In Manhattan, Daniel Boulud’s first name alone suffices for this Lyon native who is today one of America’s most celebrated chefs-restaurateurs. His reputation may be international, but his warm and welcoming style remains very personal. Chef Daniel Boulud magically combines humble and noble ingredients elevating rustic and heart warming dishes to new levels of refinement, sophistication and pleasure. This is home to a celebration of American regional ingredients: Montana Beef, Oregon Morels, Nantucket Bay scallops. In Boulud’s hands the scallops’ natural sweetness comes to life, gently caramelized with tender young spinach, celery root mousseline and hazelnut-truffle vinaigrette. Daniel’s mantra: “preparing the finest American ingredients according to French culinary tradition”.