60 East 65th Street
New York, New York
212.288.0033 · danielnyc.com
Daniel Boulud’s flagship restaurant celebrates its 15th anniversary in 2009 and its 10th in its present location with a renovation by renowned designer Adam Tihany, who has overlaid the neoclassical decor with sleek, modern touches. But while guests at Daniel are greeted by dramatic new lighting, a contemporary color scheme and a new display cellar, it’d be hard to improve on the star-quality dining experience. Executive Chef Jean François Bruel still runs the kitchen, executing Boulud’s seasonal French cuisine with exacting care. (Think red winebraised short ribs with shallot confit and seared rib-eye with spinach subric and sautéed porcinis, paired with a 2000 Châteauneuf-du-Pape from Laurent Charvin.) Chef/sommelier Phillipe Marchal, under the direction of Daniel Johnnes, mans the cellar with an alacrity befitting the son and grandson of Alsatian winemakers.
Number of selections: 1,600
Bottles in inventory: 25,000
Number of wines by the glass: 22
Wine list highlights: French, with a primary focus on the white Burgundies and Rhône Valley wines that Chef Boulud learned to love in his youth, as well as white Bordeaux, red Burgundy and Alsatian wines. Plus, labels from 15 countries at price points for the connoisseur and the neophyte alike—everything from the 1990 Romanée Conti for $10,000 or the 1870 Château Yquem for $7,500 to the $30 bottle of 1999 Château Camplazens “La Garrigue” from the Coteaux du Languedoc. The list includes names like Domaine de la Romanée-Conti, Henri Jayer, Marquis d’Angerville, Michel Lafarge, Bernard Dugat-Py, Denis Mortet, Henri Bonneau and Auguste Clape. Verticals of Château de Beaucastel in Châteauneuf du Pape, Jean Louis Chave and Jaboulet in Hermitage and the famous single-vineyard Côte Rôties from Marcel Guigal. Plus an affordable list of 90 bottles
for $50 or less.