Daniel

When times call for a celebratory feel, there will always be Daniel. In honor of its three decade-long reign, this iconic Manhattan dining room has a refreshed look with artwork by American James Rosenquist that complements the coffered ceilings and signature Bernardaud porcelain chandeliers.
Executive Chef Eddy Leroux skillfully executes the four-course seasonal prix-fixe or multicourse tasting menus. East coast crab duo, pairing a tempura soft-shell crab with peekytoe crab meat, and frog legs fricassé with mushrooms and puff pastry, are just two standout dishes. Desserts are works of art, as in the Champagne mango baba, with a mango brandy-moistened sponge cake, green peppercorn custard and peaks of vanilla chantilly. The wine list has an impressive collection of French wines.