Daniel

Top 1% of restaurants in New York City
9/10

21 expert reviews

“Superstar French suited to your dramatic entrances. Like a Roman palazzo, hitting Corinthian columns, glitzy chandeliers, clean white scheme.”

– BlackBook

Concierge Concierge
"Why go to Daniel? Because you owe it to yourself to experience the real thing at least once. French haute-cuisine restaurants are vanishing from New York, but Daniel, on the Upper East..."
Fodor's Fodor's
"One of the most elegant dining experiences in Manhattan." Full review
Lonely Planet Lonely Planet
"This chichi French palace features floral arrangements and wide-eyed foodies who gawk over plates of peekytoe crab and celery-root salad." Full review
Travel + Leisure Travel + Leisure
"The namesake of acclaimed chef Daniel Boulud, this New French restaurant is often lauded as one of the best in the nation." Full review
Zagat Zagat
"Still the "hautest of haute" after two decades, Daniel Boulud's "magnificent" Eastsider offers a "religious experience" via "otherworldly" prix fixe–only New French cuisine." Full review
DK Eyewitness DK Eyewitness
"Chef Daniel Boulud’s flagship restaurant features a Venetian Renaissance-inspired dining room, one of the most luscious settings in town."
Michelin Guide Michelin Guide
2 Stars
"Daniel remains the type of restaurant where one can never be overdressed. However, its ambience has a calm elegance and less aggressive exclusivity than one might expect." Full review
Gayot Gayot
19.0
"Chef extraordinaire and entrepreneur Daniel Boulud oversees more than a dozen restaurants worldwide, of which his eponymous fine dining establishment Daniel is the apex." Full review
i
Sommelier Raj Vaidya will help you choose from the wine list that boasts 2,000-plus selections.
New York Magazine New York Magazine
Critic's Pick
"How sad that the word special has been denatured to sound more specious than praiseworthy. Because Daniel Boulud really is special." Full review
Rough Guide Rough Guide
Star
"Expensive gourmet fare from chef Boulud (again) – think black sea bass in Syrah sauce and “quartet of pig provençale”."
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