Results tagged: Daniel Boulud

As part of its "New York Diet" series New York Magazine recently invited James Beard Foundation Outstanding Chef Dan Barber to chronicle his meals for a week. Aside from learning that Dan does most of his eating in the kitchens of Blue Hill and Blue Hill at Stone Barns, we also discovered that he consumes a remarkably consistent, and simple, breakfast: a mystery power shake mixed up each morning by his girlfriend, writer Aria Sloss.

Want to check out Daniel without spending a fortune? For a limited time you can enjoy a 3-course menu with wine pairings for just $98. The deal is offered Monday through Thursday from 5:30 to 6:30 p.m. Or if you're on more of a budget, stop in after 9:30 p.m. those same days and spend $25 for a glass of Champagne or a cocktail plus a dessert and complimentary petits fours and warm madeleines.

Watch our newly updated Daniel video to learn why these deals are some of the best ones going in this recession-deal obsessed town. In the video, chef and owner Daniel Boulud talks about the recent renovation of the restaurant, his seasonally-driven, tradition-inspired cuisine and why he loves interacting with his customers.

Visit the Daniel web site for full details on the prix fixe and after hours deals.

Get further details on Daniel on Savory Cities.

Just back from the press lunch to show off Daniel Boulud's redesigned flagship restaurant, hear about the opening DB Bistro Moderne Vancouver and the takeover of Restaurant Lumiere in Vancouver.

Vancouver guest chefs Hidekazu Tojo of Tojo's, Pino Posteraro of Cioppino's, Vikram Vij of Vij's and Thomas Haas of Haas Fine Pastries and Desserts were all on hand to present their cuisine. A sampling of northwest ingredients and wines were highlighted and each dish was beautifully prepared. Get the details on the twitter feed.

Chef Hidekazu Tojo of Tojo's in Vancouver preparing sushi at the bar.

Daniel's newly designed main dining room.

Chef Daniel Boulud introducing the guest chefs from Vancouver: Hidekazu Tojo, Pino Posteraro, Vikram Vij and Thomas Haas.