 Daniel Restaurant Review: 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 duck terrine and red wine-poached Forelle pear. The "tasting of mackerel" presents three preparations: tartare wrapped in daikon radish, poached with white wine gelée, and confit with oregano and tomato sauce. Continue by savoring the “duo of beef” pairing braised Black Angus short ribs and wild mushrooms fricassée with horseradish, and seared Wagyu tenderloin complemented by a rutabaga-mace purée. 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 that boasts 2,000-plus selections.
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