My US trip rule: Only one splurge meal in each city, and eat like a beggar the rest of the trip.
For New York City, I choose Daniel, because it is, according to San Pellegrino, the 2nd Best Restaurant in the USA (second only to Alinea in Chicago), and the 8th Best Restaurant in the Whole Wide World.
Reception Area
Bar and Lounge
Main Dining Room
Raisin Walnut Bread, Rosemary Bread, Mini Baguette, Pumpkin and Sunflower Seed Bread
I know it’s just bread, but the raisin walnut slice is out of this world!
Amuse Bouche – Poached Lobster on Champagne Gelee, Eggplant Caviar Puree with
Tomato Coulis, Sardine with Iberico Ham
We go for the 6-Course Degustation and order each of the two choices for every course so we can try everything. Yep, I gotta try it all!
First Course:
Duck Terrine with Honeycrisp Apple
Sicilian Pistachios, Golden Raisins, Pickled Barberries, Celery Salt
Lola Duck Mosaic and Daikon Radish
Juniper Gelee, Fig-Red Cabbage Chutney, Mustard Salad
Second Course:
Trio of Spanish Mackerel
Warm with Cumin and Carrot Mousseline, Tartar with North Star Caviar,
Poached with White Wine Gelee
Peekytoe Crab Salad with Sweet Pepper Vinaigrette
Hawaiian Hearts of Palm, Tarragon Oil, Young Fennel
Third Course:
Sea Scallops “A La Plancha” with Broccoli
Tellicherry Pepper-Lemon Gremolata, Coco Beans, Bok Choy Salad
Scallop is plump and juicy, but the biggest surprise of all is the fried broccoli.
I’m in love with the crunchy vegetable.
Fennel-Basil Raviolini
Littleneck Clam Emulsion, Broccoli Rabe and Chorizo
Very tasty.
Fourth Course:
Pumpkin Seed and Speck Ham Crusted Monkfish
Caramelized Endive, Glazed Jerusalem Artichoke, Doppelbock Beer Juice
Slow Baked Dover Sole
Satur Farms Spinach, Pommes “Saint Florentin,” Artemisia Tempura, Vadouvan Jus
Fifth Course:
Elysian Fields Farm Lamb Loin
Shoulder “Barbajuan”, Turnip Confit, Chickpea Hummus, Meyer Lemon Crust, Harissa Piquillo Coulis
This tender and exquisite-tasting lamb makes up for the all mediocrity of the past courses.
Duo of Beef
Black Angus Short Ribs with Stewed Lentils, Salsify
Wagyu Tenderloin, Red Wine Glazed Pearl Onion, Carrot Confit, Sauce “Bordelaise”
Both are so mouthwateringly delicious I cannot decide which one I like best.
Sixth Course:
Warm Guanaja Chocolate Coulant
Liquid Caramel, Fleur de Sel, Milk Sorbet
Spiced Poached Bosc Pear
Gingerbread Biscuit, Red Wine Gelee, Ginger Ice Cream
Bosquet des Papes, Chateauneuf du Pape “Cuvee Grenache” Rhone 2001
Madeleines
Petit Fours
I don’t know… but this meal leaves me unimpressed. Yes, I love the 3rd and 5th courses, but the rest, I would say, don’t thrill my palate. Maybe I expected too much, or maybe it’s the freezing New York air. But hey, this is Daniel Boulud where jackets are required and there’s a lady at the door who takes my coat. I know S. Pellegrino tags it as the 8th best in the world, but not in my book… not in my book.
Daniel: 60 East 65th Street, New York, New York, USA. Tel: 212.288.0033
