Since opening in 1993, DANIEL has earned its place among the pillars of New York City’s bustling dining scene, receiving numerous accolades. Led by world-renowned Chef Daniel Boulud, DANIEL is steeped in French culinary history.
01/ Hospitality Service
Exceptional service, highly attentive, prompt, and accommodating. The staff is polite, professional, well mannered, and attentive. At Daniel, you’re welcomed with the warmest of hospitalities and a quality service that can only be measured in diamonds.
02/ Culinary Science
Mr. Daniel Boulud and his team make every effort to present each course as an experience to touch the 6th sense to transcend the dining experience. World-class presentation and preparation of all dishes. Quality ingredients with a consistent depth of flavor designed to be savored with every bite. Interesting combinations of subtle texture and taste and careful construction to balance and enhance vital flavors.
The Main Dining Room is a perfect blend of upscale modern French themes and old classic chic. European ivory arches and detailed patterned ceilings complement the presented meals in the main dining room. The Bar has an understated elegance with a contemporary charm. The Lounge is has a more cozy, intimate, yet sophisticated decor to it. The Skybox is a private dining space with a bird’s eye view of Daniel’s kitchen. For larger group parties one can reserve either the Bellecour Room or East Balcony.
A very classy ambience with sophisticated elements with romantic lighting to set the mood. An ideal place to celebrate a special memorable occasion like a marriage proposal, anniversary, or birthday. The energy of the finest quality people and service at work is palpable throughout the space.
05/ Wine & Spirits
Boasting more than 25,000 bottles, their cellar ranges from exceptional old-world wines to innovative offerings by young vignerons. The wine pairings were spot on and complimented every bite thanks to the very knowledgeable sommelier. His friendly demeanor and suggestions aided in the enhancement of course meals. A true delight was the Honoratus Rioja Crianza "Aurum" Spain 2008 in our opinion.
06/ Menu Selection
Prelude Menu with 3 and 4 pre-fixe menus. Dinner Menu consists of your choice of a 4-course prix-fixe, 7-course tasting menu, 8-course menu with Agnolotti White Truffle. A Vegetarian Menu is also available with a Four-course prix-fixe and Seven-course tasting menu. Fromage Menu is also available with a selection of perfectly ripe, seasonal artisanal cheeses from Europe and beyond selected by Pascal Vittu. Dessert Menu for final entree presented by Pastry Chef: Ghaya F. Oliveira. All the menu’s come with an optional wine pairing.