20 East 76th Street
New York, New York
212.772.2600 · danielnyc.com
Remembering his youth in the French countryside, Chef Daniel Boulud’s most cherished memories are of the family-run, community-gathering-place café. With Café Boulud, he created an up-to-the-minute, New York version: there’s a communal table for preprandials or casual dining, but the overall feel is sleek and urbane. Executive Chef Gavin Kaysen cooks up the French classics of Boulud’s childhood as well as seasonal and market driven fare, with forays into other ethnic cuisines. (Think stuffed saddle of lamb with flageolet beans, sunchoke purée, wild mushrooms and roasted garlic jus, paired with Domaine Henri Gouges’s 2002 Clos des Porrets Premier Cru from Nuits-St-George.) Sommelier Emmanuel Moosbrugger has charge of the stellar French cellar, under the direction of Boulud’s group wine director, Daniel Johnnes.
Number of selections: 620
Bottles in inventory: 3,900
Number of wines by the glass: 31
Wine list highlights: Strong emphasis on Burgundy: Domaine de la Romanée-Conti Echézeaux, Domaine Armand Rousseau Chambertin and Chambertin Clos de Beze, Domaine Liger-Belair La Romanée and Echezeaux from multiple vintages, as well as classic whites such as Domaine de la Romanée-Conti Montrachet, Joseph Drouhin Marquis de Laguiche Montrachet and Domaine Leflaive. Great single-vineyard wines of Guigal’s Côte-Rôtie La Mouline, La Landonne and La Turque. American classics like Oregon’s Ponzi Reserve Pinot Noir back to 1992; Peter Michael’s single-vineyard Chardonnays from Sonoma; and Marcassin Chardonnays from Zio Tony Ranch and Three Sisters. California Cabs and Cab blends such as Beaulieu Vineyard Georges de Latour, Opus One, Dominus, Ridge and Dalla Valle. Selections from around the globe to pair with the menu’s “Voyage” section. Plus a strong $60-and-under list.