La Tête d'Or by Daniel

Daniel Boulud's first steakhouse opened in November 2024 at the base of the One Madison tower, and it brings French refinement to one of New York's most beloved restaurant genres. You enter through a deep red entryway lit with soft amber fixtures into a moody bar of bronze mirrors and velvet armchairs, then on into a high-ceilinged, 120-seat dining room of dark wood, leather and plush banquettes, framed by an open kitchen beneath a dramatic Art Deco-inspired hood. The house philosophy is soul, seasoning and sauces, and the service has the polish you would expect from the Daniel team. Time Out gave it four stars and called the meat the main draw.

New York Turk treated himself to a solo fine-dining dinner here in 2025, and the bar is an elegant place to do exactly that. The menu runs to eleven steaks, from bavette to a 45-day aged rib-eye and a porterhouse, but the showpiece is the prime rib trolley, carved tableside. Before the beef, consider the scallop crudo or the yellowfin tuna tartare carried over from Daniel, plus the wood-fired bone marrow. Critics have singled out the Gruyere potato gratin among the sides. Finish at the soft-serve station, where you dress your own cup with sprinkles, cocoa nibs and meringue kisses. Private rooms, including the Butcher's Table and Chef's Salon, suit celebrations.