Yannick was also our guide to all things Restaurant Daniel. For example, we noticed a man saying things into a microphone every several minutes. Yannick explained it was Executive Chef Jean-Francois Bruel, who would announce orders. We also noticed a man in an elegant black suit arranging pieces of paper on a stand. Yannick explained his name was Sergei and he was what is called an expediter. His role is to make sure that if a table of two orders one fish and one meat, both dishes are timed to come out at the same time.
Among the biggest surprises of the evening was how impeccably clean the kitchen was. As one who had been in dozens of high end kitchens as a food and wine writer over the years, it was absolutely pristine. The sous chefs worked together like members of a ballet ensemble, carefully maintaining control over their various stations and working in a very civil fashion with one another. I also expected to see a spike in action at 8pm, the prime dinner hour – but the kitchen remained rhythmic and even. At the end of the evening – after many more tiers of tiny pastries’ and chocolates - Executive Chef Jean-Francois Bruel came up to say hello.
So jaded New Yorkers, when you are looking for a fabulous experience, you can not beat the Sky Box at Restaurant Daniel.
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