One of only five Manhattan restaurants to have The New York Times’ coveted four-star rating as well as three Michelin stars, Chef Daniel Boulud’s restaurant delights indulges the senses with American accented French cuisine inspired by the rhythm of the seasons. Elegant ambiance and gracious service also adds to the allure amid grand neoclassical architecture.
Keller 2009 Von der Fels Riesling Trocken (Rheinhessen)
Dujac 2007 Chambertin
François Raveneau 1978 Montée du Tonnerre Premier Cru (Chablis)
The wine list of 1,600-plus selections includes rare bottles from Bordeaux, Burgundy and a Château Latour vertical extending from 1945 to 1990.
For more information about this New York City restaurant, click here.
For more restaurants where you can dine with the stars, visit The Bazaar by José Andrés, Minetta Tavern, Prime One Twelve and Spago Beverly Hills.
Hot Recipe: Short Ribs Braised in Red Wine with Celery Duo
Chef Boulud serves different versions of this signature dish at Daniel, and varies it with the seasons to use market ingredients. This version is from Daniel Boulud’s Café Boulud Cookbook.
For the short ribs:
3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Flour for dusting
1 teaspoon black peppercorns, crushed
Flour for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed and split
2 medium carrots, peeled, trimmed and cut into 1-inch lengths
2 stalks celery, peeled, trimmed and cut into 1-inch lengths
1 medium leek, white and light green
parts only, trimmed, coarsely chopped, washed and dried
6 sprigs parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
3 quarts unsalted beef stock or store-bought low-sodium beef broth
Freshly ground white pepper
Prepare the short ribs: Heat wine in a large saucepan over medium heat. Carefully set it aflame; then let flames die out. Increase heat, allowing wine to boil until it cooks down by half; then remove from heat.
Center a rack in the oven and preheat to 350°F.
Warm the oil in a Dutch oven or large casserole over medium-high heat. Season the ribs all over with salt and crushed pepper. Dust half the ribs with about 1 tablespoon flour. When the oil is hot, slip ribs into pot and sear 4 to 5 minutes on a side, until well browned. Transfer browned ribs to a plate, dust remaining ribs with flour and sear in the same manner. Remove all but 1 tablespoon of fat from the pot, lower heat to medium and toss in garlic, vegetables and herbs. Brown vegetables lightly, 5–7 minutes, then stir in tomato paste and cook for 1 minute to blend.
Add reduced wine, browned ribs and stock to the pot. Bring to a boil, cover the pot closely and slide it into the oven to braise for 2½ hours or until ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer meat to a heated serving platter with raised rims. Boil pan liquids until thickened and reduce to approximately 1 quart. Season with salt and pepper, pass through a fine-mesh strainer and discard solids. Both ribs and sauce can be prepared in advance, reheated gently, basting frequently on the stovetop. Serves 8.
The Celery Duo
The celery root
4 cups whole milk
4 cups water
2 pounds celery root, peeled and cut into 8 pieces
1 pound Yukon gold potatoes, peeled and cut in half
2 tablespoons coarse salt
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into 8 pieces
Salt and freshly ground white pepper, to taste
2 bunches celery, trimmed but leave the stalks attached
1 tablespoon extra-virgin olive oil
1 carrot, peeled, trimmed and quartered
1 turnip, peeled, trimmed and quartered
Salt and freshly ground white pepper, to taste
2½ cups low-sodium chicken broth
To prepare the celery root: Put milk, water, celery root, potatoes and salt in a medium saucepan and bring to a boil over medium heat. Lower heat and simmer until vegetables can be easily pierced with the point of a knife, about 20 to 25 minutes. Drain vegetables and return to the pan.
Return pan to stove and over low heat toss vegetables just long enough to cook off excess moisture, then transfer vegetables to a food processor. Add butter and process—taking care not to overwork the mixture—until the purée is smooth and creamy. Season with salt and white pepper. Keep purée warm in the top of a double boiler over simmering water.
Chef’s note: To prepare the purée up to 6 hours ahead: Cool mixture and then cover with plastic wrap, pressing the plastic wrap snuggly against the purée, and refrigerate. When ready to serve, warm in the top of a double boiler over simmering water.
To prepare the celery: Trim the bottom of each head of celery making sure to keeps the stalks attached together and discard the 3 or 4 tough outer stalks. Then, measure 4 to 5 inches from bottom of the celery and remove the tops. Run a vegetable peeler over the exterior of the remaining outer celery stalks to remove the stringy portion of the vegetable, then cut each bunch lengthwise into quarters.
Warm oil in a large sauté pan or skillet over medium heat. Add carrots, turnips and celery quarters, season with salt and pepper and cook for about 3 minutes, making sure not to caramelize the vegetables. Pour in stock and bring to a boil. Adjust heat so stock simmers steadily and cook vegetables for about 25 minutes, or until they can be pierced easily with the point of a knife. At this point, the liquid should be almost evaporated, leaving the vegetables lightly glazed with stock. Discard carrots and turnips and serve celery immediately.
Chef’s note: This dish can also be prepared up to 6 hours ahead and chilled in the refrigerator. Warm gently at serving time.
To serve: On a large heated platter, place ribs atop celery root purée and pour sauce over meat. Top with the braised celery. Serves 8.
Daniel Sommelier Raj Vaidya suggests pairing the short ribs with “a rich Cabernet-heavy Bordeaux that has a lot of fine tannins, so the mouthfeel of the wine matches the very tender texture of the meat, and the distinct smoky character pairs perfectly with the fattiness of the short rib.” Try a young, brawny Médoc, such as a Pauillac or a Saint Julien.