The amuse bouche was a trio of carrot bites served on the classic Daniel tower. For dinner we asked for an eight course, chef's tasting. Almost every course they brought Patty & I different dishes from Alan & Nick and for some, Patty had something without crustaceans. Here's what we were served...
Course #1
- Mosaic of squab with pickled shitake; confit grapes, muscat gelee, purple watercress, pistachio oil and young vegetables
- Pheasant foie gras and black truffle mosaic with artichoke barigoule, celery-mustard coulis and toasted hazelnut
- Orange yuzu marinated nantucket bay scallops with pickled Buddha's hand lemon, shiso oil, sea lettuce and chayote
- Trio of salmon: Coho salmon poached with finger lime and mint; salmon tartare with Meyer lemon and shanso pepper tulie; hot, smoked salmon with celery remoulade
- Maine peekytoe crab salad with granny smith apple, pickled cranberries, celery shavings and walnut oil
- Slow baked Jade Tiger Abalone with cauliflower, Red Cedar juniper berries, Northern Lights caviar and vodka burre blanc
- Kataifi crusted sweet Maine lobster with licorie braised Hearts of Palm, pickled clementine and Red Ribbon sorrel
- Fennel ravioli with basil salad, Sicilian green oil, braised artichoke, roasted King Oyster mushroom and pickled red onion
- Cedar wood wrapped hamachi with braised celery, caramelized salsify, cipollini onion and mustard seed bourbon sauce
- Roasted Elysian field lamb chop with Brussels sprouts, spelt risotto, sauteed black trumpet glazed turnips, manouri cheese and hay-lamb jus
- Duo of beef: braised black angus short ribs with wild mushroom, fricassee with horseradish; seared wagyu tenderloin with rutubaga-mace puree and glazed chestnuts
- Scottish hare "a la royale" with glazed winter root vegetables, parsnip puree, King Oyster mushrooms, chestnut and winter black truffle
- Roasted Liberty Farm duck breast with hazelnut-spinach subric, confit turnip, poached quince, garganelli pasta, winter black truffle and sauce civet
Assortment of desserts
Duo of fruit & chocolate
Petit Fours and Madelaines
Our wines & champagnes with dinner:
- Andre Clouet Bouzy Grand Cru 2002
- Beaune 1st Cru Remoissenet Domaine "Marconnets" Burgundy 2008
- Chateauneuf-du-Pape Domaine La Barroche "Signature" Rhone 2010
It can be hard to describe the emotion associated with a great meal. One in which the service flows like an orchestrated ballet; the ambiance is comfortable while being formal enough to feel that something special is taking place; the lighting, noise, roominess of the table, beautiful simplicity of crystal wine glasses on crisp linen; the intimacy of conversation with your dinner companions all a part of a unique ambiance that many restaurants will never perfect. All of that contributing to but taking a quiet back seat to the star - the food.
At Daniel, each experience has been an embodiment of all of those facets with the food shining through to cement itself as (in my opinion) the best restaurant in New York. I don't say that lightly - Per Se is a mega star in it's own right. But on 13 different occasions across the span of 14 years, Daniel has proved why it has earned countless awards, stars and accolades. They never miss a step. Every single presentation of every dish and every bite...it's really the standard in fine, French dining in the US.
If you ever have the opportunity just close your eyes, open up your wallet and say Yes! You won't be disappointed.
Zagat: 28-28-28
Michelin: 3 stars
World's Best Ranking: 25
Jenn's Rating: 99
No comments:
Post a Comment