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Daniel

96
TripExpert Score based on reviews in 19 publications
  • 43337
  • 43323
    Smoked Paprika Cured Hamachi, Arugula Pesto, Eggplant Coulis, Avocado, White Sturgeon Caviar
  • 43343
  • 43321
    Poularde and Celery Mosaic, Foie Gras, Black Truffle, Hazelnut-Artichoke Purée, Chestnut, Tatsoi Salad
  • 43340
  • 43342
  • 43326
    Pan-Seared Black Sea Bass, Kabocha Squash-Potato "Macaire" Creamy Leek, Nasturtium Salad, Syrah Sauce
  • 43339
  • 43322
    Apple Vacherin, Calvados Chantilly, Coriander Meringue, Granny Smith Apple Sorbet, Kaffir Lime-Caramel Sauce
  • 43331
  • 43327
    Opalys Coffee Mousse, Pecan Feuilletine, Meyer Lemon-Praliné Sorbet
  • 43341
Badge 96

Outstanding

say expert reviewers

Top 1% in New York About the TripExpert Score

19 expert recommendations

22

BlackBook

Superstar French suited to your dramatic entrances. Like a Roman palazzo, hitting Corinthian columns, glitzy chandeliers, clean white scheme.

50

Bloomberg

The dishes of Boulud...are large both in flavor and size. It's assertive cooking that combines classic French technique and tradition with American boldness and innovation. Full review →

14

Concierge

Why go to Daniel? Because you owe it to yourself to experience the real thing at least once. French haute-cuisine restaurants are vanishing from New York, but Daniel, on the Upper East...

8

Condé Nast Traveler Tick Editor's Pick

If you don't want to commit to a whole meal, you can choose from an à la carte menu in the lounge, where you'll be as coddled as you would be in the opulent dining room. Full review →

17

DK Eyewitness

Chef Daniel Boulud’s flagship restaurant features a Venetian Renaissance-inspired dining room, one of the most luscious settings in town.

6

Fodor's Tick Choice

One of the most elegant dining experiences in Manhattan. Full review →

53

Forbes Travel Guide 91

After a massive redesign in 2008 under the command of famed designer Adam Tihany, the space marries neo-classical sophistication and organic playfulness. Full review →

1

Frommer's 34

Restaurants, as we all know, are more than just places to get fed. We use them to celebrate the milestones in our lives. Full review →

21

Gayot 19.0

Chef extraordinaire and entrepreneur Daniel Boulud oversees more than a dozen restaurants worldwide, of which his eponymous fine dining establishment Daniel is the apex. Full review →

Sommelier Raj Vaidya will help you choose from the wine list that boasts 2,000-plus selections.
2

Lonely Planet

This chichi French palace features floral arrangements and wide-eyed foodies who gawk over plates of peekytoe crab and celery-root salad. Full review →

11

Michelin Guide Tick 0 Stars

Daniel remains the type of restaurant where one can never be overdressed. However, its ambience has a calm elegance and less aggressive exclusivity than one might expect. Full review →

23

New York Magazine Tick Critic's Pick

How sad that the word special has been denatured to sound more specious than praiseworthy. Because Daniel Boulud really is special. Full review →

3

New York Times 95

After a late-summer sprucing-up so extensive it was more transplant than lift, Daniel has a swaggering metallic shimmer in place of that simpering rosy glow. Full review →

10

Rough Guide Tick Star

Expensive gourmet fare from chef Boulud (again) – think black sea bass in Syrah sauce and “quartet of pig provençale”.

49

The Infatuation 9.1

Clearly this is a world-class dining establishment, as evidenced by a bunch of Michelin stars and Barack Obama visits. Full review →

47

The New Yorker

A similar paradox defines the food: luxurious, sometimes surprising combinations, which, when all is said and done, seem simple. Full review →

9

Time Out 69

Even in the worst of times, a world-class city needs restaurants offering the escape of over-the-top coddling and luxurious food... in short, a place like Daniel. Full review →

12

Travel + Leisure

The namesake of acclaimed chef Daniel Boulud, this New French restaurant is often lauded as one of the best in the nation. Full review →

19

Zagat

Still the "hautest of haute" after two decades, Daniel Boulud's "magnificent" Eastsider offers a "religious experience" via "otherworldly" prix fixe–only New French cuisine. Full review →

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