With a name that translates to “The Head of Gold," La Tête d’Or by Daniel Boulud is truly something to discover. The deep-red entryway with soft glowing amber fixtures leads you to the bar, a sultry corner of bronze mirrors and velvet armchairs. It all pours into the soaring, high-ceiling dining room with elements of dark woods, leather and plush banquettes and elegant bouquets that sit above them. The 120-seat dining room is framed by the open kitchen with its opulent hood that calls to the Art Deco era.
Seafaring adventurers can dip their toes in Scallop Crudo and Yellowfin Tuna Tartare, an import from his eponymous restaurant, Daniel. But naturally, the meat is the draw. Eleven steaks grace the menu, from Bavette to a 45-day aged Rib-Eye to Prime Rib Trolley that wheels right up to the table. Playing to Boulud’s love of American ice cream shops, desserts include swirls of soft-serve served with a plate of goodies—sprinkles, coca nibs and cranberry meringue kisses—to make your own sweet treat.