Everyone needs a little pomp and circumstance now and then and, for these grand occasions, there will always be Daniel. This iconic Manhattan dining room now sports a refreshed look featuring custom-made carpeting and bold artwork that beautifully complements the coffered ceilings and signature Bernardaud porcelain chandeliers.
Executive Chef Eddy Leroux skillfully executes the four-course seasonal prix-fixe or seven-course tasting menus. East coast crab duo, pairing a tempura soft-shell crab with peekytoe crab meat, and tender lamb chop with minted breadcrumbs, 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.