Daniel, Upper East Side, NYC

Daniel, Upper East Side, NYC

 

Food: ☆☆☆☆☆

Service: ☆☆☆☆☆

Ambiance: ☆☆☆☆

Cost: $$$$$

I recommend: Everything!

 

Daniel on Urbanspoon

 

 

Daniel’s is the perfect place to pick for a momentous splurge.

I was taken there, along with the entire family, to celebrate my 40th birthday. We couldn’t have chosen a more ideal spot.

Chef Daniel Boulud has always been one of my favorites. In my eyes, he can do no wrong. Daniel is his flagship restaurant which has earned the distinguished honor of four stars from the New York Times and 3 stars from the Michelin guide. It is currently rated as the 8th best restaurant in the world. That’s a whole lot of accolades for one establishment, all of which are well deserved.

 

The minute you step into Daniel, you reality is altered. You are enveloped by a quiet grace that abounds the establishment. The decor, by Adam Tihany, is soft and unobtrusive. The service is courteous yet warm and the food…….oh the food!!!

 

Danile Boulud, along with executive chef Jean François Bruel have created masterpieces on a plate. We tried their eight course tasting menu. Each dish is been has been carefully constructed to maximize mingle flavors and textures to create a really sublime experience with each bite. The chefs have truly mastered the art of celebrating the best of seasonal ingredients.

 

The pastry chef Dominique Ansel ensures that you save the best for last. Once the savory courses are done, you are showered with  freshly baked mini-madeleines, petite fours, and mini chocolate squares. The dessert selection is really wide, where one half of the menu focuses on fruity desserts and the other on more chocolate based ones.

They are all beyond divinity!



Here is some of what we ate:


FIRST COURSE


  
Three variations of winter squash.


SECOND COURSE


DUCK TERRINE WITH HONEYCRISP APPLE

Served with Sicilian Pistachios, Golden Raisins

Pickled Barberries, Celery Salt


LOLA DUCK MOSAIC AND DAIKON RADISH

Served with Juniper Gelée, Fig-Red Cabbage Chutney Mustard Salad


 

VARIATION OF SATUR FARMS CAULIFLOWER

Braised Crosnes, Hollandaise Sauce


 

MESCLUN SALAD WITH FALL ROOT VEGETABLES

Grapes, Honeycrisp Apple, Orléans Mustard Vinaigrette


PEEKYTOE CRAB SALAD WITH SWEET PEPPER VINAIGRETTE

 

Hawaiian Hearts of Palm, Tarragon Oil and Young Fennel



THIRD COURSE


TRIO OF SPANISH MACKEREL

Warm with Cumin, Carrot Mousseline

Tartar with North Star Caviar

Poached with White Wine Gelée


MARINATED FLUKE WITH HORSERADISH BAVAROIS

Satur Farms Beets, Jerez Wine Gelée, Watercress Salad



 

FOURTH COURSE


SEA SCALLOPS LA PLANCHA WITH BROCCOLI

Tellicherry Pepper-Lemon Gremolata, Coco Beans, Bok Choy Salad


DUO OF FLORIDA FROG LEGS

Fricassee with Kuri Squash, Chanterelles, Pine Nuts, Crispy Lollipops, Black Garlic, Tahoon Cress

 



FIFTH COURSE


 

ROASTED BLACK SEA BASS WITH SYRAH SAUCE

Stuffed Leeks, Potato Confit, Caramelized Cipollini


 

DUO OF BEEF

Black Angus Short Ribs with Stewed Lentils Caramelized Salsify

Wagyu Tenderloin, Red Wine Glazed Pearl Onions, Carrot Confit, Bordelaise Jus


TURBOT ROASTED ON THE BONE

Cauliflower Mousseline, Glazed Crosnes, Green Peppercorn



SIXTH COURSE


 

WILD SCOTTISH HARE LA ROYALE

Braised Leg with Black Truffle

Bacon Wrapped Loin

Chanterelle Coulis, Sunchoke-Crosnes Fricassée


 

FLAX SEED CRUSTED MILLBROOK VENISON LOIN

Quince Marmalade, Butternut Squash Purée

Glazed Chayote, Sauce Grand Veneur

 



SEVENTH COURSE


DUO OF VERMONT QUAIL


Bacon Wrapped Breast with Glazed Celery, Leg Confit, Potato Gnocchi, Crosnes, Sauce Periguex



EIGHTH COURSE (DESSERT)


WARM GUANAJA CHOCOLATE COULANT

Liquid Caramel, Fleur de Sel, Milk Sorbet

Rivesaltes Domaine de Rancy Ambré


 

ORANGE AND HUCKLEBERRY VACHERIN

Navel Orange Compote, Meringue

Crème Chantilly


 

PUMPKIN CUSTARD WITH SPECULOOS

Vanilla Whipped Cream, Cranberry Sorbet


 

COCONUT SPHERE WITH VANILLA INFUSED PINEAPPLE

Basil Seeds, Cherimoya Sorbet


 

CARAMELIZED HAZELNUT SABLÉ WITH DULCE DE LECHE CREAM

Caraïbe Chocolate Mousse, Horchata Ice Cream


 

 

PETIT FOURS AND CHOCOLATES

 

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  • Jhoriuchi

    The decor had paintings of peoples faces in profile, that looked like modern
    interpretations of old Italian renaissance profile paintings. I’m not sure
    I’d call it soft and unobtrusive. Maybe interesting and noticeable without
    being garish. And the sauce for the roasted black sea bass strains very well
    so make sure you cover your lap fully with the napkin! The frog and the turbot
    and the quail were exquisite. If you are there for the eight course tasting menu,
    don’t eat too much bread and don’t drink too much wine. That being said, even
    the bread was delicious and I wish I could have tried all the different types.

  • Malini

    Jun,
    I hope u never wash those pants lest u forget!!!!
    No more wine for you….ever!!!
    And the bread….well I tried it all and it was all amazing – but the olive roll won!!
    Since u missed dessert…we are just going to have to go back next year!!

  • Pasna

    This is straight out of TOP chef!! each word is Epicurean poetry!! Lucky lucky u morr… U deserve a queens meal like this..

  • Justine Rossi-Barile

    I went there for my fortieth as well. Absolutely a culinary playground. You described it very well.

  • Anonymous

    As do you when you join our age group pansa!!!

  • Linkbuilding Software

    Hi,

    Excellent pictures and nice work.
    Linkbuilding Software

    Thanks.

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