Email"The hit of the night: the phing khatsa (thread-like, clear mung bean noodles submerged in a lukewarm soy-chile-vinegar sauce with plenty of garlic and scallion; topped with fried soybeans). The mix of flavors was incredible. The tang of the vinegar dominated, but there was so much going on in that little bowl that it was difficult to pick out individual flavors. Perfect balance." – CitySpoonful on the highlight of a vegetarian dinner at Phayul, a hound-endorsed Tibetan restaurant in Queens
"With my raviolini with langoustines, I was poured (approx. 4 ounces) of a white wine from Bandol. With my wife's sashimi of tai snapper, she received a pour of a Gruner Veltliner. With my main course of Daniel's signature slow-baked sea bass, I was poured a Pinot Noir by Copain [Wines] from the Alexander Valley. My wife was poured a Pinot from the Vosne-Romanée in Burgundy, allowing us to make some comparisons between old-world and new-world Pinots (the Copain was the hands-down favorite). With dessert, my wife received a delightful, nectar-like Tokaji from Hungary, while I was served a sparkling Moscato d'Asti from Italy. There are certainly ways to spend less than $120 a couple for an excellent bottle of wine at Daniel. But, occasionally, it is nice to put yourself in the hands of a wine professional and to have a different wine with each course. In those situations, $60 per person is certainly a fair price to pay." – famdoc on wine pairings at Daniel
"Got a small pastrami on rye and a small brisket on a club roll with Swiss, mustard and gravy. Both were as good as ever (though you should always ask them to add salt and pepper to the brisket, and you'll probably have to add a bit more yourself). Really glad to have these guys back." – ChiefHDB on David's Brisket House in Brooklyn, recently reopened after a renovation
