Chef Daniel Boulud is fastidious about details — like the clarity of his veal stock, the flower petals suspended in ice cubes in some of the cocktails and the complimentary basket of warm madeleines at meal’s end. But this is what’s kept Daniel firmly moored among New York’s most elite and elegant restaurants.
After a massive redesign in 2008 under the command of famed designer Adam Tihany, the space marries neo-classical sophistication and organic playfulness. Archways and balustrades are bisected by vine-like wrought iron sconces, Limoges chandeliers drape the dining room in warm light and understated leafy table arrangements stand out against otherwise neutral tones.
The very attentive staff is a highlight, expertly helping well-heeled diners navigate the 1,500-bottle wine list and graciously amending tasting menus to fit your preferences. Choose between a three-course prix fixe and six- or eight-course tasting menus, or dine à la carte in the lounge.
After a massive redesign in 2008 under the command of famed designer Adam Tihany, the space marries neo-classical sophistication and organic playfulness. Archways and balustrades are bisected by vine-like wrought iron sconces, Limoges chandeliers drape the dining room in warm light and understated leafy table arrangements stand out against otherwise neutral tones.
The very attentive staff is a highlight, expertly helping well-heeled diners navigate the 1,500-bottle wine list and graciously amending tasting menus to fit your preferences. Choose between a three-course prix fixe and six- or eight-course tasting menus, or dine à la carte in the lounge.
Our Inspector's Highlights
- The Forbes Travel Guide Five-Star restaurant from renowned chef and owner Daniel Boulud serves some of the finest French cuisine in the country and is known for its elegant plating and use of seasonal ingredients.
- From wrought-iron tree branches protruding from the walls, to the carpet’s circular patterns, the Bernardaud china and even the menus, the New York restaurant's design proves sophisticated yet intimate, just like the dining experience at the excellent eatery.
- Presented in 2009 with the James Beard Outstanding Service award for its high standard of hospitality, Daniel provides top-notch service that’s in line with the finesse of Daniel Boulud’s Five-Star French cuisine.
- Daniel offers sophisticated and creative French dishes with an American twist. The menus change every few months to reflect New York’s seasons and incorporate an abundance of seasonal ingredients.
- The sinfully sweet dessert menu is divided into fruit and chocolate dishes; we encourage you to try both. Either one will hit your sweet spot and round out a delicious meal at the New York City restaurant.
Things to Know
- Though Daniel is one of the largest Five-Star restaurants in New York, with a main dining room that seats 116, the space fills up quickly — it’s a favorite among critics, foodies and Upper East Siders — and reservations are required.
- Located on Park Avenue, Daniel is an elegant, upscale restaurant where the elite go to see and be seen. With that in mind, dress to match the service: Jackets are required and ties are suggested for gentlemen, while a nice dress, skirt or dark pants will do for ladies.
- The premier New York restaurant is open for dinner Monday through Saturday. The dining room is closed Sundays.
The Food
- The tasting menu at this Five-Star restaurant offers delicious meats and seafood, including a duck terrine with Sicilian pistachio, a snapper ceviche with celery vinaigrette or a Maine sea scallop with avocado-tomatillo coulis.
- Whichever dinner menu you choose, you're sure to get a taste of the chef's affinity for using the best and freshest seafood. It could be an appetizer like the peekytoe crab salad with cumin-carrot coulis, or an entree on the tasting menu like the mousseron mushroom and Maine lobster ravioli with pink peppercorn.
- There's a special tasting menu designed just for vegetarians. Appetizers like celery and fennel gazpacho and main dishes such as fennel royale with black mission figs or fricassee of wild rice with fava beans make for a scrumptious meat-free meal that doesn't sacrifice classic French taste.
- The complex desserts are divided between fruit indulgences, like a lemongrass-poached pineapple with coconut merengue, and chocolate treats, like a caramelized hazelnut sablé with dulce de leche cream, chocolate mousse and horchata ice cream.
The Chef
- Daniel Boulud is the chef and owner of Daniel, the premier French restaurant on New York’s Upper East Side.
- Born in Lyon, France, Boulud trained as a young man under renowned French chefs like Michel Guérard before making a name for himself in the States beginning in the 1980s. Boulud has taken the New York restaurant scene by storm since his arrival.
- After serving for years as chef at Le Cirque, Boulud staked his claim by opening his own institutions, including Daniel, Café Boulud, DB Bistro Moderne and Bar Boulud.
- His empire extends to Miami, Palm Beach, Vancouver, London, Beijing and Singapore — and it doesn’t look like he’s stopping anytime soon.
Amenities
Bar
Dinner
Jacket/tie required 
Private dining
Reservations recommended
Getting There
Stories
