New York Times
and Michelin three-star French fine dining icon Daniel has topped nearly every major publication's list of the best restaurants in America. But the crème de la crème of haute French dining offers the kind of seduction that cannot be denoted by any sort of award, no matter how prestigious. Chef-proprietor Daniel Boulud and Executive Chef Jean Francois Bruel aim to alight all the senses, bringing sensual genius and gastronomic sex appeal to his Upper East Side flagship. Attention to detail and immaculate service are mere foreplay, as the real brilliance comes with such inspired culinary creations as black truffle-layered sea scallops in puff pastry, morels with duck and foie gras stuffing, and roasted tuna with country bacon, chanterelles and truffled beef jus. With more than 1,500 wine labels to choose from and a two-page dessert menu, one side devoted entirely to chocolate, love may not be a strong enough word to describe New York's long-term affair with this most exquisite restaurant.
"Again and again, I have been startled by the excellence of Mr. Bruel’s ingredients and his talent for unlocking all they had to offer. I have never tasted more calmly flavorful veal tenderloin, or fresher and more gently handled swordfish, or a more skillfully roasted breast of guinea hen. But some of these star ingredients were embedded in elaborate, multipart compositions that didn’t fully reward the attention they demanded. At times, the restaurant gave the impression that it was trying to garnish its way to greatness."
The James Beard Foundation: Outstanding Restaurant (national), 2010 Michelin Guide 2017
4.8 food rating (extraordinary to perfection)New York
magazine: **** (exceptional); Critics' Pick Time Out New York
: Critics' Pick