"One person meets you at the door. Another takes your coat. A
third leads you to the maître d'hôtel, who sends you off with yet
another to your table. Are there really that many people at Daniel?
Perhaps not, but it felt that way, as if we had encountered a huge,
smiling and helpful staff long before we reached our table. The new
Daniel may forever change New York City's expectations of great
restaurants. How's the food? Do you really need to ask? If you were a
fan of Daniel you know what to expect: First rate French food from a
talented chef at the peak of his powers."
- Ruth Reichl, "Diner's Journal," The New York Times,
January 29, 1999