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Daniel

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.


Cuisine

Open
Dinner Tues.-Sun.
Features

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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

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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: Adam Tihany returned for the recent redesign of the sprawling dining room, which features neoclassical architecture and custom chandeliers. Landscape paintings by American artist Alex Katz trim the walls. The Art Deco-inspired bar and lounge offer an à la carte 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 & wine: Jean-François Bruel has taken on the role of corporate chef of Daniel, while Eddy Leroux has been appointed executive chef. The cuisine beguiles as a blend of informed hominess and truffle-steeped excess. The seven-course tasting menu ($275, plus optional wine pairings for $175) may start off with terrine of foie gras and squab with Long Island corn, tequila blanco gelée and brioche feuilletée. The meal might continue with gulf of Maine bluefin tuna with black sesame, celery “anchoïade,” togarashi pepper and sauce “tonnato,” and lamb chop with black garlic, cauliflower, mustard greens and sauce “pondicherry.” Other menu options include a four-course prix-fixe ($158) as well as vegetarian menu of four or seven courses. After pastry chef Shaun Velez's desserts, perhaps a vacherin with sage ice cream and Oregon wild huckleberries, the intricate petits fours are always delightful. The wine list boasts more than 25,000 bottles.





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