Since opening its doors in 1993, DANIEL has stood as a beacon of fine dining in New York City—an elegant fusion of classical French tradition and modern culinary artistry. Housed in the historic former Mayfair Hotel on Park Avenue, once the original site of Le Cirque, DANIEL pays homage to the city’s gastronomic legacy while forging its own distinct path under the helm of celebrated Chef Daniel Boulud. The restaurant’s heart beats in harmony with the seasons, thanks to Executive Chef Eddy LeRoux, Chef de Cuisine Joshua Capone, and Executive Pastry Chef Shaun Velez, who craft exquisite dishes using premium meats, wild game, pristine seafood, peak-season produce, and unique foraged flavors from around the globe. The result is a menu that’s both rooted in French culinary philosophy and vibrantly international. DANIEL’s cellar is as storied as its cuisine. With a deep emphasis on Rhône and Burgundy wines, alongside a world-class Champagne program, the beverage experience is as carefully orchestrated as the meal itself. Overseen by General Manager Karim Guedouar and executed by a behind-the-scenes team of over 150 professionals, the service is polished and effortless—seamlessly attentive without intruding on the dining experience. Guests are invited to indulge in a four-course seasonal prix fixe menu, where the kitchen’s classical technique and contemporary creativity shine on every plate. Dietary accommodations are welcomed with advance notice, reflecting the restaurant’s commitment to personalized hospitality. From the moment you walk in, DANIEL doesn’t just offer a meal—it offers an experience: elegant, immersive, and timeless.