Profile

How sad that the word special has been denatured to sound more specious than praiseworthy. Because Daniel Boulud really is special. He's been blessed with the glorious gift of being able to mix familiar flavors into the most stunning of summations. He routinely triumphs in why-didn't-anyone-else-think-of-it feats such as paupiette of sea bass in a crisp potato shell. The opulent but grace-challenged interior has been tinkered with almost as many times as Avery Fisher Hall, with modest success. It's not for lack of comfort, or the complexion-enhancing illumination, which rivals the work of Dr. Pat Wexler. But the setting has the overbearing splendor of Zeffirelli at the Met. Some of the surrounding clientele feel right at home, but should you fear you've been trapped inside a sachet, simply close your eyes with each chew. — Hal Rubenstein

Prix-Fixe

Three course dinner, $105; six course tasting menu, $175; vegetarian menu available

Recommended Dishes

Paupiette of sea bass ; braised short ribs

Related Stories

Best of New York Awards

• Get a Room (2005)
• Dream Meals (2005)
• Best Short Ribs (2003)

Featured In

• Where to Eat 2008: The Least Politically Correct Dishes (1/7/08)
• The High-End Holiday Party by Experts Daniel's Daniel Boulud, Marcy Blum, Miller Theatre's George Steel (11/13/06)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at Daniel

• Salad of Sable Confit and Smoked Sable With a Yogurt Dressing (2007)
• Roasted Venison Saddle With Barberry Jus and Fall Vegetables (2007)
• Chocolate Cupcakes With Chestnut Confit Mousse and Chocolate Sauce (2007)
• DB Burger "West" (2005)
• The Mistletoe (2002)
• Salad Meridionale (2001)
• Lemon Vinaigrette (2001)