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Daniel vs The Dutch

Both establishments are recommended by professional reviewers. Overall, Daniel ranks slightly better than The Dutch. Daniel comes in at #3 in New York City with endorsements from 19 reviews including The Infatuation, The New Yorker and Lonely Planet.

Daniel
Daniel
9 / 10
60 E. 65th St., New York, NY 10065
From $25 /night
Concierge 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..."
Fodor's Fodor's
"One of the most elegant dining experiences in Manhattan." Full review
Lonely Planet 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
Travel + Leisure 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
Zagat 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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The Dutch
The Dutch
9 / 10
131 Sullivan St, New York City, NY 10012
From $31 /night
Fodor's Fodor's
"Andrew Carmellini's homage to American cuisine is really an encapsulation of recent food and dining trends... And it all works well at this SoHo restaurant." Full review
Travel + Leisure Travel + Leisure
"Andrew Carmellini (also behind Tribeca’s buzzed-about Locanda Verde) hits all the right notes at this platonic ideal of the American bistro." Full review
Zagat Zagat
"Chef Andrew Carmellini's "delish" riffs on American dishes draw "trendsetters" to this "fashionable" SoHo "winner"." Full review
Rough Guide Rough Guide
Star
"Locally sourced produce and seasonal salads accompanying steaks, shellfish, hefty sandwiches, flavourful chilli, fried chicken and freshly baked pies."
Gayot Gayot
14.0
"Carmellini does his best work with the gamier meats like squab, which he serves with seared foie gras, or pecan duck with dirty rice." Full review
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