Where French culinary artistry meets Manhattan sophistication, Daniel New York City stands as the crown jewel of Upper East Side fine dining, transforming seasonal ingredients into extraordinary tasting menus within one of the city's most elegant dining rooms.

Since 1993, Chef Daniel Boulud has crafted his flagship restaurant into a New York institution, earning Michelin stars and James Beard accolades while mentoring generations of America's finest chefs. Born near Lyon and trained under French masters, Boulud brought his farm-to-table philosophy and classical technique to Park Avenue, creating a restaurant that embodies both French culinary DNA and New York's cosmopolitan energy. The restaurant's move to its current Neo-Classical home in the former Mayfair Hotel in 1999, followed by Adam D. Tihany's stunning 2013 renovation, cemented Daniel's status among the world's premier dining destinations.

Executive Chef Eddy Leroux now leads Daniel's kitchen, presenting contemporary French cuisine that celebrates seasonality through meticulously sourced ingredients. The restaurant's signature dishes showcase this philosophy: kataifi-crusted Alaskan wild salmon crowned with roe and crispy skin, Black Sea Bass in Syrah sauce balancing robust wine reduction with delicate fish, and the legendary Duo of Beef featuring meltingly tender braised short ribs alongside perfectly seared tenderloin. Each plate arrives as edible art, with presentations that honor ingredient integrity while pushing creative boundaries. The seasonal tasting menus change regularly, incorporating foraged elements and global influences while maintaining classical French foundations, with thoughtful vegetarian accommodations available.

The dining experience unfolds within a breathtaking space featuring coffered ceilings, Corinthian columns, and rotating contemporary art installations including works by James Rosenquist. Bernardaud porcelain chandeliers illuminate the spacious 116-seat dining room, while the Art Deco-inspired lounge provides an elegant prelude to dinner. Service reflects Daniel's James Beard Outstanding Service Award, with formally trained staff delivering gracious, attentive hospitality that matches the cuisine's refinement. The award-winning wine program, recognized with Wine Spectator's Grand Award, emphasizes French regions—particularly Burgundy and Bordeaux—under expert sommelier guidance. Multiple private dining salons accommodate intimate celebrations, while the main dining room maintains its reputation as the preferred venue for Manhattan's most important occasions.

Reservations at this Michelin-starred destination require advance planning, with elegant attire expected—jackets recommended for gentlemen. Daniel operates Tuesday through Saturday for dinner service, continuing its three-decade legacy as the restaurant where New York's elite celebrate life's finest moments.