- Worcestershire sauce introduced (1937)
A very grown-up restaurant on Manhattan’s Upper East Side, Daniel Boulud’s flagship Daniel maintains standards of service and cuisine — French haute cuisine, very much an endangered species today — that hark back to an earlier era. But the cooking is up-to-date and really, really good, and the menu changes daily. If you are lucky enough to score a reservation, you may sample dishes as part of a four-course $135 or seven-course $225 prix fixe menu under the watchful eye of executive chef Jean François Bruel. Slow-baked Jade Tiger abalone with endive, fingerling potatoes, and white sturgeon caviar; butter-poached halibut with braised artichoke, Tellicherry pepper, and sorrel cream; and glazed sweetbreads with potato gnocchi, Louisiana crayfish, sweet pea purée, cockscombs, and porcini are among the dishes you might be served.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015
- Daniel - Upper East Side - New York Magazine Restaurant Guide New York Magazine Skip to content
- Daniel Menu - Upper East Side - New York Magazine Restaurant Guide New York Magazine Skip to
- Daniel - Upper East Side - New York - Restaurants Search - The New York Times Log In Register Now