Chef Boulud’s Daniel
The Daniel experience is mesmerizing and addictive. The moment you walk into this exquisite space, you are transported into a luxurious European inspired paradise that captures the essence of the fine dining experience. A masterpiece of Chef Daniel Boulud and designer Adam Tihany, Daniel sets the stage for lavish dining.
The crowd is elite, the most cultural and intellectual of Manhattan. Daniel caters to the connoisseur. It’s the attention to detail that creates an environment for the gourmet to indulge in. Of course, in the spirit of elegance, a jacket is the preferred attire. Awe-inspiring interiors resemble a Viennese palace with contemporary influence. Perfectly symmetrical Greek style pillars and arches contour the priceless porcelain chandeliers instilling a sense of grandeur felt at the holy classic temples. A tiered flower arrangement creates a sumptuous ambiance that builds an appetite for the ensuing banquet.
Though the main dining room plays no music, the environment is bustling and filled with revolving energy. The best place to sit is in the mirrored corner on the second tier. The perspective offers a view of elegant columns surrounding the space and set aside magnificent arches. Paintings from the renowned Mandy Valdez hang behind the pillars in couture fashion.
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interior photography by David Christopher Lee
The dinner is a “Three Course Prix Fixe” and includes the best of Daniel has to offer. The dishes are elegantly composed to complement each other in succession, as they are brought out one after another in a timely manner. The staff awaits with an acute sense. Any subtle hints from the guests in their desire for the next dish and their wish is granted. Daniel’s wine selection is superb, a splash of which cleanses the palette to savor the next dish to come.
The Maine Peekytoe crab is most delectable with a rich meaty texture. Served with anise hyssop spring roll, pickled papaya and champagne mango, all an impressive masterpiece with overlapping tonalities. Chef Boulud is known for combining ingredients that yearn for one another in perfect matrimony.
Duo of hamachi prepared “En Tartare”, it comes with romaine lettuce, wasabi tandoori spiced with pickled onions and sesame tuile. A light dish with a bite from the wasabi and pickled onions that embeds into the hamachi creating a mouth watering appetizer beging of the duo of dry aged black Angus beef to come.
Sweet and succulent the aged Angus beef is a work of culinary art. The red wine braised short rib, carrot gratin seared rib eye with pommes Dauphine and shallot confit are in perfect harmony with the rest of the platter. The carrots melt in your mouth with every bite and mix with the short rib in a whirlpool of flavor.
Top the evening off with a tainori chocolate dacquoise with rice crispy lemon curd dark chocolate ice cream. A mix of rich, sweet chocolate and a lemon zest is simply delightful. It will leave you with a tantalizing reminder of an amazing meal and an awe-inspiring experience.
www.danielnyc.com
60 E 65th St
New York, NY 10065
(212) 288-0033
article by: Yaroslav Kofman
Interior photography: David C Lee
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