Daniel Boulud Kitchen - Broad Channel

Honestly of the 4 Michelin star restaurants we went to in NYC on this trip, Daniel was the only one we were disappointed in. The food was not memorable in flavor only in presentation and in service. For example, one course was the least memorable tuna dish I have ever had. The minimal sauce provided with plain raw tuna did nothing to taste special. We had eaten at Le Jardinere and at The Modern the nights before. We felt both meals at those places were much better food and at similar prices.

Definitely a 3 Michelin star experience. Food was divine. The service was exceptional. I see why this restaurant has earned its storied reputation. Javier was our server and he made for a grand meal. The cooked at the table side foie gras was classically flamboyant, yet understated. The white cosmo with the orchid ice cube was beautiful and delicious. I would encourage you to dress in your finest if you have plans to go here. This is a truly fancy fine dining experience.

I was really looking forward to this dinner. I took the seven course menu, expecting to be amazed. Unfortunately, I ended up leaving the restaurant disappointed. The meat was surprisingly tough in more than one of the dishes, and there was something off with the seasoning some dishes lacked salt and others were excessively acidic. I’ve never encountered anything like this in a Michelin star restaurant. There were some good dishes, but nothing exceptional and at least two or three dishes where something was clearly wrong. The service was polite and efficient, but it wasn’t enough to save the evening especially when you consider the price of the menu.

Top-notch vibes, tasty eats, and service that makes you feel like a VIP. It's my go-to for a special night out with amazing food. Can't wait for my next culinary adventure at Daniel.

Overall, the food is decent. The place offers an elegant ambience that makes the experience memorable. However, I was really disappointed with the level of service and care they offered the clients. The staff are not flexible in accommodating changes in reservations. They were notified in advanced to modify the reservation from a party of two to three. We have received a confirmation that the party modifications were successful. But on the night of, the reservations weren 't modified after receiving a confirmation that it was. Additionally, the hostess, who is the first person who greeted us and checked us in was rude, dismissive and unhelpful to my guests. She did not handle the situation with finesse or the respect that the place commands. Another host from the tasting room who seated us to our table was also very disrespectful and unprofessional. He even made an insulting remark saying I am sure we can find a very small tight table to fit you all in. My guests who were visting from California, were appalled by the poor and very unprofessional characters of the staff. To conclude this review, I just like to emphasize that in NYC where competition between restaurants are very strong, customer service goes a long way to making the experience memorable. Where you have the likes of Chef Éric Ripert of Le Bernardin and Chef Thomas Keller of Per Se... Daniel with its disappointing client sevice have failed to provide a very meanigful experience. Where the distatesful characters of the hosts overshadowed a carefully curated tasting experience. Unfortunately, my guests expected a lot more from a restaurant of this stature. It isnt my first time dining at Daniel but this will be certainly be my last.