Flyout Menu
Daniel is an iconic New York City restaurant and the crown jewel of Daniel Boulud’s restaurant empire. To start, let us say this: it is a beautiful restaurant. From the entrance through the hall, where you can enjoy a drink, to the dining room that opens up in all its glory, the space is stunning.
You come here for a special occasion, to celebrate—or, like us, simply because it is a must for any foodie. We had the pleasure of bumping into Daniel the day before at one of his other establishments. He is the kindest chef we have ever met—someone you just want to hug and never let go. Following him on social media, it seems he is everywhere, from New York one day to Singapore the next, always with a smile. It is almost as if he has a superpower for popping up anywhere.
Foie Gras – Black Mission Figs – Walnuts – Peppered Brioche “Crackers”
Once seated, we received two glasses of champagne, compliments from Daniel, along with an extra course of Squash Velouté, and later a birthday cake with the correct number (no, I will not tell you!) and my name perfectly spelled. He had listened to our brief conversation, making mental notes—such a thoughtful gesture that we greatly appreciated. We only wished he paid the same attention to Daniel itself as he does to his guests. Sorry to say, Monsieur Boulud, but Daniel is in need of some supervision.
Firstly, it was loud, with groups of fours and sixes celebrating all around us. We were initially seated in the middle of the restaurant but kindly asked to be moved, as we could not hold a conversation there. Thankfully, it was no trouble, and we were given a table beside a wall, overlooking the restaurant. Still loud, but bearable.
Hamachi -Vodka Cured – Cucumber – Dill – Grapefruit – Yogurt – Wasabina Salad
The service was in full attack mode—no graceful service dance here, just full throttle. Combined with the large groups, it created a somewhat stressful environment. We also noticed tables left uncleaned after parties had gone.
Despite the atmosphere, the pace of service was sometimes slow, with waits for dishes to arrive, likely due to orders piling up in the kitchen. We admired the dinnerware by Bernardaud, but this clashed with thick, clumsy wine glasses, lacking the finesse expected at a Michelin-starred establishment.
Scottis Langoustine – Kataifi – Asian Pear – Brassica Rapa – Ginger Mousseline Sauce
Each dish was perfectly cooked, but they felt outdated, and the flavours did not always harmonise. It reminded us of fine dining in France 20 years ago. Perhaps “old-school” is the best description, though here it felt misaligned. Portions were also oversized, like the Squash Velouté, which felt more suited to a stand-alone lunch.
We enjoyed the Scottish Langoustine, beautifully prepared, but the Hampton Bay Monkfish, though expertly cooked, presented a confusing mix of flavours. We appreciated the hidden touch of lobster in the monkfish—a nice detail. By this time, almost three hours had passed. Perhaps due to lingering jet lag and the constant noise, we were feeling tired, so we omitted the final dish—the Scharbauer Ranch Beef Striploin—and dessert, opting instead for the Artisanal Cheeses – Selection From Around the World by Pascal Vittu. The sommelier made superb recommendations, enhancing the experience, and the service was friendly and spot-on, despite the drawbacks.
Monkfish – Bellota Chorizo Wrapped – Carabineros – Savoy Cabbage “Embeurrée” – Beluga Lentils – Sauce Mallorca”
For us, the evening was not ideal. While other guests celebrating may have had a lovely time, the noise! Acceptable in a French brasserie, but in a two Michelin star establishment? Unacceptable. Just before we left, we wished
M. Boulud could sit incognito at our table to see what we saw, to experience the dinner from our perspective.
We know this is impossible—perhaps he could borrow Inspector Clouseau’s old disguise from the Pink Panther films—but he should send out a mystery eater to observe firsthand, and perhaps to Le Gratin as well. As a chef’s restaurant empire expands, there is always the risk of assuming all is well without consistent oversight.
Some sweets
First time
Two-star
Dinner / Five dishes prix fix
~ 3 1/2 hours
Cozy
Outstanding
75 dB and more
No
No
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