La Tête d'Or by Daniel

The story

Crafted with passion, served with love

A Lyon-Born Vision in the Heart of the Flatiron

La Tête d'Or by Daniel is named for the grand park in Lyon, France — the hometown of Chef Daniel Boulud — and that tribute runs deeper than the name. Since making New York his home in 1982, Boulud has built one of the most respected restaurant groups in the world, from his Michelin-starred flagship DANIEL on the Upper East Side to outposts across four continents. La Tête d'Or represents his take on a distinctly American institution: the steakhouse, refracted through a thoroughly French lens.

The Space

The dining room was designed by David Rockwell and makes an immediate impression: soaring ceilings, deep blue banquettes, and warm accents of wood and copper. The atmosphere is grand without being stiff — the kind of room that works equally well for a business lunch and a celebratory dinner.

The Kitchen: French Soul, Steakhouse Substance

Chef Boulud's guiding philosophy here is what he calls the French "triple S" — soul, seasoning, and sauces. The menu, led by Culinary Director Mitchell Lienhard and Executive Pastry Chef Maria Arroyo, applies that framework to steakhouse classics with precise, confident results.

The beef selection covers serious ground: a 60-day dry-aged RR Ranch Porterhouse, Snake River Farms Gold Label Chateaubriand, Olive-Fed Wagyu from Stonefall Farms, and A5 Wagyu from Iwate, Japan. Tableside-carved prime rib — here a Scharbauer Ranch American Wagyu Ribeye served with Bordelaise, Béarnaise, creamy spinach, and a peppered popover — is a signature moment. Classic French sauces (Au Poivre, Bordelaise, Béarnaise, Perigourdine) and composed butters give each cut its finishing character.

Beyond beef, the French steakhouse identity comes through in starters like Soupe à l'Oignon with Alpine cheese feuilleté, a Steak Tartare with horseradish and traditional condiments, and Wood-Fired Bone Marrow with pastrami and sauerkraut. Seafood holds its own with a plateau, Dover Sole Meunière, whole grilled lobster with beurre blanc, and a Lobster Bisque with tarragon. Greenmarket vegetables — from Vadouvan Roasted Carrots to Haricots Verts Amandine — round out a menu that takes its produce as seriously as its prime cuts.

Recognition

Wine Spectator honored La Tête d'Or by Daniel with its Best of Award of Excellence in 2025, a reflection of the depth and care behind the wine program — a fitting complement to a French steakhouse of this caliber.

Who It's For

Whether you're coming for a weekday lunch, a dinner anchored by a côte de bœuf for two, or a private event in one of the restaurant's elegant dining spaces, La Tête d'Or delivers the kind of experience where every detail — from the sauce on the plate to the room around you — has been considered.