Spicy squid
$$, Mexican, Wine Bar, Parkdale
"When I have a night out on the town with friends, I love something that goes well with beer. The fried squid salad at Grand Electric is perfect with jalapeños and spicy mayonnaise."
ChefDaniel Boulud
New York
About Daniel Boulud
Originally from Lyon, Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as London, Toronto, Montreal and Singapore.
My Venues
- Bar Boulud
- 1900 Broadway
- New York, NY
- Bar Boulud
- 776 Boylston St
- Boston, MA
- Bar Pleiades
- 20 E 76th St
- New York, NY
- Boulud Sud
- 20 W 64th St
- New York, NY
- Café Boulud
- 20 E 76th St
- New York, NY
- Daniel
- 60 E 65th St
- New York, NY
- db Bistro Moderne
- 55 W 44th St
- New York, NY
- DBGB Kitchen and Bar
- 931 H St NW
- Washington, D.C.
- DBGB Kitchen and Bar
- 931 H St NW
- Washington, D.C.
- Épicerie Boulud
- 1900 Broadway
- New York, NY
- Épicerie Boulud
- 1 West 59th St
- New York, NY
- Èpicerie Boulud
- 185 Greenwich St
- New York, NY
Accolades
- Two Stars (DANIEL) & One Star (Cafe Boulud), 2014Michelin Guide
- Outstanding ChefJames Beard Foundation
- Outstanding RestaurantJames Beard Foundation
- Inductee (DANIEL)Culinary Hall of Fame
- Chevalier de la Légion d'honneur
- Nominee: Best Single SubjectJames Beard Foundation
- HostAfter Hours with Daniel
- AuthorDaniel: My French Cuisine
- ChefsFeed WinnerOne of the Best Things to Eat in NYC
Where I Go Out
Les Quenelles de brochet "Lyonnaise" au caviar
$$$$, French, Full Bar, Midtown
"I always love La Grenouille for classic French cuisine and this dish in particular takes me back to my hometown of Lyon, France where quenelles are very popular in many bistros for their comforting texture and rich flavor."
Oysters & Pearls
$$$$, French, Full Bar, Midtown
"This is a true Thomas Keller classic with the "sea-xiest" mouthfeel. It is chic—briny, creamy, plump, and delicate."
Perry St. fried chicken
$$$, Modern, Full Bar, Breakfast, New American, West Village
"Chef Cedric Vongerichten (son of one of the greatest chefs in the world!) really elevates fried chicken with this refined take. When I had it, it was with sautéed English peas, mint, and a Scotch bonnet sauce. I love the kick of the Scotch bonnet peppers."
Cavatelli
$$$, Outdoor Seating, Wine Bar, Full Bar, Breakfast, Italian, Carroll Gardens
"I love this soulful dish by the talented Frankie’s chefs, and it features New York’s own Faicco’s sausage which I love."
Spring pea guacamole
$$$, Mexican, Latin American, Tapas, Midtown
"This guacamole is served with warm, crunchy tortillas. I love how simple and satisfying something like guacamole can be. With the addition of spring peas, it's a delicious twist on the traditional."
At My Venues
Seven Course Tasting Menu
$$$$, French, Full Bar, Mediterranean, Lenox Hill
"Who doesn’t like Daniel? It is not just great food, but the restaurant makes sure you feel like royalty."
DBGB Fried Burrata
$$$$, Happy Hour, French, Full Bar, Northwest Washington
"Who doesn’t love fried cheese? The use of burrata at DBGB just makes it even more amazing."
Octopus à la plancha
$$$, Full Bar, Mediterranean, Lincoln Square
"No surprise that a dish is perfect at Daniel, but as a fish expert, I have rarely seen a better execution of this often overworked sea creature. It's kept so simple and unadorned... Just having this dish with a glass of wine at the bar can change your day, for sure!"
Roasted Atlantic turbot
$$$$, French, Full Bar, Mediterranean, Lenox Hill
"As a former employee, Daniel holds a special place in my heart. This dish is classic and presented table-side on a block of salt. It’s the perfect blend of old school and innovation."
Pâté Grand-mère
$$$, Outdoor Seating, French, Full Bar, Lincoln Square
"This reminds me of something that you’d make at a farm in France. It’s very rustic, unlike most of Daniel’s dishes—they tend to do classic dishes here. The texture is amazingly soft and you get to taste all of these different offals. It’s very refined, in a way that only Daniel can do it."
