60 E 65th St
New York, NY 10065

Phone: 212-288-0033

Map / Directions Map / Directions

Hours:
Mon-Sat 5pm-11pm

Admission:


Dining Options:
Bar / Lounge, Bar Dining, Disabled Accessible, Group Friendly, Non-Smoking, Parties / Private Rooms, Pastry Chef, Sommelier, Wine Cellar

Cuisine:
European, French


10BEST Says

Upper East Side's Best Restaurants: This Central Park stunner is still sparkling after all these years. First opened in 1993, the fine dining institution has introduced impeccable French fare courtesy of Michelin mainstay Daniel Boulud to two decades of Upper East Side diners. The restaurant received a significant facelife from a 2008 redesign by Adam Tihany (One & Only Cape Town, Dinner London), bringing a fresh energy to a dining room filled with the expense account-wielding, Brioni suit- and Hermes scarf-wearing set .

By all counts, Boulud's fare is as unrelenting as ever, with signature dishes like roasted halibut, served with Thai basil and a mellow yogurt-curry sauce, providing an indulgent argument for white tablecloth fine dining.

French: This Central Park stunner is still sparkling after all these years. First opened in 1993, the fine dining institution has introduced impeccable French fare courtesy of Michelin mainstay Daniel Boulud to two decades of Upper East Side diners. The restaurant received a significant facelife from a 2008 redesign by Adam Tihany (One & Only Cape Town, Dinner London), bringing a fresh energy to a dining room filled with the expense account-wielding, Brioni suit- and Hermes scarf-wearing set . By all counts, Boulud's fare is as unrelenting as ever, with signature dishes like roasted halibut, served with Thai basil and a mellow yogurt-curry sauce, providing an indulgent argument for white tablecloth fine dining.


Insider Tips

Local Expert Says:

Upper East Side's Best Restaurants: "The new pastry chef, Ghaya Oliviera, gives new reason to ditch the diet. Try her molasses-poached pear, served with cranberry confit and pear-Gewurztraminer sorbet, for a decadent finale."

Best for Upper East Side's Best Restaurants Because: Daniel is a New York stunner that draws international crowds to its dining room every night.

Local Expert Says:

French: "The new pastry chef, Ghaya Oliviera, gives new reason to ditch the diet. Try her molasses-poached pear, served with cranberry confit and pear-Gewurztraminer sorbet, for a decadent finale."

Best for French Because: Now in its twentieth year, Daniel remains a Michelin-star-studded tour de force and Manhattan institution.

10Best List photo 10BEST says

Upper East Side's Best Restaurants: This Central Park stunner is still sparkling after all these years. First opened in 1993, the fine dining institution has introduced impeccable French fare courtesy of Michelin mainstay Daniel Boulud to two decades of Upper East Side diners. The restaurant received a significant facelife from a 2008 redesign by Adam Tihany (One & Only Cape Town, Dinner London), bringing a fresh energy to a dining room filled with the expense account-wielding, Brioni suit- and Hermes scarf-wearing set .

By all counts, Boulud's fare is as unrelenting as ever, with signature dishes like roasted halibut, served with Thai basil and a mellow yogurt-curry sauce, providing an indulgent argument for white tablecloth fine dining.

French: This Central Park stunner is still sparkling after all these years. First opened in 1993, the fine dining institution has introduced impeccable French fare courtesy of Michelin mainstay Daniel Boulud to two decades of Upper East Side diners. The restaurant received a significant facelife from a 2008 redesign by Adam Tihany (One & Only Cape Town, Dinner London), bringing a fresh energy to a dining room filled with the expense account-wielding, Brioni suit- and Hermes scarf-wearing set . By all counts, Boulud's fare is as unrelenting as ever, with signature dishes like roasted halibut, served with Thai basil and a mellow yogurt-curry sauce, providing an indulgent argument for white tablecloth fine dining.

10Best List photo Insider Tips

Local Expert Emily Saladino Says:

French: "The new pastry chef, Ghaya Oliviera, gives new reason to ditch the diet. Try her molasses-poached pear, served with cranberry confit and pear-Gewurztraminer sorbet, for a decadent finale."

Best for French Because: Now in its twentieth year, Daniel remains a Michelin-star-studded tour de force and Manhattan institution.

Dinner Menu

Huitre Shigoku
Thon Rouge
Rouget
Lieu Noir Fume
Poulet
Mats
Caviar
Homard
Seriole
Bar
Foie Gras
Betterave
Caille
Truite
Saint Pierre
Pigeonneau
Cochon DE Lait
Boeuf
Ris De Veau
Douceur

Tasting Menu

Seven Course Tasting Menu

Vegetarian

Vegetarian Appetizers
Vegetarian Main Courses

Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.

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