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60 East 65th Street,
Tel: +1 2122880033
Fax: +1 2123969014
Daniel Boulud, born in Lyon, is very comfortable in the garb of Lord of the manor at this Venetian palace, the one-time Le Cirque location. Daniel is as majestic as modest in this aristocratic role, ruling this grand and elegant space with Byzantine and Moorish flair. The main dining room is a courtyard of graceful arches and stately columns. Light levels are romantically low. The staff layers on pinpoint service, discreet but always there, anticipating every need. Sparkling crystal and silver, red roses and china (designed for the restaurant by Bernardaud) complement the Daniel experience. Dinner is preceded by three amuse-bouches. The cuisine of Daniel and executive chef Jean-François Bruel is a beguiling blend of informed hominess and truffle-steeped excess. There's no getting around Daniel's signature sea bass in potato shell with Syrah sauce. Carnivores can't resist the beefy double feature: short ribs braised in red wine paired with a seared rib-eye with paprika pomme duchesse. Sommelier Philippe Marchal will help you choose from the 700-option wine list. While the intricate petits fours are always delightful, they are overshadowed by the exceptional buttery madeleines that are brought to the table warm from the oven. Forget Proust, the memory of these cookies is positively Pavlovian.
FORMAL FINE DINING
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