Chef Daniel Boulud is fastidious about details—like the clarity of his veal stock, the flower petals suspended in ice cubes in some of the cocktails and the complimentary basket of warm madeleines at meal’s end. But this is what’s kept Daniel firmly moored among New York’s most elite and elegant restaurants. Eating here, you’ll happily part with stacks of greenbacks just to dig a fork into his legendary potato-coated sea bass or a dish of succulent Berkshire pig prepared three ways. The very attentive staff is a highlight here, expertly helping well-heeled diners navigate the 1,500-bottle wine list and graciously amending tasting menus to fit your preferences. Choose between three-course prix fixe and six-course tasting menus, or dine à la carte in the bar.

Daniel Information:

• French menu. Dinner. Closed Sunday.