An iconic Upper East Side fine dining institution, offering a transportive European ambiance with classic French cuisine and an impressive wine list. Perfect for special occasions and business celebrations.
Daniel Boulud's flagship restaurant, an Upper East Side fine dining institution for over three decades, provides an iconic setting for significant business dealings and special celebrations. The elegant dining room, adorned with distinctive art and Bernardaud porcelain chandeliers, sets the stage for Executive Chef Eddy Leroux's classic French cuisine. Multicourse tasting menus feature high-quality dishes such as kataifi-crusted Alaskan wild salmon, complemented by an impressive French wine collection.
The cuisine is classic French, with tasting menus featuring dishes like kataifi-crusted Alaskan wild salmon and macadamia mousseline. While some praise the quality and presentation, others have found issues with specific items like hard bread, unappealing cheese plating, and small portions for dishes like duck. The restaurant also offers à la carte options and is known for its extensive French wine collection. A fabulous canelé is mentioned as a highlight, though only available with a full dinner.
"The port marinated duck is mentioned as a good, though small, dish. A fabulous canelé is noted as a highlight, but is only available with the full dinner."
Customer sentiment is mixed, with some praising the elegant ambiance, classic French cuisine, and impeccable service. However, others have noted a decline in quality, with specific criticisms regarding the bread, plating, and overall value, suggesting it may be perceived as stuffy or outdated by some.
Important Note
Some diners have reported issues with the bread being excessively hard, the plating of certain dishes (like cheese) being unappealing, and a general feeling that the restaurant might be outdated or overpriced for the experience offered.
"This user mentioned that Daniel used to give out beautifully packaged caneles as a souvenir/gift and they were incredible."
Positive"The original poster thanked the commenter for their recommendations."
Positive"Daniel is mentioned as a restaurant likely to be quiet and good for conversations."
Positive"This commenter suggested trying Daniel if the user can afford it, implying it's a high-end dining option."
Positive"Daniel is recommended for its atmosphere that can transport diners."
Positive"This user states that Daniel is 'garbage'."
Negative"This user suggests Daniel as a good option for solo diners looking for walk-in seating or bar availability."
Positive"Daniel was recommended as a dining option."
Positive"The commenter believes that Daniel would be a perfect choice for the occasion being celebrated."
Positive"Daniel was suggested as a great place for a meal."
Positive"Daniel was suggested as a restaurant choice."
Positive"This commenter enjoyed Daniel but stated they would not go back, contrasting it with Le Bernardin which they would revisit."
Neutral"This commenter recommended Daniel as a good option but preferred Le Bernardin for a last NYC meal."
Positive"This user recommended Daniel as a fine dining establishment where dressing up, including in a tux, is appropriate and encouraged, criticizing modern casual dress codes."
Positive"This commenter suggested Daniel as a restaurant where a tuxedo might be justified, questioning why there aren't more such places."
Positive"The commenter shares that Daniel's restaurants have been very accommodating of their food allergies, leading to exceptional meals."
Positive"The user clarifies their intention was to share their perspective and mentions having a positive experience at Oriole in Chicago, questioning if 'Blue Hill' was meant."
Neutral"This commenter is okay with removing ingredients from a dish but not with adding ingredients or mixing and matching."
Neutral"The commenter views ordering substitutions as a sign of a poor palate, lack of decorum, or childishness, with a rare exception for improving a dish."
Negative"The user agrees that fine dining is about experiencing balanced flavors and plating, not customization, and chefs do not have time for such requests."
Positive
