That's exactly what I said when I read this post on New York's Serious Eats. I was very lucky, my first fancy restaurant experience was at Daniel and it captured my heart and was the inspiration for my cooking career. Before I graduated culinary school I did my stage at Daniel and it was an amazing experience that I've written about before on my blog. Not only does Daniel have great food, the best plated dessert in NYC by my favorite pastry chef, they also make the best bread! Their breads are inventive and so tasty they can stand court on their own. It doesn't win awards as a supporting actor. It's the main f*cking star!!! I've worked at one place *ahem I don't want to name names* but it's supposed to be one of the best restaurants in the US and I really thought their bread was B for boring. Not because their bread department lacked skills, they were top notch bakers, but because the owner *no longer in the kitchen* celebrity chef felt that the bread shouldn't overshadow the food in flavor. So thus that place churned out some bland bread which really makes me weep inside. Man, Daniel's bread is so good. The only problem is everything there is so good you don't want to miss a beat. The bread AMAZING, the food AMAZING, the dessert AMAZING, the madeleines at the end of the meal AMAZING! But how in the world can I fit all of that in my stomach. That is the only dilemma with Daniel. It's just too good.
Daniel's bread department is right next to the pastry department. I remember getting there early and smelling the garlic and rosemary roasting in their large bread ovens getting all caramelly and fragrant for the rosemary bread which is my favorite. Once in a while I would steak one for lunch. Sometimes I would be even luckier and be given a loaf of their delicious raisin nut bread to take home! Good for you restaurant Daniel. You guys deserve the praise! I'm always very proud when I see them in the news!
I concur!
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