Answers from Our Experts (1)
Seasonal cuisine and market-driven dishes propel the menu at Daniel. Chef and owner Daniel Boulud’s food philosophy — using local products to produce modern French cuisine — can be tasted in each dish at his eponymous restaurant. The three-course prix fixe menu changes every few months, based on New York’s seasons, and includes special appetizers and main courses nightly, like the artichoke and squid ink raviolini with littleneck clams, ruby red shrimp, razor clams, sea beans, saffron cream and opal basil. Also available at the Forbes Travel Guide Five-Star New York restaurant are six- and eight-course tasting menus, which also change with the leaves, offering you an extended experience of Boulud’s vast culinary vision.