Daniel

Here are three unique or unconventional aspects of the Michelin-starred restaurant Daniel in New York:

1. The Skybox Dining Experience
Daniel offers a super exclusive "Skybox" that provides a bird’s eye view of the kitchen. This unique setting allows diners to watch the culinary team in action, creating one of the most distinctive dining experiences in New York City.

2. Architectural and Artistic Ambiance
The main dining room is designed with refined neo-classic architecture, featuring soaring coffered ceilings and custom Bernardaud chandeliers. The space also hosts a rotating art program with museum-quality pieces, blending fine dining with an immersive art experience.

3. The Lalique Bar with Art Deco Influence
The Lalique Bar at Daniel is crafted by the Paris-based Lalique Interior Design Studio, showcasing intricate, hand-crafted Art Deco-inspired designs. It offers rare spirits and innovative cocktails, including the restaurant’s famous White Cosmopolitan, making it a refined pre- or post-dinner destination.

The most honored or signature ingredients at Daniel, the Michelin-starred restaurant in New York, include:

• Foie gras: Used notably in the signature DB Burger, foie gras is rolled inside braised short rib and oxtail meat, adding rich fat and luxurious flavor that completes the umami profile of the dish.

• Périgord truffles: Featured in the DB Royale and Super Royale versions of the burger, shaved Périgord truffles elevate the dish with their earthy, aromatic luxury, especially during truffle season.

• Short ribs and oxtail: Braised slowly with red wine and mirepoix, these cuts provide tender, flavorful meat that forms the base of the DB Burger’s complex taste and texture.

• Scottish langoustines: Sourced when local produce is unavailable, these high-quality shellfish highlight the restaurant’s commitment to premium ingredients and seasonal sourcing.

• Foie gras terrine: A perennial menu item praised for extraordinary plating and flavor, showcasing Daniel’s mastery of classical French techniques with innovative presentation.

These ingredients reflect Daniel’s blend of classical French cuisine with luxurious, high-end components, often prepared with meticulous technique and seasonal sourcing to create signature dishes that are both refined and memorable.

Wine List

• Champagne: $150-$300
• Red wine: $50-$100
• White wine: $30-$70

Appetizers

• Foie Gras: $45
• Escargot: $25

Main Course

• Lobster: $60
• Steak: $40-$60

Desserts

• Crème Brûlée: $10
• Tiramisu: $12