Daniel Boulud Opens the Steakhouse La Tête d’Or in New York City

More than 30 years after opening his eponymous Daniel in New York City, Daniel Boulud is testing out new—and very American—waters.

The celebrated chef debuted on Tuesday the steakhouse La Tête d’Or in the Flatiron District of Manhattan. The restaurant explores the U.S. standard throughout its menu, adding to classic dishes the French flair that Boulud has become known for.

“My cuisine is always rooted in tradition, with the use of the finest seasonal ingredients, and a steakhouse is the ideal showcase for these elements,” Boulud said in a statement. “It is quite a simple, universal pleasure, an excellent steak and a great sauce, but it needs to be executed with precision, and it needs to have soul. It is a joy to work at the wood-fire grill, with the highest quality meats, and produce my own version of the steakhouse classics.”

The menu begins with standby appetizers like steak tartare, crab cakes, tableside Caesar salad, and seafood plateaus—oysters and clams and shrimp, oh my! The beef steaks are, of course, the star of the show: The menu runs through cuts including filet mignon, New York strip, dry-aged ribeye, and dry-aged porterhouse. Those can be accompanied by seven different sauces and four different butters, such as bordelaise with marrow, horseradish cream, and red pepper and paprika butter. Or go all in with the prime-rib trolley, featuring 10 ounces of Scharbauer Ranch American Wagyu ribeye sliced at your table.

If beef isn’t your favorite, there are numerous main courses that span other members of the animal family—a Colorado lamb triple chop, perhaps, or flatiron golden Sasso chicken. Pescatarians and seafood-leaning diners can choose from dover sole meunière and whole grilled lobster, among other plates. On the side, options range from creamy spinach and hazelnut gnocchi Parisienne to pomme purée and baked potatoes.

To pair with your meal, La Tête d’Or offers a wine list focused on bold reds from Bordeaux, Napa Valley, and Tuscany, in particular. Champagnes and white wines are also available, as are signature cocktails like La Pomme d’Or with Macallan 12-year Sherry Cask, Calvados, sweet vermouth, and mole bitters and the Big Apple with Volcan Blanco tequila, mezcal, Verdita, caramelized pineapple, and fresh lime. Fans of the Martini can choose from the restaurant’s four house preparations, encompassing everything from olive-oil-washed vodka to tequila and rye.

For the interiors, Boulud has teamed up with David Rockwell’s Rockwell Group. In the 120-seat dining room, you’ll find velvet banquettes, soaring ceilings, deep blue touches, and dark woods. It’s classic steakhouse design done up for the 21st century. And it’ll help you forget that you’re eating in an office building (the restaurant is housed within the high rise One Madison).

Recognized as a chef at the top of his field, Boulud isn’t happy to rest on his laurels. Steak lovers will be glad to hear that.

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