This year is something different, instead of dinner for two to celebrate our anniversary, Mitch collaborated with my niece's boyfriend to have a double date.
Mitch loves surprising me with something that does not come from a box. As usual, there is no way he will spill the beans; that is, if Fernando can keep the secret from Bridgette.
Ahhh, young love! Sweet and exciting. It was not so long ago when we had the same spark. Not that we lost it; but at this point, we have evolved from enjoying that spark to fireworks! What best way than to share some points to this young lovers. Well, this young lad has not much to learn as he knows how to treat a woman. Fernando has taken Bridgette in dinner dates at Michelin-star restaurant such as Per Se and Gabriel Kreuther. So, it is safe to say, I am expecting no less tonight!
I am trying not to jinx our night as it appears that the traffic is smooth sailing. I do not want us to be late, just like in Per Se or too early, like in Atera. But as soon as we hit New York City... the curse of the bumper to bumper traffic. So my fingers are crossed, nervous but excited! Where is it going to be tonight? As I am tempted to use Google Maps to navigate the easiest way to get there, Mitch keeps saying, "I did not hold the secret, just for you to find out minutes before. So chill, we'll make it on time!
And we did! (how can I not trust this man?!)
I was genuinely surprised! I have been wanting to dine at Daniel!
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| Daniel Restaurant NYC |
Daniel is the flagship restaurant of Daniel Boulud, a two-Michelin star chef and restaurateur. Daniel is located in the former Mayfair Hotel in Park Avenue. I was tip-toeing with excitement as we walked inside! But wait, there's more!
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| Daniel Boulud |
As we are being walked to our seats, one of the host whispered, "He is here." Mitch, turned around and told me, "that's Daniel Boulud!" I know he will not be star-struck with Hollywood actors, but with culinary stars, he gets excited! At the same token, Mitch will be embarrassed to approach, so I immediately grabbed his hand and walked towards where Daniel is. "Chef, we are a fan, can we take a photo with you?" "Of course!, with the lovely French accent. "Are you leaving now?, he asked. "No Chef, we are just coming in." (I am thinking maybe he will ask how was the dinner?) In reply he said, "Enjoy!" as we walked back to the Main Dining Room. We are surprised to see him because Eddy Leroux is now the Executive Chef at Daniel.
With all this excitement, I forgot, this is a double date! Mitch and Fernando already had in mind, the seven-course tasting menu is the dinner of choice with the wine pairing for Mitch.
For starter, they had us love broccoli presented in a way you'll love greens differently.
The first of the seven-course was Midland Farm Beef - "Pressé" of Scharbauer Ranch Wagyu Oxtail and Foie Gras, Smoked Eel, Young Beet, Horseradish Kendall Cream
The generous portion of Foie Gras makes you appreciate its unique taste, as well as making Mitch have a taste of beets (which he does not like, in this case he did!)
The second was Pacific Hiramasa - Michigan Cherry, Fresh Almond, Spruce Tip, Pink Celery Chutney
I am not sure about having sweetness in a main dish, but the cherry actually complimented the sashimi, as the hint of pepper lingered which I was not a fan of.
The third was Fennel "Vichyssoise" - Basil Glazed Morro Bay Oysters, Burrata, Seaweed Pearls
They serve the dish followed by the pouring out the vichyssoise to our plate (talk about presentation here).
The fourth course was Cape Cod Diver Scallops - Foraged Seaweed, Fingerling Potato, Watercress Emulsion
These three layer of goodness is Fernando's favorite. The scallops were layered over the potato and topped with the seaweed and covered with watercress emulsion; this dish is easy to enjoy, not overwhelming to the palate, as you taste the gift of both the sea and the land.
The fifth is Maine Halibut - Espellete Crusted, Morels, Minnesota Wild Rice, Nettles, Baby Shallot Tempura
This is a feast of the eyes and the palate. It is as if you are presented with an appetizing garden with pleasing colors.
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The fifth is Scharbauer Ranch Beef Striploin - Eggplant, Garbanzo and Black Butte Chickpeas, Pommes Anna, Sesame-Beef Jus
I would think it takes careful and artistic knife skills to male the delicate Pommes Anna. The perfectly cooked beef striploin will make you love steak even more.
If you are craving for steak, check out Grassland Beef for a wide variety of steak and other meats delivered to you.
At this point, we really feel full but there is more for dessert...
There were two selection of which we had both to share with each pair.
Michoacán Vacherin - Avocado-Lavender Sorbet, Marzipan Ice Cream, Tequila Foam, Lime Meringue, Crèam Chantilly
I feel like the desert is overflowing as it keeps coming... a selection of hand-crafted chocolate of which is a great pair with freshly-brewed coffee.
With an additional special dessert to greet our anniversary.
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For the wine pairing, I stick to a choice of reisling as I honestly cannot enjoy different wine to pair so I had Reichsgraf von Kesselstatt, Sharzhofverger Riesling Spӓtlese, Saar 2017
The Head Sommelier, Chris Dooley presented Mitch the taste of:
- Clos Cibonne Tibouren Rosé, Côtes de Provence 2017
- Do Ferreiro, Albariño, Rias Baixas 2014
- Domaine Jean Monnier Les Rougeots, Meursault, Burgundy 2019
- Domaine Dufouleur, Cuvée du Chateau, Nuits-Saint-Georges 2016
- Domaine Jasmin Côte, Rôtie, Rhône Valley 2013
- Lenkey, Cuvée November, Tokaji, Hungary 2012
- Graham's 20yr Tawny Port, Portugal
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It was indeed a great night of good food, exceptional experience, and most importantly the one of the best time spent with family. Cheers for more years to us and to this young couple! Until our next dinner!
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