Photos: Daniel/Thomas Schauer
Restaurant DANIEL has reopened with a new menu, redesigned interior and contemporary art deco bar designed by Lalique. The fine dining establishment, led by Chef Daniel Boulud, is marking its 28th year in New York City.
Chefs Daniel Boulud and Eddy Leroux
“Throughout the 28 years of Restaurant DANIEL, it has always been an honor to work alongside the most talented, passionate and creative executive chefs in the kitchen, as well as in pastry,” said Chef Boulud.
Chef Shaun Velez
Today, our newly appointed Executive Chefs, Eddy Leroux and Shaun Velez, are joining their talents to ensure that Restaurant DANIEL’s strong commitment to hospitality and culinary excellence stay creative, relevant, exciting, and delicious as it concludes its third decade in the New York City dining scene,” Boulud added.
Florida Frog Legs
The meal begins with Maine Peekytoe Crab with Eckerton Hill Farm tomato “aspic” burrata cheese and anise hyssop; Sottish Langoustine with consommé and “mousseline,” spruce tip matsutake mushrooms and tapioca pearls; and Lehigh Valley Squab with terrine of foie gras, Long Island corn, tequila blanco geleé, and brioche feuilletée. Second courses include Florida Frog Legs “fricassée,” and Pocono Mountains Trout, while the mains bring Long Island Duck, Scharbauer Ranch Beef Striploin (for two), and Elysian Fields Farm Lamb Chop.
Elysian Fields Farm Lamb Chop
For dessert, there is Washington Apple Strudel, California Pistachio Petits Choux and Peruvian Dark Chocolate Au Cognac, among others.
Photos: Daniel/Thomas Schauer
A four course price fix menu is available for $181 per person with an optional wine pairing for $125. A seven course tasting menu is also available for $275 per person. There is also a vegetarian menu.
Daniel is located at 60 East 65th St, New York, NY (212) 288-0033
For more information, visit https://www.danielnyc.com
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