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    Daniel

    About the Chef: Daniel Boulud 

    A native of Lyon, France, Daniel Boulud is one of America’s leading culinary authorities and one of the most revered French chefs and restaurateurs in New York City, his home since 1982. Boulud is the recipient of numerous honors, including James Beard Award for “Outstanding Chef” and “Outstanding Restaurateur” and “Culinary Humanitarian Award” at the United Nations. Before opening his flagship, Daniel, on East 76th street, Chef Boulud made his name at New York City’s Polo Club and as the Executive Chef of Le Cirque. In his early years as a chef, he worked under much lauded figures as George Blanc, Michel Guérard and Roger Vergé. His management company, The Dinex Group, currently includes fifteen restaurants, three locations of a gourmet grocery (Epicerie Boulud) and Feast & Fêtes Catering. His restaurants include Daniel, Café Boulud, db bistro moderne, Bar Boulud, DBGB Kitchen & Bar, and Boulud Sud. Since launching his own restaurant empire, Chef Boulud has sought to continue that legacy of culinary mentorship through the establishment of his own charity – the Ment’or BKB Foundation – which supports both the efforts of the Bocuse d’Or team USA, as well as international apprenticeship opportunities for talented young chefs.

    Restaurant

    Located in the former Mayfair Hotel on Park Avenue – the original site of Le Cirque – DANIEL is steeped in French culinary history. Since their opening in 1993, Daniel has earned its place among the pillars of New York City’s bustling dining scene, receiving numerous accolades for its refined European cuisine, world-class cellar and gracious hospitality. Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award-winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines as well as a robust Champagne program. Building on time-honored techniques, the seasonal menu is inspired by the finest meats, wild game, seafood, fruits, vegetables and foraged flavors from around the world. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo-classical architecture. Daniel offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. Daniel is one of only a few Manhattan restaurants to earn a coveted two-star Michelin rating.

    Le Bernardin

    About Chef: Eric Ripert

    Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where he moved as a young child.  His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan.  At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin.  Ripert has since firmly established himself as one of New York’s, and the world’s great chefs. In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times.  Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star. Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Ripert “Top Chef in New York City” and in 2003, “Outstanding Chef in the United States.”

    Restaurant:

    Set up by sibling duo Gilbert and Maguy Le Coze in Paris in 1972, Le Bernardin opened in New York in 1986 and has since been one of the top restaurants in the city. The kitchen has been headed up by the revered Eric Ripert for more than 20 years now, following the untimely passing of Gilbert. Consistently ranked as New York City’s top restaurant, with 3 Michelin stars and a perfect four-star review from New York Times for over two decades, it’s a mecca for culinary enthusiasts. Le Bernardin has been ranked among the best restaurants in the world by culinary magazines and currently ranks No.17 on the annual list of “The World’s 50 Best Restaurants”. The interiors of Le Bernardin exude a classy, modern and dynamic space and the warm staff tends to the well-heeled clientele. The menu is split into three sections – Almost Raw, Barely Touched and Lightly Cooked – with dishes mixing French and Asian influences. The signature dishes on the menu are Kampachi sashimi with Niçoise olives and a Greek-inspired salad, seared octopus with tomatillo salsa and red wine-mole sauce, Poached halibut with Manila clams and wild mushroom casserole or a single barely cooked scallop with brown butter dashi.

    Gabriel Kreuther

    About Chef: Gabriel Kreuther

    Hailing from the French region of Alsace, Chef Kreuther’s cooking throughout his illustrious career has been deeply rooted in his Alsatian heritage and classic French culinary technique. His culinary approach is driven by an unwavering commitment to excellence and imbued with thoughtful craftsmanship and luxury prioritizing high quality ingredients, fine craftsmanship and beautiful presentation. Gabriel Kreuther is the Two Michelin-starred and James Beard-award winning chef behind the eponymous French restaurant Gabriel Kreuther and neighboring chocolate shop, Kreuther Handcrafted Chocolate. Chef Kreuther’s esteemed 30-year career has earned him numerous awards and accolades, beginning with the highly regarded Best Apprentice award, during his decade as a young cook throughout Europe. He then brought his talents to NYC, cooking at celebrated restaurants such as La Caravelle and Jean Georges and helming the kitchens at Atelier at the Ritz Carlton and The Modern. He was named to Food & Wine’s Best New Chef’s list in 2003 and won a 2009 James Beard Foundation Award for Best Chef NYC. Throughout his career, Chef Kreuther has put a strong focus on mentorship and is a long-standing mentor for the Bocuse d’Or USA Culinary Council, whose team recently won gold at the 2017 World Competition.

    Restaurant:

    Chef Gabriel Kreuther combines his masterful classic French training and Alsatian heritage with his love of New York City to create a luxurious, seasonally inspired dining experience in the heart of Midtown Manhattan.  Located adjacent to New York City’s Bryant Park at the base of the Grace building, this dining room is modern, beautiful and elegant, with neutral grays and plush leather banquettes; it is also spacious and perfect for celebrating special occasions. Dishes reflect global sensibilities with a strong creative edge. Guests may enjoy a four-course prix-fixe or chef’s tasting menu in the Main Dining Room, or elevated Alsatian-inspired dishes – such as Gabriel’s famous tarte flambees or homemade beignets with seasonal marmalade – served a la carte in the walk-in bar and lounge. They also boast an inventive wine and cocktail program and impeccable yet warm service. Gabriel Kreuther Restaurant has received Two Michelin Stars, was voted Number 1 for US fine dining by Trip Advisor, has AAA 5Diamond status and a glowing three-star review from The New York Times and is a member of the esteemed Relais & Chateaux.

    Junoon

    About Chef: Rajesh Bhardwaj

    Founder of Junoon Dubai and co-founder of Junoon New York, Rajesh Bhardwaj began his venture in hospitality in 1982 at the Institute of Hotel Management IHM Pusa, New Delhi. In 1985, he received a scholarship to the International School of Tourism Sciences in Rome, Italy. Upon receiving a Masters in Hospitality Management he joined the Taj Group of Hotels as the Manager of Food and Beverages. After 4 years of industry experience, Rajesh moved to New York in 1990, where he opened up his first restaurant. However, his big break was when he co-founded Café Spice, a group of Indian bistros. In 2006, Bhardwaj co-founded Zaika Flavours of India, a first of its kind all chilled, natural and organically packaged Indian cuisine for supermarkets and the food service industry. Currently, it stands as one of the leading brands in the world. Junoon New York was formed in 2010, and is a fine dining Modern Indian restaurant and the recipient of five consecutive Michelin Stars from 2012 to 2016. Additionally, it is the recipient of the Awards of Excellence from Wine Spectator in four consecutive years, from 2012 to 2015. New York Times Top 100 Magazine rates it amongst the top 10 restaurants in the city.

    Restaurant:

    Junoon, “passion” in Hindi, delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. Restaurateur Rajesh Bhardwaj assembled a talented team to create a world-class restaurant that would re-define how Indian cuisine is presented on the international gastronomic stage, owing to which Junoon was the recipient of a prestigious Michelin star the year it opened and has earned the same coveted award eight consecutive years since its December 2011 debut. The culinary team at Junoon presents a menu of traditional and contemporary dishes that showcases the centuries of India’s culinary history, while exploring the future of this classic cuisine. The core of the menu is traditional food from the vast culinary regions of India that features the most celebrated elements of the country’s cooking, with appetizers and tasting menus that reflect Junoon’s modern interpretations. The menus resonate with compelling creativity and elegance. Highlights include Junoon’s originals like Tandoori Octopus (charred octopus tentacles, crispy potato, black garlic aioli, citrus salad) and Lal Mirch Ka Paneer (house made cheese, Tandoori pepper coulis, confit peppers). Furthering the boundaries, Junoon offers a five-course tasting menu that changes with the seasons, always with a vegetarian option and wine pairing available.

    Indian Restaurants

    Rahi

    In the West Village, this contemporary Indian eatery and bar (helmed by a Junoon alum Chef Chintan Pandya) sources local ingredients for small plates and upscale mains that reflect different regions of the country. The restaurant brings the lesser-known, quintessential dishes from all corners of the country, to New York. Rāhi presents the comforting flavors from a plate you might receive in a remote Indian village, reimagined through the mind of Chef Pandya. Stylishly patterned murals on whitewashed brick walls add to the modern feel. Rahi reinterprets regional Indian food with local New York ingredients: Bhuna bhutta features corn on the cob dressed with reduced whey and turmeric; a dish of corn bread, mustard greens and jaggery butter plays on saag roti; and a shepherd’s pie nods to the subcontinent with ground lamb and cumin potato mash.

    Adda

    Adda, meaning “a place where people hang out,” is a neighborhood restaurant in Long Island City focused on regional Indian home cooking. Adda holds up to its name with its bright, casual atmosphere; collage wall of Indian newspaper covers; and rustic, “unapologetically” authentic Indian food. By evoking hints of their own nostalgia, Roni and Chef Chintan have created traditional dishes the way they’re meant to be cooked: with a variety of herbs and spices made in-house while staying true to India. Diners’ palettes can be enticed with regional dishes such as the Lucknow Dum Biryani, Junglee Maas, Malvani Prawn Curry, Paneer Tikka, and Indian classics such as the Dilliwalla Buttered Chicken. Also offered on the menu are Indian street food snacks such as Dahi Puri and Kale Pakoda and other traditional Indian dishes showcasing the vibrant flavors in regional Indian home cooking.

    Baar Baar

    Baar Baar is a celebration of regional Indian flavors brought to life using fresh local produce. It is all about delivering a modern yet rustic restaurant approach to contemporary Indian cuisine, all thanks to Chef Sujan Sarkar. Baar Baar may bill itself as a gastropub, but dining is the focus here. In fact, its vast, inventive menu is filled with such delicious condiments, as if to prove that no detail is too small for this kitchen. The elevated street food on the menu pairs well with a New Delhi sour cocktail made with bourbon, aromatic rose hip shrub, egg white and bitters. The chefs work closely with the mixologists to interpret vibrant, sweet and even savory flavors in a fresh avatar.Some must-haves are Paneer Chili, Kashmiri lamb, Tandoori Octopus, Lamb Kheema or Brussel sprouts Foogath.