It is upscale but unqualified to be listed on my all-time recommended top 10 restaurants, or maybe out of top 20. Even though, Daniel is still one of the best French restaurants in Manhattan no doubt.
Yes, it's indeed romantic, and of course, elegant.
Mostly, Daniel is quieter than other fine restaurants with the same semi-crowded layout by its formal atmosphere. You might naturally reduce your volume.
Good Service.
Waiters follow S.O.P. 95％, as smiling robots. However, I don't consider it gorgeous. Some senior staffs are slightly arrogant - the higher position, the loftier manner. This is not easy to be detected, but somehow you can smell it. Anyway, they are all well-trained pretending to be friendly and modest.
Joining a formal French banquet at Daniel, there's a serious dress code. Even you've got an rich'n bald dad named Trump, do not wear jeans and cap here.
For men, jacket is required. (*Sometimes in summer you might forget to grab it from home. Don't panic, customers can always rent one from restaurant. Hope you love that magician look.) It has to be "stuck" on you at all time.
Food here is amazing.
Typical contemporary French cuisine which is...um...very French. Nowadays, many French chefs use oriental elements for various purposes. Sometime it tastes like Chinese food while you get a "Thai food" answer from your waiter.
Although the black miso sauce on scallop rosette makes it kinda Japanese, overall, Chef Daniel Boulud did a great job, especially the outstanding braised short ribs. Desserts are nice as well, no matter fragrant hazelnut mousse or impressive madeleine.
Daniel has won Wine Spectator's Grand Award since year 2002 by their great wine collections of Burgundy and Bordeaux. 2,5000 bottles inventory with 1,800 selections.
This is good for some main drug dealers, Hollywood movie stars, famous hip-hop rappers, and property tycoon sons of bitches who spend money as easy as taking dumps. Fortunately, it also provides its own private label wines in pairing plan which are not that stupid over-priced recently during its 15th anniversary. This is THE REASON Daniel becomes worth to be recommended immediately.
$98 exclude tax and tip ( Approx. $300 for everything include coffee and tea for a couple ) for 3 courses with 3 glasses of wine pairings featuring new favorites and classic Daniel dishes of last decade. Portions are big enough, desserts are luxuriant. Definitely a bargain.
You can now experience a basic Michelin dinner night with whoever you wanna woo. Don't hesitate to ask for 15th anniversary celebration menu when a greedy waiter brings you the regular one. It will be provided from Monday to Thurday 5:30 pm to 6:30 pm through Sep. 2009.
After this event, temporary put Daniel aside. Unless you are willing to pay extra for the beautiful renaissance interior. By the way, Chih-Chung Chen had been to this place with his wife, Jui-Ching Huang, on Thanksgiving 2006. I hope that is not a minus.
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Hours:
Mon-Thu, 5:45pm-11pm; Fri-Sat, 5:30pm-11pm; Sun, closed
Address:
60 E. 65th St., New York, NY 10021
Phone:
212-288-0033
Prices Range:
$105-$175
Payment Methods:
American Express, Diners Club, MasterCard, Visa
Cuisine:
French
Meals:
Dinner only
Chef:
Daniel Boulud
Wine Strengths:
Burgundy, Bordeaux
Wine Pricing:
Expensive
Wine Selections:
1,800
Wine Inventory:
25,000
Wine Director:
Daniel Johnnes
Sommelier:
Philippe Marchal
Official Website
www.danielnyc.com
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7 意見:
是陳致中跟黃睿靚嗎?
八卦新聞內容請參閱TVBS電子報：
http://www.tvbs.com.tw/news/news_list.asp?no=arieslu20061123191307
新聞圖片中的女士為Georgette Farkas，任職於"Daniel"，擔任公關工作。
你用英文寫的文章還是一樣好笑 :D
Makiyo講英文更好笑我告訴你。
這篇原本是寫給當地友人看的，因為專案期限很短。
文章發布不久後，Daniel即晋升為三星。往後要有相同的價格我想是很難了。
I visited there 2008 and that was one of the most expensive/ not that special dinners I ever had [ set menu1200 USD per person].
I recall that I send one black truffle fish back to the kitchen because of the blood vein.
我真的懷疑我真的很衰.
For a 1200 USD prefix, I'll send it back because the fish is dead.
One should apply minimal pressure to lift these concrete grinders and also hold it in flat motion while
working. concrete finishing
is very much like smoothing out frosting on
a birthday cake. * Not Ideal For Floors: While this is a great
option for the walls, it's a less-than-impressive option for the floors.
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