Daniel - Daniel Boulud
Amazing dinner at Daniel. Gorgeous and classical ambience with certain taste of good French/ authentic American but with lots of Japanese essence. Each portion of the dish was pretty big. Wagyu beef was amazing. (no extra charge)
-Maine Lobster Salad with Coconut Fennel Panna Cotta, Coral Crewam, Pickled Buddha Hand Lemon
-Grilled Madai with Satur Farm Leeks Creamy Yuba, Enoki, Vegetable consomme
-Imperial Wagyu Beef Terderloin, Winter Black Truffle, Celery Roulade, Hazelnut sauce.
Daniel - Daniel Boulud
I visited this place with my friends and we enjoyed the atmosphere there. All the people there were dressed nicely and this restaurant must be a place for special occasions. I have ordered some seafoods for appetizer and the Lapin for the main dish. All the dishes were okay, but not as expected. I believe it is not that worth to spend a lot for their meals and there are much more better restaurants to spend moneys here inNYC.
Daniel was fantastic. We travel to the city for date nights regularly, but had never tried this restaurant. The ambiance and staff were extraordinary. While it was one of the most expensive meals I've ever had, it was one of the most memorable. We had the four course tasting which offers a sampling of various entrees. You cannot go wrong here.
Complimentary Champagne on Arrival- Marie Weiss, Brut Champagne, France NV
Fabulous Bread Selection- garlic parmesan, rosemary and black olive, fresh brioche, poppy & sesame seed baguette, multigrain gals #NoLeftovers gastronogram infatuation foodandwine nytfood
Additional Complimentary Champagne, Exclusive to Daniel- Pierre Paillard, Bouzy Grand Cru Champagne, Cuve Daniel, France NV
Special Reserve Wine Pairing 1: J.B. Becker Rheingau Riesling, Wallufer Walkenberg, Sptlese 1993
Maine Lobster en Gele- cauliflower mousseline, lime vinaigrette, white sturgeon caviar gals #NoLeftovers gastronogram infatuation foodandwine nytfood
Complimentary Wine Pairing 2: Pierre-Yves Colin-Morey, Saint Aubin En Remilly, Premier Cru Chardonnay, Burgundy France 2013
Complimentary Course: Hawaiian Kona Abalone- rosemary-tarbais bean pure, braising greens, Ibrico ham shavings, tatsoi salad gals #NoLeftovers gastronogram infatuation foodandwine nytfood
Special Reserve Wine Pairing 3: Chateau Suduiraut Sauternes, Premier Cru, France 1998
Tableside Preparation of the Flambed Foie Gras gals #NoLeftovers gastronogram infatuation foodandwine nytfood
Hudson Valley Foie Gras- williamine flambed duck foie gras, Asian pear, birch syrup, mache salad gals #NoLeftovers gastronogram infatuation foodandwine nytfood
"Most people think fine dining restaurants are overpriced. What's your take on that?" "You should also see where all the extra charges went - The dining experience. We are a french restaurant, we try to entertain guests during their 3 hours dinner with different entertainment techniques such as 'flamb' carving in the dinning room. Plus there is at least 25 dollars in hidden complimentary costs before people even order anything: For example, Laiterie Chagnon Culture butter from Qubec, Daily Baked hand rolled variety of bread made by our Master Chef Baker Francois Brunet, Seasonal Canaps and Amuse Bouche, Petits Fours, Assorted Valrhona hand made Chocolat, Basket of warm Madeleines, A specialty from Bordeaux named Canel to enjoy at home. High quality linen for our tablecloths and napkins, silver ware by Christophe, Porcelaine from Bernardaud and Glasses by Riedel, plus the weekly flower arrangements. All for free and they all cost a lot of money." Eddy Lerouxeddy is the Chef de Cuisine at restaurantdaniel, one of the top resturant in the world. Then whats the motivation behind it?" "This may sound cliche, but we love what we do. There's a lot of people grow-up eating mass-produced products everyday and they never had a chance to experience what food suppose to taste like 20 years ago. Restaurants like us always try to support traditional method of farming to provide the best taste with seasonal ingredients at peak of maturity." ------------------------------------------------- #CreateNYC / Photo & Interview : oyuxi
NYC FOODIE MEAL OF A LIFETIME: DANIEL
Phenomenal. Amazing. Mind-Blowing. Perfect. Unbelievable. Wow. These were the words escaping my mouth as I consumed a 6+ course tasting ($185) at Daniel (well, I tried the 6 different courses my companion had too, so that is really 12 courses!), the four-star flagship restaurant from chef Daniel Boulud.
Good things come to those who wait, and it took me 30 years to get this amazing French restaurant, and boy was it worth the wait. It could just possibly be the best meal of my life. The restaurant itself is gorgeous. After getting a full renovation a year and a half ago, the place is just a treasure to sit in.
I didn't use my flash on my camera, although I wish I had, for these pics do not do this edible artwork justice, from Executive Chef Jean Francois Bruel, but you will get the idea. Let us commence.
First, let us try one of the fabulous cocktails from mixologist Xavier Herit. The Smokey Bandit ($16), llegal Joven Mezcal, Jalapeño, Orange Curacao, Fresh Pineapple, Lime Juice. Refreshing and splendid. Cocktail perfection.
Well hello melon soup, oh how you tickle my taste buds with refreshing joy. A pleasant start.
Bon Jour, Mosaic of Lola Duck, Porcini and Red Wine Gelee. Your shallot confit and rapeseed vinagraitee do complement you so well. A work of art in front of me. I could stare at you for days. Alas, you taste so yummy.
Duck Terrine with Poached Rhubarb, Sicilian Pistachios, Frisee-Augula Salad, Sauternes Gelee. Thank you for being the best terrine of my life. Let us go for a walk some time.
Welcome, Trio of Spanish Mackerel, warm with cumin, carrot mousseline, a tartar with North Star Caviar, and poached with White Wine Gelee. You are unique, delicious, and just fantastic!
Peekytoe Crab Salad with Persian Cucumber, black sesame coulis, early mesclun, and radishes. Fabulosity.
Well, well, well, look at you Hazelnut and Chorizo Maine Sea Scallop with stewed gnocchi, corn fricasee and nasturtium salad. For a second I thought I had an orgasm in my mouth. Oh wait, I did.
Artichoke Raviolini in Saffron Sauce, with littleneck clams, squid, cuttlefish, and anise hyssop salad. You are mind-blowing. For a second, I thought I had another orgasm in my mouth. Oh wait, I did.
Grilled Yellowfin Tuna with Vadouvan, Hawaiian Hearts of Palm, Fennel Confit, and Basil Salad you are delectable. Lets go skinny-dipping together and explore the sea.
Black Sea Bass with Syrah Sauce, Leek Potato "Parmentier", Roasted and Tempura Celery you are invited to my bedroom any night. You are the sexiest, freshest piece of bass I ever did lay my eyes and tongue on. You melt in my mouth.
Hey There, Mind-Blowing Meat courses! Elysian Fields Farm Loin with Tandoori Spiced Shoulder, Minted Ratatouille, Ricotta Gnocchi, Broccolini, and Zucchini Flower Tempura, you are pitch-perfect lamb. I want to lie on a hammock with you and spend the days relaxing with your delicious beauty.
Ah, Duo of Beef, Black Angus Short Ribs with Quinoa, Spring Onion Confit in Red Wine, Wagyu Tenderloin with Chanterelles, Green Asparagus, and Tellicherry Pepper Jus. You are more like a Duo of love. Because I love you. Wait, was that God I just saw walk by, cause I feel like im in Heaven. Oh, I am.
Consuming Dominique Ansel's desserts at Daniel to end this mind-blowing meal, is like having sex with Angelina Jolie, and then after Angelina departs, having sex with Natalie Portman. These deal closers are wonderful.
Like Strawberries in Citrus with Mascarpone Cream, Almond Sponge, and Lemon-Limoncello Sorbet. Yes, please. Oh, yes!
Ahhh, Warm Guanaja Chocolate Coulant with Liquid Caramel, Fleur de Sel, and Milk Sorbet. You are truly unbelievable and exceptional! You ooze goodness and greatness. Thank you for my third orgasm of the night, I appreciate it. And you know what, Giandjua Sablé with Nyangbo Chocolate, Puffed Rice, and Hazelnut Ice Cream, you may as well join us in this culinary orgy. You are the wind beneath my wings.
So, if you crave four-star dining at it’s best; amazing, mind-blowing, and truly orgasmic dishes, Daniel is the restaurant you need to come to. If you go to Daniel’s website, you’ll hear a beautiful song playing which states, “Everyone dreams about heaven, nobody knows what to think..” Well, I think Daniel is Heaven, so say hi to God for me if you see him. I’m sure he’s dining there.
Restoranlar eletiriyoruz. Yemekleri lezzetsiz, elemanlar yetersiz, fiyatlar pahal, malzemeleri kt, valesi yok, havasz, karanlk, zensiz vs. Bunun gibi binlerce neden sayabiliriz. Peki mteri ahlak var m bu lkede? Kendimizi hangi konularda eletirmemiz gerekir? Bugn size en ok duyarsz kaldmz bir mteri ahlakndan sz edeceim: rezervasyon kltr. Bu lkede restoranlarda en byk sorun bu. Bir restorana telefon alyor. Akam 8'de 4 kii geleceiz deniyor. Restoran cironun en yksek olduu gnler olan cuma ve cumartesi gnleri masasn o isime ayryor. Saat 8 oluyor gelen yok, 8.15, 8.30 gelen yok. Mteriler rezervasyon yaptrp gelmedii gibi, bir zahmet telefon ap gelemeyeceini bile sylemiyor. Oysa bilmiyor ki telefonla igal ettii masa yznden, yine bir masa isteyen ve o akam oraya gelmeyi bekleyen mteriler oraya gelemiyor. Restoran belki de mdavim olacak mterilerden, o geceki cirodan oluyor. Bir restoran sahibi olsanz siz ne dnrsnz? Avrupa ve Amerika'da birok iyi restoran artk kredi kart numaranz almadan rezervasyon yaptrmyor. Rezervasyon yaptrp gitmezseniz btn o masa cretini ceza olarak dyorsunuz. Bu davran belki "mteriye bu terbiyesizlik yaplr m?" sorusunu aklnza getirebilir. Peki "yaamak iin bo durmamas gereken masalara ihtiya duyan iletmelere bu terbiyesizlik yaplr m?" sorusu aklnza gelmiyor mu? En byk hatamz da syleyeyim: "aman naslsa birileri gelir benim yerime!" dncesizliimiz... Kimse gelmiyor, gelmek isteyenler de daha nceden "masamz dolu" diye geri evrilmi oluyor. Yine bir baka hatamz "oras benim yerim bana orada hep yer var!" dncesi. O gn o restoran azna kadar doluysa, yer bulmas iin zorlayarak size sayg gsteren o elemanlar nasl zor duruma dryorsunuz hi dndnz m? Hepimiz restoranlar eletirirken aslan kesiliyoruz. Kendimizi eletirirken de ayn yrei gstermeliyiz. Emee sayg duyun sevgili dostlarm! "Rezervasyon" bir telefon elencesi deil. Sizi orada bekleyenler olduunu unutmayn! Mteri ahlaknz koruyun!
When Frank Bruni re-affirmed the four-star rating for Daniel earlier this year, his endorsement came with caveats not usually found in such a review: “it yields fewer transcendent moments than its four-star brethren and falls prey to more inconsistency,” and a clunker rate “slightly higher than a restaurant as ambitious as this one’s should be.”
I gave Daniel four stars in March 2007, but as I look back on that meal, I think it was the least satisfying of those to which I’ve given the highest rating. This must be taken in relative terms: obviously the food was very good. But four stars, meaning “extraordinary,” must be something more than that. When I looked back on that meal, and realized I couldn’t even vaguely recall very much of it, I realized that I must have overrated the place.
This feeling was cemented by a return visit last weekend. The décor has been brightened, the plush red velvet banished, but the food remains unexciting. I should clarify that our tastes are distinctly not biased against Chef Boulud because he has been cooking the same food for twenty years. We love the classics done well. Actually, there is nothing more exciting than breathing life into an old standard.
But among seven courses we had on a $185 tasting menu (click on image for a larger copy), there was not one I would especially care to have again. That’s not because there was anything wrong with them—to the contrary, I have great respect for the care with which most of them were put together. But all of that effort yielded curiously dull effects.
Part of me wished we had selected the $105 prix fixe. Several of the items offered there sounded a lot more interesting. On my next visit to Daniel—though I assure you, it probably won’t be anytime soon—we will probably go that route.
The bifurcated service at Daniel—one level for the anointed, another for everyone else—is the stuff of legend. We experienced none of this. We found all of the servers friendly, efficient, and highly professional.
But there were several inexplicably long waits, which struck us more as inattention than snobbery. We figured that by 10:15 p.m., the time of our reservation, the restaurant would be starting to thin out. To the contrary, we were kept waiting until 10:45.
While we cooled our jets in the bar, it seemed like forever until someone came to took our drinks order. The party next to us endured a similar wait, and they appeared to be known to Chef Boulud, who came over to say hello; they were later seated in a secluded nook designed (or so it appeared) for V.I.P.s.
We do understand that restaurants sometimes run behind for reasons beyond management’s control, but we think an explanation—or at least an apology—was in order, and under the circumstances our drinks should have been comped.
The one thing they did to help us bide our time, was to serve the amuses-bouches in the bar (photo right).
When we were seated, there was another fairly long wait before bread (many varieties of it—none warm) was served. Once our tasting menu was underway, service moved along at a good, but not hurried, pace. As it was, we were not out of there until 1:00 a.m., by which time only one other table was still seated.
The tasting menu format offers choices for every course, and we diverged on all but one of them, which allowed us to taste a good cross-section of the menu. (Most of the tasting menu items are also available on the prix fixe.)
Mosaic of Capon, Foie Gras, and Celery Root. Pickled Daikon, Satur Farms Mâche, Pear Confit (above left)
Pressed Duck and Foie Gras Terrine. Chimay Gelée Chestnuts, Red Cabbage Chutney (above right)
These were both labor intensive dishes, and you had to respect the artistry involved. The Mosaic of Capon was the more satisfying of the two.
Maine Peekytoe Crab Salad. Celery, Walnut Oil, Granny Smith Sauce (above left)
Olive Oil Poached Cod “en Salade”. Artichoke Puré, Tarragon Dressing, Lemon Zest (above right)
The crab salad was the more successful of the two. The juxtaposition with apples struck us as especially clever. The poached cod salad didn’t have much flavor.
We both made the same choice for the third course: Handmade Spinach Tortelloni. Chanterelles, “Tomme de la Chataigneraie,”, Lomo, Black Garlic (left).
(The other choice for this course was a butter poached abalone with yellow curry braised greens, crispy rice, and chayote.)
Once again, we were impressed by the amount of labor that had gone into this dish, but the flavors were far too muted.
Whole Grain Crusted Skate. Chanterelles, Swiss Chard, Caper Chicken Jus (above left)
Loup de Mer with Syrah Sauce. Leek Royale, “Pommes Lyonnaise” (above right)
The blizzard of vegetables surrounding the skate was arguably more impressive than the skate itself. The Loup de Mer was somewhat unappetizing; on the plate, it resembled an eel.
Elysian Fields Farm Lamb Chop. Garbanzo Bean Fricassé, Chorizo, Rutabaga, Chickpea Tendrils (above left)
Duo of Dry Aged Black Angus Beef. Red Wine Braised Short Rib with Parsnip-Potato Gratin, Seared Rib Eye with Black Trumpets. Gorgonzola Cream (above right)
The lamb and the short rib, although correctly prepared, seemed pedestrian for a restaurant on this level—or should I say, purported level. The ribeye was tough, and had none of the marbling that it should.
Citrus Biscuit with Pink Grapefruit. Buddha’s Hand Lemon Confit, Mandarin Sorbet (above left)
Warm Guanaja Chocolate Coulant. Liquid Caramel, Fleur de Sel, Milk Sorbet (above middle)
Birthday Cake (above right)
The citrus biscuit was the best of the three. The chocolate coulant was dry, and we didn’t bother finishing it. The birthday cake was better.
The meal finished with petits-fours (average) and the warm beignets (excellent) that, by this time of the evening, sadly went to waste.
While Daniel has the format of a four-star restaurant, with its high ratio of servers to customers, high-end servingware, labor-intensive preparation, sauces poured at tableside, and so forth, we found the food uninspired and dull. We hold nothing against Daniel for serving the same classics year after year. But they need to inspire more than just “respect” for the level of effort involved.
We respect Daniel, but we did not love it.
DANIEL NYC. Part 1 Vodka Flambed Hudson Valley Foie Gras, Frog Hollow Farm Plum, Wild Rose Marmalade, Young Peanuts Caramelized with Cayenne, Mizuna Salad Foie gras flambeado en vodka Hudson Valley, Cirualas de la granja Frog Hollow, Mermelada de rosas salvajes, Mans jvenes caramelizados con cayena, Ensalada Mizuna Restaurante del afamado chef Daniel Boulud con 2 estrellas Michelin. 2 estrellas son una garanta de altsima calidad, as que el nivel de cocina est sobreentendido. Ms all de eso quiero darles mis apreciaciones personales. La decoracin tiene mucho de art deco y me encanta que es bastante iluminado, no s ustedes pero me gusta ver bien lo que estoy comiendo, es un ambiente que lo hace sentir cmodo a uno. El servicio aparte de correcto es atento y agradable, poco rgido. Mi momento favorito cuando mi foie gras (en foto) lo flambearon en frente mo en una mini cocina que llevan a la mesa. boulud nyc
DANIEL NYC Part 2 Sea Scallops Ceviche Persian Cucumber, Radishes, Sea Lettuce, Finger Lime, White Sturgeon Caviar Ceviche de vieras. Pepino Persa. Rbanos. Finger Lime (ctrico australiano). Caviar de esturin blanco
DANIEL NYC Part 3 Dessert Time! Abinao Chocolate Mousse, Gianduja Petals, Dark Cocoa Sorbet Ruby Peach Mousse, Lemon Foam, Verbena Anglaise, Fresh Blueberries Poached Apricot, Coriander Gele, Cilantro Cream, Hazelnut Croustillant, Apricot-Lime Sorbet Madeleines
Daniel - Daniel Boulud
#3MichelinStar #Daniel by Daniel Boulud danielboulud in New York City. Guinea Hen Terrine. Dalmore, whisky gelee, young vegetable salad, parsley oil, mustard vinaigrette boulud
#3MichelinStar #Daniel by Chef Daniel Boulud danielboulud Chilled peekytoe crab "Cannelloni" Early summer melon, lime coulis, pickled ginger, mint
NYCFG's Foodie Picks: Top 3 Luxury Romantic Restaurants
NYC Foodie Girl's Top Foodie Picks --that's a hard topic! I'm asked a lot, "So, you write a blog about food - what's your number one place?" "Where should I go for the best NY pizza?" "Where can I have a romantic dinner?"
This happens often, so I thought I'd share some of my favorite spots in a series of posts, focusing on Manhattan, since this is where I primarily dine and know best.
This is my first post regarding Luxury Romantic Dining options - my top 3 picks. Your comments and feedback are welcome!
These are in no particular order, but here it goes:
Luxury Romantic Dining - NYCFG Picks the Top 3 for Manhattan - New York City:
Daniel - 60 East 65th Street (Upper East Side - between Park and Madison Avenue)
I love the ever-evolving menu and the delicate dishes that are created here. It's classy. It's Upper East Side haute cuisine. Attention to detail is everything. Oh -and the drinks can be pretty phenomenal too. Check the cocktail list and have one
before going into the main dining room.
Make sure you meet the dress code requirements and book your reservation ahead of time. It's fine luxury dining, so be prepared for top notch.
Full disclosure: I was engaged here and had my wedding reception hosted a la Daniel.
Read more Luxury Romantic Dining - NYCFG Picks the Top 3 for Manhattan - New York City http://www.nycfoodiegirl.com/2014/07/nycfgs-foodie-picks-top-3-luxury.html
Daniel is an award winning French restaurant located on the Upper East Side in New York City. One of famed chef Daniel Boulard's restaurants, it is regarded by many as one of the best dining experiences in New York City. Reviewers overwhelmingly give the restaurant the highest praise, almost all are five stars.
The restaurant offers both a prix fixe and a la carte menu. The prix fixe tasting menu offers several options - 3 or 7 courses, vegetarian, and seafood among them. Most recommended the tasting menu which allows the opportunity to sample many of the chef's finest creations. The restaurant also features a full bar and an extensive wine menu. Prices are high, however, most reviewers felt this was fair considering the quality of the venue.
Described as featuring neo-classical architecture, the ambiance at Daniel's is sophisticated and elegant. The restaurant is formal and jackets are required for the dining room.
Reviews are somewhat mixed in regards to service. While many reviewers felt that the service was personal and went above expectations, others felt that while the staff was efficient, they lacked warmth. Reviewers also advised to keep in mind that the restaurant books up close to two months in advance and to keep this in mind when seeking a reservation.