37 Tables

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. After a massive redesign in 2008 under the command of famed designer Adam Tihany, the space marries neo-classical sophistication and organic playfulness. Archways and balustrades are bisected by vine-like wrought iron sconces, Limoges chandeliers drape the dining room in warm light and understated leafy table arrangements stand out against otherwise neutral tones. 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 veal prepared three ways. The very attentive staff is a highlight, expertly helping well-heeled diners navigate the 1,500-bottle wine list and graciously amending tasting menus to fit your preferences. Choose between a three-course prix fixe and six- or eight-course tasting menus, or dine à la carte in the lounge.

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