by savoring the range of textures that can be found in the roasted veal tenderloin accompanied by crispy sweetbreads, poached cheeks and creamy polenta. Though this is a French restaurant, Daniel strives to feature local cheeses from places like Vermont, Connecticut and Indiana. After a dessert from executive pastry chef Sandro Micheli, perhaps a warm Guanaja chocolate coulant, the intricate petits fours are always delightful. Sommelier Raj Vaidya will help you choose from the wine list which boasts 1,600-plus selections.
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Daniel Restaurant is one of our 2012
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Go behind the scenes of Daniel restaurant! Watch our exclusive interview with chef Daniel Boulud. 
Visit the photo gallery of Daniel restaurant.
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