New York Times
IF you haven’t dined at Daniel in the last four and a half months, you haven’t dined at Daniel. You may have had food as impressive in its precision — and as gloriously wanton in its luxuriousness — as it is today. You may have had Daniel’s charmed and charming service, which at times seems more like sorcery, the attendants swirling in and stealing away almost imperceptibly, set into motion by nothing more than the subtle raising of your eyes (they notice it) or the mere contemplation of craning your neck (they sense it).