|Roasted spring lamb with jus at Daniel|
From the outside Daniel looks unassuming mixed in with the other tony apartment buildings on the same block. But inside you enter a fantastical place that entices the senses. In the long corridor before the dining area is the Bar & Lounge on the right. Next time we know, but here not only can you have drinks mixed by a bartender, but also order a la carte from the menu. The seating is more laid back, but you are getting the same food.
|Rabbit porchetta with chorizo, mushroom and artichoke|
We perused the menu and found that it's a price-fixed menu -- three courses is $108, six courses $198. We opted for the latter and I settled into a rose wine from the Loire region. For our amuse bouche, we were given a trio of tiny dishes on a tray that fit perfectly on our plates. It was a small slice of salmon with red onion, a refreshing shot of chilled pea mousse, and a poached prawn with a slice of asparagus and a tiny mushroom.
|Maine sea scallop rosette with avocado and hearts of palm|
For my starter, I had the rabbit porchetta with chorizo, pickled Saint Georges mushroom, Orleans mustard cream and artichoke salad with arugula leaves and radish. The two medallions of rabbit were delicious and hardly gamey.
Another appetizer was the trio of hamachi, confit with sorrel and hearts of palm tartare with Northern Lights caviar, lemon-omani tuile cured with bergamot, and snap peas. One slice of hamachi was topped with half a soft-cooked quail egg, another with cream and caviar, the third like a sausage. Very refreshing.
|A light appetizer called trio of hamachi|
Finally the mains arrived and I ordered the spring lamb, which came in a beautiful pink colour cooked medium rare, with mushrooms, morels and stuffed cherry tomatoes. The jus was served at the table and a pity it was too salty otherwise the dish would have been perfect.
|The slow-baked seabass was a winner with fennel and figs|
The last dish was a roasted salmon that was just a tad overcooked, again with a sauce added at the table for drama and potatoes topped with foam. It looked deceivingly small, but there was actually a big chunk of salmon, meaty and fresh.
If the mains were impressive, so were the desserts. We had trouble deciding what to order and depended on our waiter to give suggestions. My blackberry and fromage blanc vacherin with Swiss meringue and creme chantilly was amazing. It had layers of mousse, a crunchy flake and then meringue on top and together it was an amazing play of textures and flavours.
|The blackberry and fromage blanc vacherin was sweet heaven|
Our dessert extravaganza did not end there -- we were treated to warm madeleines that we popped into our mouths and savoured the lemony taste. And then a waiter came around with tiny cubes of chocolate in various flavours -- coffee, passionfruit, peanut butter and berry. We joked that the peanut butter one was a high-end Reece's Peanut Butter Cup.
The grand finale was the petit fours, very similar to the ones served in Beijing.
|Citrus-marinated strawberries with yuzu sorbet|
60 East 65th Street
New York, NY
212 288 0033