Monday, January 3, 2011

Daniel ♥ ♥



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.


IMG_0468Reception Area


IMG_0386Bar and Lounge


IMG_0406Main Dining Room


IMG_0404Raisin 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!


IMG_0401Amuse 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:

IMG_0409Duck Terrine with Honeycrisp Apple
Sicilian Pistachios, Golden Raisins, Pickled Barberries, Celery Salt


IMG_0414Lola Duck Mosaic and Daikon Radish
Juniper Gelee, Fig-Red Cabbage Chutney, Mustard Salad


Second Course:

IMG_0420Trio of Spanish Mackerel
Warm with Cumin and Carrot Mousseline, Tartar with North Star Caviar,
Poached with White Wine Gelee


IMG_0425Peekytoe Crab Salad with Sweet Pepper Vinaigrette
Hawaiian Hearts of Palm, Tarragon Oil, Young Fennel


Third Course:

IMG_0429Sea 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.


IMG_0433Fennel-Basil Raviolini
Littleneck Clam Emulsion, Broccoli Rabe and Chorizo
Very tasty.


Fourth Course:

IMG_0435Pumpkin Seed and Speck Ham Crusted Monkfish
Caramelized Endive, Glazed Jerusalem Artichoke, Doppelbock Beer Juice


IMG_0440Slow Baked Dover Sole
Satur Farms Spinach, Pommes “Saint Florentin,” Artemisia Tempura, Vadouvan Jus


Fifth Course:

IMG_0445Elysian 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.


IMG_0451Duo 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:

IMG_0455Warm Guanaja Chocolate Coulant
Liquid Caramel, Fleur de Sel, Milk Sorbet


IMG_0463Spiced Poached Bosc Pear
Gingerbread Biscuit, Red Wine Gelee, Ginger Ice Cream


IMG_0396Bosquet des Papes, Chateauneuf du Pape “Cuvee Grenache” Rhone 2001




IMG_0465Petit 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

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