60 E 65th St, New York, NY 10065
Phone: (212) 396-3703
Fax: (212) 396-9014
Bike Parking: No
Attire: Formal (Jacket Required), Formal
Cuisines: Family Style, French, European, Continental
Alcohol: Full Bar
Takes Reservations: Yes
Outdoor Seating: No
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02/15/2012Provided by Citysearch -
Went to Daniel with my boyfriend (thanks, honey!) for our anniversary and it's super-fancy and elegant. The service was amazing from start to finish, but perhaps a bit too formal for my taste. The meal was exquisite, down to every detail. I wouldn't go here often but if you're celebrating a big event or special occasion, definitely splurge and go!
01/24/2011Provided by Citysearch -
We have eaten many fantastic meals in New York City, but the food at Daniel, the whole experience really, was more than memorable and highlights were many. Our favorites were the scallops appetizer on the seasonal menu, and the braised cheeks of veal on the main menu, both of which were unbelievable. I almost didn't want to eat the last bites because I didn't want to be finished with the dishes. That I will never be able to prepare such flavors and textures makes me a bit sad.
We enjoyed unique cocktails in the bar and my champagne mojito was delicious, For dinner, we had Lounge Seating, which was beautiful and cozy, with an army of attentive waiters.
The prix-fixe 3-course dinner was a lot of food. A fresh pea-themed tower of treats arrived as we read the menu, the bread basket made several rounds about the room, and the main portions were sizable. I had read a review that said to save room for dessert, and we were glad we did. The chocolate guanaja was excellent, and as we enjoyed cappuccino, trays and baskets of tiny complimentary sweets paraded out of the kitchen: hot, fresh madeleines and tiny yuzu pastries were really fine.
08/19/2010Provided by Citysearch -
i use too go the cafe,every year,special occasions until he stared to move and did not give a damn about the people there,4 people 200 each, pate out of a can,road kill for venision.i paid then icalled what i got was yea right bye,the staff was rude the bread surver was rubbing his dick on my shoulder,what a treat was that a bread stick or a veg they later used .why lie, these things do happen. so i went over to the new resturant wow big,beautiful,nice bar, had no res, early ,lady got me a table after drinks, then half way through some crazed client came in and yelled at me and the hostes because she gave his special table away.please grow up,great food, great service, .
07/13/2010Provided by Citysearch -
I have visited several 1-3 star restaurants in Europe and I can't understand how Daniel is regarded as a three star restaurant. I spent $1000 on a taste menue for two. First it was only eight courses - I'm used to at least 12. The selected wines were good but out of the eight courses only one gave me a close ""wow"" experience. For a three star place ALL courses should give me a ""wow"" factor! Also one of the corses was ordinary duck/goose liver - what is that??? Even though it's good I can buy my own can of goose liver... Another thing, we didn't wear our best but ok because we travelled light on our way to a djungle tour in Costa Rica. We were kind of treated like second class people. One recommendation: Spend your money elsewhere!
11/30/2009Provided by Citysearch -
Anyone who doubts that Daniel Boulud is a great chef, must have their sweetbreads checked. The man is such a perfectionist, and it comes through in ever dish, and every server. Considering he has quite a few restaurants, it is incredible that he is able to maintain the level of quality that he does. I have been dining her since it opened. The food only gets better, if possible. For special occasions, or a hot date, you will have her at ""Your reservations is under???"" Guaranteed to be a wonderful, impressive experience.
10/02/2009Provided by Citysearch -
the nicest looking food on plates, and the best quality you can ever imagine. the service is to die for, and the atmosphere is phenomenon. every single thing you put in your mouth made in at the restaurant. and the best thing, is daniel his on kitchen cooks every night..
05/20/2009Provided by Citysearch -
I went there in april 2009 with my fiance. We had the chef tasting menu which was a few more courses than the regular tasting menu. It was AMAZING!!! Every course was different but the transition from one to the next was great. The squab was really good!! We also added a cheese course and our head waiter helped us pick the cheese. I'm not a cheese person, but it was the BEST BEST cheese experience. And the dessert course for me was superb. I have a HUGE sweet tooth and it satisfied me. Oh, and they gave me an additional dessert with a birthday candle! A nice touch.
One more thing to mention--the service was FANTASTIC! they are so attentive and cleaned our table after every single course. really great.
Overall, everything met my high expectations. I had heard great things about this restaurant and it exceeded the expectations.