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:
Three variations of winter squash.
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
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
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
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
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
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
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