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60 E. 65th St. (Madison & Park Aves.) Send to Phone
212-288-0033 | Menu
Daniel Boulud's French contemporary cuisine floats like a butterfly.   Daniel Boulud was GAYOT's 2014 Best Restaurateur in the U.S.


Dinner Tues.-Sun.

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Daniel, New York, NY

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Daniel Restaurant Review

About the restaurant: Chef extraordinaire and entrepreneur Daniel Boulud oversees more than fifteen 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 has always earned rave reviews from us. A who's who cast of guests assembles to enjoy the show.

About the décor: We can thank Adam Tihany for the design 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 presents its own menu, while The Bellecour Room provides a setting for private dining. 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.

About the food: The cuisine of Daniel and executive chef Jean-François Bruel beguiles as a blend of informed hominess and truffle-steeped excess. The seven-course tasting menu ($250, plus optional wine pairings for $135 or $225) may start off with poularde and foie gras mosaic with daikon radish, spicebush berry, mushroom gelée, peppercress salad and hazelnut toast. The meal might continue with Maine sea scallops “à la plancha” with pomegranate, cauliflower, radicchio and perilla seeds, and Scharbauer Ranch strip tenderloin, “fricadelle,” Savoy cabbage, rye berries, Brussels sprout and sauce “flamande.” Other menu options include a four-course prix-fixe ($158) and three-course prix-fixe pre-theatre menu ($135, Mon.-Thurs. until 6 p.m.), as well as vegetarian menus of four or seven courses. After pastry chef Ghaya F. Oliveira's desserts, perhaps a take on the classic pecan pie, the intricate petits fours are always delightful.

About the wine: Head sommelier Raj Vaidya will help you choose from the wine list that boasts more than 25,000 bottles.

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Read GAYOT's review.