Daniel Restaurant
New York, NYC
Photo courtesy of Francesco Tonelli
Daniel Restaurant
Fine Dining –Upper East Side
Modern French Cuisine
Dinner Monday through Saturday
Four Course Prix Fixe:
$158 (vegetarian version also available)
Seven Course Tasting Menu: $250
Prelude Three Course Prix Fixe:
$135, Served Monday to Thursday until 6pm
Modern French Cuisine
Dinner Monday through Saturday
Four Course Prix Fixe:
$158 (vegetarian version also available)
Seven Course Tasting Menu: $250
Prelude Three Course Prix Fixe:
$135, Served Monday to Thursday until 6pm
Located on East 65th St. at Park Avenue, in a magnificently renovated space of the former Mayfair Hotel, Daniel, Chef Daniel Boulud’s flagship restaurant, is a shining star in NYC’s dazzling fine dining scene!
Once you pass through the revolving doors with the coat check to your left and a cozy bar and lounge to your right, you are invited to the main dining room which is impressive with the grandeur and refinement of its neo-classical architecture.
From the kitchen, Executive Chef Jean-François Bruel, Chef de Cuisine Eddy Leroux, Executive Pastry Chef Ghaya Oliveira and their team, delight the guests with a splendid and creative seasonal menu rooted in French tradition.
For whom
Anybody in search of a memorable dining experience in a refined and warm atmosphere.
Daniel is the perfect place for a romantic dinner or a special occasion.
Story
Daniel Boulud grew up in Saint-Pierre-de-Chandieu, a small town located in the area of Lyon, France.
After working for some famous chefs in France such as George Blanc, Roger Vergé and Michel Guérard, Daniel Boulud came to New York in 1982 where he worked at NYC’s Polo Club and as Executive Chef at Le Cirque.
In 1993, he opened his eponymous restaurant Daniel on East 76th Street (the current location of Café Boulud). Five years later Daniel was relocated to its current location, in the same space that used to be home to Le Cirque when Daniel Boulud was a chef there.
Among numerous stellar reviews and accolades, the restaurant is the recipient of three stars from the New York Times, 2 Michelin Stars, the “Outstanding Service” and “Outstanding Restaurant” James Beard Awards in 2009 and 2010. It was also ranked in Elite Traveler’s Top 100 Restaurants in the World in 2018.
As for Chef Daniel Boulud, he received numerous awards as well, amongst which the James Beard Foundation Awards for “Outstanding Chef”’ and “Outstanding Restaurateur” , the Culinary Institute of America’s “Chef of the Year” Award in 2011, and the Lifetime Achievement Award by the World’s 50 Best Restaurants in 2015.
Once you pass through the revolving doors with the coat check to your left and a cozy bar and lounge to your right, you are invited to the main dining room which is impressive with the grandeur and refinement of its neo-classical architecture.
From the kitchen, Executive Chef Jean-François Bruel, Chef de Cuisine Eddy Leroux, Executive Pastry Chef Ghaya Oliveira and their team, delight the guests with a splendid and creative seasonal menu rooted in French tradition.
For whom
Anybody in search of a memorable dining experience in a refined and warm atmosphere.
Daniel is the perfect place for a romantic dinner or a special occasion.
Story
Daniel Boulud grew up in Saint-Pierre-de-Chandieu, a small town located in the area of Lyon, France.
After working for some famous chefs in France such as George Blanc, Roger Vergé and Michel Guérard, Daniel Boulud came to New York in 1982 where he worked at NYC’s Polo Club and as Executive Chef at Le Cirque.
In 1993, he opened his eponymous restaurant Daniel on East 76th Street (the current location of Café Boulud). Five years later Daniel was relocated to its current location, in the same space that used to be home to Le Cirque when Daniel Boulud was a chef there.
Among numerous stellar reviews and accolades, the restaurant is the recipient of three stars from the New York Times, 2 Michelin Stars, the “Outstanding Service” and “Outstanding Restaurant” James Beard Awards in 2009 and 2010. It was also ranked in Elite Traveler’s Top 100 Restaurants in the World in 2018.
As for Chef Daniel Boulud, he received numerous awards as well, amongst which the James Beard Foundation Awards for “Outstanding Chef”’ and “Outstanding Restaurateur” , the Culinary Institute of America’s “Chef of the Year” Award in 2011, and the Lifetime Achievement Award by the World’s 50 Best Restaurants in 2015.
Seriole: Citrus Cured Hamachi, Chive AÏoli, Cardamom-Beet Purée, Mizuna Salad
My Experience Over The Years
I discovered Daniel 10 years ago when I first arrived in New York. My husband and I were celebrating my birthday and we immediately fell in love with the charm of this place. Over the years, we’ve had more wonderful dinners at Daniel, always leaving with the feeling of having experienced something beautiful and unique.
The cuisine reflects Daniel Boulud’s French heritage, in a creative and modern way. It is inspired by beautiful ingredients which the team sources carefully and works with, with respect and talent.
I can’t tell you about all the splendid dishes that I had at Daniel but I can tell you that each one of them always felt meticulously thought out and executed like the Hamachi, cured in citrus and served with chive aioli, cardamom-beet purée and mizuna salad or the Scottish Langoustine, paired with arugula bavaroise, white sturgeon caviar, wasabi oil and yuzu crème fraîche. One of my favorite appetizers is the Poularde which is a beautiful mosaic of Four Story Hill Farm hen and foie gras, paired with artichoke, winter black truffle vinaigrette and watercress salad, and served with a hazelnut toast.
The entrees are just as spectacular like the Millbrook Farm Venison stuffed with foie gras and married with hints of chestnut, oat, Honeycrisp apple, celery and Poivrade sauce.
When it comes to dessert, Executive Pastry Chef Ghaya Oliveira, delights the guests with sublime creations, remarkable for the subtlety of their flavors and textures. She is a wizard with both fruits and chocolate and it is no wonder she received the James Beard Award for “Outstanding Pastry Chef” in 2017. During my last visit, I was especially amazed by the Canneberge, a cranberry and red current vacherin, marrying Rooibos tea Chantilly, pomegranate molasses and sumac meringue.
Besides the exquisite cuisine, I love the chic and elegant decor of the dining room as well as the atmosphere of the restaurant which is at the same time refined and warm. The team in the dining room are just as talented as the team in the kitchen and though the space seats an average of 150 guests per night, the tables are so extremely well-spaced and the service is so attentive and caring that you almost feel pampered as if you were the only guests.
I think passion and generosity are probably among the main ingredients at Daniel. You can feel them on your plate as well as chatting with the team in the dining room. It is probably why when you leave you feel like you haven’t just had a superb dinner but a soulful and memorable experience.
~Nathalie, February 14, 2019
I discovered Daniel 10 years ago when I first arrived in New York. My husband and I were celebrating my birthday and we immediately fell in love with the charm of this place. Over the years, we’ve had more wonderful dinners at Daniel, always leaving with the feeling of having experienced something beautiful and unique.
The cuisine reflects Daniel Boulud’s French heritage, in a creative and modern way. It is inspired by beautiful ingredients which the team sources carefully and works with, with respect and talent.
I can’t tell you about all the splendid dishes that I had at Daniel but I can tell you that each one of them always felt meticulously thought out and executed like the Hamachi, cured in citrus and served with chive aioli, cardamom-beet purée and mizuna salad or the Scottish Langoustine, paired with arugula bavaroise, white sturgeon caviar, wasabi oil and yuzu crème fraîche. One of my favorite appetizers is the Poularde which is a beautiful mosaic of Four Story Hill Farm hen and foie gras, paired with artichoke, winter black truffle vinaigrette and watercress salad, and served with a hazelnut toast.
The entrees are just as spectacular like the Millbrook Farm Venison stuffed with foie gras and married with hints of chestnut, oat, Honeycrisp apple, celery and Poivrade sauce.
When it comes to dessert, Executive Pastry Chef Ghaya Oliveira, delights the guests with sublime creations, remarkable for the subtlety of their flavors and textures. She is a wizard with both fruits and chocolate and it is no wonder she received the James Beard Award for “Outstanding Pastry Chef” in 2017. During my last visit, I was especially amazed by the Canneberge, a cranberry and red current vacherin, marrying Rooibos tea Chantilly, pomegranate molasses and sumac meringue.
Besides the exquisite cuisine, I love the chic and elegant decor of the dining room as well as the atmosphere of the restaurant which is at the same time refined and warm. The team in the dining room are just as talented as the team in the kitchen and though the space seats an average of 150 guests per night, the tables are so extremely well-spaced and the service is so attentive and caring that you almost feel pampered as if you were the only guests.
I think passion and generosity are probably among the main ingredients at Daniel. You can feel them on your plate as well as chatting with the team in the dining room. It is probably why when you leave you feel like you haven’t just had a superb dinner but a soulful and memorable experience.
~Nathalie, February 14, 2019
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