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60 E 65th St, New York, NY 10065
French, European, Seafood
Closed Now
5:30 pm - 11:00 pm
5:30 pm - 11:00 pm
(212) 288-0033DirectionsMap
Galleryn of 27

Photo by Singleplatform

Added on 11/05/2014

Photo by Citysearch

Added on 07/29/2014

Photo by Citysearch

Added on 07/29/2014

Photo by Citysearch

Added on 07/29/2014

Photo by Citysearch

Added on 07/29/2014

Photo by Citysearch

Added on 07/29/2014



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  • by  on 12/15/2014

    High ggghiigfcbk

  • Perfect For That Special Occasion
    by  on 02/15/2012

    Went to Daniel with my boyfriend (thanks, honey!) for our anniversary and it's super-fancy and elegant. The service was amazing from start to finish, but perhaps a bit too formal for my taste. The meal was exquisite, down to every detail. I wouldn't go here often but if you're celebrating a big event or special occasion, definitely splurge and go!

  • Delicious and auspicious
    by  on 07/18/2011

    One of the classiest and best restaurants in the city. A five-star experience, all the way.

  • Exceptional
    by  on 04/22/2011

    Always a delight to dine at Daniel. The service is superb and the duck is amazing. Although pricey, it's something nice to treat yourself from time to time.

  • Best French in New York!
    by  on 01/24/2011

    We have eaten many fantastic meals in New York City, but the food at Daniel, the whole experience really, was more than memorable and highlights were many. Our favorites were the scallops appetizer on the seasonal menu, and the braised cheeks of veal on the main menu, both of which were unbelievable. I almost didn't want to eat the last bites because I didn't want to be finished with the dishes. That I will never be able to prepare such flavors and textures makes me a bit sad. We enjoyed unique cocktails in the bar and my champagne mojito was delicious, For dinner, we had Lounge Seating, which was beautiful and cozy, with an army of attentive waiters. The prix-fixe 3-course dinner was a lot of food. A fresh pea-themed tower of treats arrived as we read the menu, the bread basket made several rounds about the room, and the main portions were sizable. I had read a review that said to save room for dessert, and we were glad we did. The chocolate guanaja was excellent, and as we enjoyed cappuccino, trays and baskets of tiny complimentary sweets paraded out of the kitchen: hot, fresh madeleines and tiny yuzu pastries were really fine.

  • the ups and downs of greatness
    by  on 08/19/2010

    i use too go the cafe,every year,special occasions until he stared to move and did not give a damn about the people there,4 people 200 each, pate out of a can,road kill for venision.i paid then icalled what i got was yea right bye,the staff was rude the bread surver was rubbing his dick on my shoulder,what a treat was that a bread stick or a veg they later used .why lie, these things do happen. so i went over to the new resturant wow big,beautiful,nice bar, had no res, early ,lady got me a table after drinks, then half way through some crazed client came in and yelled at me and the hostes because she gave his special table away.please grow up,great food, great service, .

  • Worst three star restaurant ever experienced!
    by  on 07/13/2010

    I have visited several 1-3 star restaurants in Europe and I can't understand how Daniel is regarded as a three star restaurant. I spent $1000 on a taste menue for two. First it was only eight courses - I'm used to at least 12. The selected wines were good but out of the eight courses only one gave me a close ""wow"" experience. For a three star place ALL courses should give me a ""wow"" factor! Also one of the corses was ordinary duck/goose liver - what is that??? Even though it's good I can buy my own can of goose liver... Another thing, we didn't wear our best but ok because we travelled light on our way to a djungle tour in Costa Rica. We were kind of treated like second class people. One recommendation: Spend your money elsewhere!

  • Restaurant Daniel on Behind the Burner
    by  on 06/01/2010

    I love Restaurant Daniel. Behind the Burner (. com) has some great stuff about the chef and the food. yummm


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