I had a really wonderful meal at Daniel last night. The kitchen was spot on. Meal included, among other things:
-Crispy sweet and sour sardines with pineapple, capers and hearts of palm
-Grilled Boston mackerel with basil, eggplant, and avocado
-Frog legs and porcini fricasee with pig's trotters, coco beans, truffle persillade and lettuce emulsion (this dish was my favorite of the meal, very very good)
-Stuffed whole rabbit porchetta style, with a variety of tiny green vegetables and potatoes fondantes au jus
-Whole roasted Scottish venison saddle with chestnut and celery chartreuse with quince, kabocha squash, and a foie gras-red currant sauce. (This was my least favorite - I didn't think the venison itself was good - grainy - maybe not aged properly?)
-Meyer lemon-orange crepe soufflee and grapefruit trifle (this I had with a glass of '83 d'Yquem, oh yeah).
Wines throughout were extraordinary. All Burgundy.
Daniel is, in my mind, the best restaurant on the high end in NYC. The elegant room (s), the impeccable service, the extraordinary wine list, the excellent food...