How to Get a Reservation at Daniel in New York
Daniel is Daniel Boulud's Michelin-starred French flagship on the Upper East Side. The short answer: it books on a rolling window that fills fast, so the release minute and cancellation watching are the realistic ways in.
The short answer
Daniel opens reservations on a rolling window a set number of days in advance, with prime dinner inventory clearing quickly and a firm cancellation policy. The realistic paths are to be ready at the exact release minute or to catch a same-week cancellation. Confirm the current platform and release time on the live listing before planning.
Rose watches Daniel continuously and books the instant a seat opens under your name, so you can stop refreshing.
What it is known for and where it sits
On East 65th Street on the Upper East Side, Daniel is chef Daniel Boulud's flagship, a Michelin-starred temple of modern French cuisine in a grand, columned dining room. Prix fixe and tasting menus, impeccable service, and a jacket dress code make it a benchmark special-occasion destination in the city.
Prime weekend dinners are toughest; earlier seatings and the lounge are easier ways to experience the kitchen.
- Earlier seatings and the bar or lounge open more often than prime dinner in the main room.
- Be ready at the exact release minute for the formal dining room.
- Watch for cancellations in the final 48 hours before your date.
Want Daniel without the scramble? Text Rose and we will watch it for you.
Frequently asked
What platform does Daniel use for reservations?
Daniel books online on a rolling window a set number of days ahead. Confirm the current platform and release time on its live listing, be ready the minute it opens, and watch for cancellations near your date.
Is there a dress code at Daniel?
Yes. Daniel requires jackets for gentlemen in the main dining room and elegant attire generally. Dress formally as you would for a top-tier fine-dining evening.
Can Rose book Daniel for me?
Yes. Text Rose the date and party size. We watch Daniel continuously and book the moment a table opens, under your own name, then confirm by text.