60 E. 65th St., New York, NY, 10021
nr. Madison Ave.
By DivaDiner on 12/15/2008
Their mixologist/bar manager is a complete genius. BehindtheBurner.com did a fabulous segment that shows how he creates his exotic strawberry "pearls". Linky here! http://video.behindtheburner.com/video/Cocktails-with-Mixologist-Xavie It's so freaking cool, great insight into the restaurant!
By Hadhafang on 12/11/2009
Great Service, Lovely Ambiance, Cushy couches, Delicious
By svandal on 7/13/2010
I have visited several 1-3 star restaurants in Europe and I can't understand how Daniel is regarded as a three star restaurant. I spent $1000 on a taste menue for two. First it was only eight courses - I'm used to at least 12. The selected wines were good but out of the eight courses only one gave me a close "wow" experience. For a three star place ALL courses should give me a "wow" factor! Also one of the corses was ordinary duck/goose liver - what is that??? Even though it's good I can buy my own can of goose liver... Another thing, we didn't wear our best but ok because we travelled light on our way to a djungle tour in Costa Rica. We were kind of treated like second class people. One recommendation: Spend your money elsewhere!
By ahranj on 11/9/2007
one word to describe the experience....blah. Just everything about it was so awful. I felt like i was at a banquet hall for restaurant week. Our table got the four course tasting menu and left hungry. None of the dishes were memorable.The canapes tasted like they were made hours before they were served. The server didnt even know who ordered what. The wine pairing was a joke, they served everyone at the table the same horrible red wine when we ordered different meats. The desserts were ok but lacked presentation, just a sliced piece of cake with a quenelle of ice cream, how boring. The best part of the meal were the petit fours and the madelines they served at the end. Truly sad. I'd rather spend my $$$$ somewhere else.
By wierzbao on 1/5/2004
Not quite what I expect from a haute cuisine restaurant... The service very was very very poor: the room is very crowded; we got a table which made me feel like being in chinatown (close to the kitchen and very close to the next 3 tables...); no one could really help us with the menu and describe the food precisely- then the food was not exceptional: the scallops are better at craft; the tuna tartar is good as it has caviar on the top... (but not very inventive), the black cod is better at Matsuri... only the bass was really interesting... Haute cuisine should be associated to surprise, excitement, discovery of flavors you never had before. We got none of this when we had dinner there!
By Exuparem on 1/28/2003
if you plan to go Daniel. I would be hard pressed to find any criticism of the cooking at Daniel. Everything was superb from the amuses-bouches to the petit-fours, but I was uncomfotably full after the meal. The dining room is pleasant and perfect for people watching. The service was a bit facetious at times. Overall a nice experience, just do a little fasting beforehand.
By motherhen on 11/21/2006
Food: Potato crusted fish fine, perfectly cooked but just ok. Steak OK. Vegetarian offering TERRIBLE Lemon dessert to die for. Service: the waiter ARGUED with us. Atmosphere: Lovely, SERIOUS Value: SOOOOO not worth it. Compared to a moderate bistro in Paris such as unrated La Bastide d'Odeon, the food isn't even close except for that dessert. I will say that despite the arguing waiter, the service was still over the top. Nothing in Paris to even compare.
By Elizabeth27LV on 5/16/2007
I loved the decor at Daniel - and the experience was good overall. I went with a friend while visiting NYC - I have dined at Daniel Boulud's restaurant in Las Vegas, but this was my first time at one of his NY Restaurants. I give the food an 8 - it was wonderful, but not excellent (and VERY expensive). The server had an attitude. He was a snob, to put it nicely. I understand that restaurants of this caliber need to maintain a certain "image" - but I have been to several upscale French restaurants and they seem to be able to be friendly to their guests while simutaneously being "high class". The majority of Chef Daniel's staff takes this attitude overboard - fake French accents, snide remarks (making us feel uneducated) about the food/wine and just a little too uptight overall. I WOULD go back. I just didn't think the place was as perfect as people say it is.
By scottpsolomon on 7/26/2010
I've probably eaten here 10 times or so over the years, so figure 50+ dishes given some tasting menus, what is most memorable about the place is how unmemorable any of it has all been. They used to have a really great sommelier, though, named Jean-Luc Le Du. Boulud is another one of these dudes who can't make one restaurant really outstanding, so he opens 10+ restaurants and presides over his "empire."
By prontomac on 1/30/2004
In January 2004, 2 of us dined at a small, excellent and well located table in the center on the main dining room. The room and views are very nice, and the table distances better than average. Food and wine, were, of course, excellent. Service was satisfactory, but not where it needs to be for such an establishment. The Wine Steward was lethargic and remote, and the gallery around the main room provides too many opportunities for the staff to engage each other, when they should be paying attention to the customers! The noise/busy-factor tempo in the room is a higer amplitude than it needs to be. Daniel, however, was present, greeting customers, chatting away, and very nice.