Food: ☆☆☆☆☆

Service: ☆☆☆☆☆

Ambiance: ☆☆☆☆

Cost: $$$$$

I recommend: Everything!

 

 

 

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