Daniel Boulud’s flagship New York restaurant continues to shine
Daniel Boulud’s dining empire includes cafés, bars and bistros, stretching from Singapore to London, but his eponymous restaurant in Manhattan’s Upper East Side remains an inspiration for fine dining aficionados. First opened in 1993, the restaurant is firmly rooted in Boulud’s native France, but also has a distinct American accent, showcasing US ingredients such as Colorado lamb chops and Plymouth rock oysters.
Since 2003, the kitchen has been in the capable hands of executive chef Jean François Bruel who, like his mentor Boulud, hails from Lyon. He cut his teeth under legendary French chefs including Georges Blanc and Michel Guérard, before moving to New York where his classical cooking style evolved to incorporate international flavours and techniques. Duck terrine with Marcona almonds tempts among the starters on the seasonally adjusted menu, which is followed up by tender Arctic char with asparagus, morels and pine needle tempura. Bergamot parfait makes for a fragrant finish.
The dining room’s neo-classical architecture featuring marble columns, lofty ceilings and stylish chandeliers is the perfect setting for such high-end cooking. It’s matched by perfectly polished service and one of the best wine lists in the city. The restaurant’s temperature and humidity-controlled cellar holds around 2,000 bottles with a fine selection from Burgundy and the Rhone Valley.
- 60 East 65th Street at Park Avenue, New York 10065, USA
+1 212 288 0033