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New York

Daniel

Cuisine: Catering, European, French, Vegetarian, Seafood

Price: $$$$

60 E 65th St.

New York, NY 10065 | See Map

Neighborhood: Upper East Side

(212) 288-0033 | Reserve Online

www.danielnyc.com

Mon - Thu: 5:45PM - 11PM

Fri - Sat: 5:30PM - 11PM

At A Glance

  • Healthy Options
  • Reservations
  • Wheelchair Access
  • Alcohol
  • Bar
  • Beer/Wine
  • Good For Groups
  • Breakfast
  • Catering
  • Dinner
  • Lunch
  • Vegetarian Options
Zagat
Daniel

food

28

decor

28

service

28

“Everything’s exquisite” – from the “breathtaking” New French cuisine to the “above-and-beyond” service – at Daniel Boulud’s UES “class-act” flagship, where the "aristocratic" dining room is voted No. 1 for Decor in NYC; the prix fixe–only menu is ideal “when you want to be lavished”, though some do “love eating in the barroom”, where you can order à la carte; wherever you land, bear in mind that “jackets (and money belts) are required.”

About the Restaurant

Since it opened in 1993, Daniel Boulud's namesake restaurant has been the toast of New York City. And when he moved to a new location in 1999, he brought his legion of admirers and three Michelin Stars with him. Here, the French chef does his homeland proud with brilliantly simple French fare and world-class service. The dining room is an opulent, almost Moorish palace—the entryways evoke the courtyard at the Alhambra—that invites reverence for the food.

The six-course tasting menu is about $195 and the eight-course chef's tasting menu $220, but you'll forget about the price tag by the time the bill comes. The pillars of the menu are Boulud's perfect execution of classic French cuisine. The olive oil poached cod salad is served with a mussel-parsley vinaigrette on a perfectly-symmetrical bed of pickled hon shimeji mushroom, chorizo, artichoke, and smoked sablefish. The chorizo stuffed rabbit saddle is as far out as it gets, but even there Boulud isn't shoving his culinary mastery in your face—it's served on top of a bean ragout with grilled onion puree. Those with a sweet tooth will have tough decisions when the dessert menu comes around. The blood-orange Campari sorbet or the Kenyan coffee ganache? Perhaps the chocolate hazelnut biscuit? Better get them all.

With such an enduring reputation for precision cuisine and service come large crowds. Call at least two to three weeks ahead.

Nearest subway
F to 63rd St.; 6 to 68th St.

What to tell a cabbie
Take me to the corner of 65th St. and Park Ave.

Click to see map »

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