photo credit: MG & Co./ General Contractors www.mgandcompany.com

1900 Broadway ( Between 63rd Street and 64th Street)
New York, NY 10023
Phone: (212) 595-0303
Website: www.danielnyc.com
Opening Hours: Mon-Fri: Lunch:  12pm – 3:30pm, Dinner: 5pm -11pm, Sat-Sun: Lunch: 11am – 3:30pm, Dinner: 5pm – 11pm
Wine Bar
Credit Cards: all Major
Price: Expensive

Daniel Boulud is from Lyon and he was brought up on good charcuterie. He has a formidable reputation for creating fine-dining restaurants in Manhattan, although now he has gone in a totally different direction by opening a wine bar with an outstanding wine list. If you look carefully, you can find some very reasonably priced selections that pair well with the excellent charcuterie. Order and stick to the charcuterie made on the premises, selections such as: pâté grand-mère, compotée de lapin, or andouille de Vire fashioned by charcuterie master Sylvain Gasdon, from the acclaimed Gilles Verot in Paris. He replicates the earthy flavors and textures of lyonnaise-style artisanal sausages and pâtés, not an easy feat considering the difference in the products between France and New York, I am assured that as many as possible of the main ingredients are imported to attain this quality.
If you do not have a reservation, it is no problem, sit at the counter or the tasting table and order charcuterie and cheese, after all, this is a wine bar, please do not take things too seriously—this is not supposed to be grand cuisine—it is a wine bar with the best charcuterie and cheese in town! Do not expect something it isn’t.