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Posted by ally's dad on 02/11/2009
I have eaten Daniel Boulud's food since he was a chef at Le Cirque many years ago. As a native of Burgundy, he is of the Paul Bocuse school of cooking, that is well prepared dishes, using the best ingredients, served in a beautiful restaurant with expert service. It is a cuisine that does not push the envelope, ie. Per Se, Jean-Georges, Momofuku KO, but is delicious and safe for most palates. It is very reminicent of Taillevent in Paris. Boulud's cuisine has evolved and is far more modern than it was say three years ago. The grand dining room has been redone, is more contemporary in a classy way and is very welcoming. The staff remains knowlegeable and very motivated to care for your most trivial wish - they are real pros. The food is wonderful with some really great tastes. The three course menu, with several amuse bouches first, at $105 is excellent and priced fair. The staff will tinker with it and add whole or sometimes half portions to make it a little grander at not an excessive tariff. Wine can be matched at whole or half glass at, again, fair prices. Deserts are really over the top. It is a place to entertain special friends and clients or have a very romantic night. You can't go wrong! Amities Gourmandes, ally's dad
Posted by Architect on 11/20/2008
Me and my wife went here for a birthday dinner. We ordered a Saint Laurent bordeaux, and the 6 course prix fixed dinner. The wait staff was wonderful. The waiter was also able to substitute my foie gras for the lobster bisque "En Croute". Overall the dinner was amazing, each course was wonderful and if I had the means to go back I would, but it was truley a once in a lifetime experience.
Posted by Anonymous on 11/19/2008
My boyfriend took me here last year for my birthday and I have to say that this ranks in my top 5 dining experiences. I have been dying to take my parents back. The food is incredible and the staff is accomodating, friendly, and completely unpretentious. It is worth every penny and is a great restaurant for any special occasion.
Posted by Anonymous on 11/17/2008
I took my boyfriend here for his birthday and every expectation was met. The service was wonderful, professional and truly made us feel welcome. The food was outstanding and the 6-course tasting menu was a real treat with every single course better than the one before. We had the wine pairings as well which were wonderful and it was an amazing experience. Definitely one of New York's finest restaurants.
Posted by Anonymous on 09/26/2008
I liked the food, the service, and the atmosphere. However, I expected everything to be superb, and nothing really was. Food was good, but one of those instances were you can't tell what it is before you taste it. If you are as picky as I am, it may pose some issues. My husband had to eat both my crab salad and the main course, as they turned out to be something totally different than what I had expected. Overall, it was a pleasant experience, but there are other French restaurants in NY that are just as good and much much more reasonably priced. I woudn't recommend.
Posted by Anonymous on 07/18/2008
My husband and I visited Daniel for his birthday. It was not our first time there, so we generally knew what to expect. The food was as good as ever. As noted by others, the portions appear small, but it would be hard to go home hungry. Service was very gracious, as always. My one and only criticism comes because I was the one who paid the bill, and I was also the one who chose the wine. We had a French burgundy that we have had many times before, and it was only average for $130. The wine list contains very few, if any, reasonably priced wines. Since we know and like wine, we are well aware of the retail prices of some of the selections, and the markup is really quite unusual. Our total bill for two was over $500, which would be almost impossible to avoid if you have anything to drink from the wine list. In fact, it could be quite a lot more. Will we go back? Definitely yes, because the place is exceptional, but I will continue to be unhappy with the wine selections. I do think a restaurant of this caliber should offer broader options.
Posted by minkovich on 06/13/2008
I find it difficult to be at Daniel because of the video cameras trained on the tables, viewable from the kitchen. Supposedly this helps the wait staff and the kitchen time the meal better, but I experience it as a gross intrusion of privacy. This was written up years ago in the New York Times, but seems not to have been publicized since then.