Photo courtesy of The Dalmore
Renowned chef Daniel Boulud has entered into new territory: whisky. The Dalmore Selected by Daniel Boulud, the first Scotch whisky by a Michelin-starred chef, will be the centerpiece of special dinner menus at Boulud’s six New York restaurants on April 23.
A blend of aged stocks from Muscatel, Madeira and Port wine casks—flaunting aromas of caramelized orange segments, praline and almonds, with flavors of dark chocolate, banana-fig cake, plums and mocha on the palate—the whisky reflects the chef’s culinary preferences and will anchor three- or four-course prix fixe menus for the debut. Enjoy a Dalmore cocktail, like the DBGB Penicillin (Dalmore 12-Year-Old, lemon juice, honey, ginger beer), at DBGB Kitchen and Bar and dishes with Scottish flair that could include Scottish langoustine ravioli (at Daniel) and a maple caramel crémeux with pecan, banana and Dalmore whisky ice cream (at Café Boulud). Each meal ends with a glass of the new Scotch.
Recognizing an opportunity to create something as rich and complex as the cuisine he is known for, Boulud is enthusiastic about his newest offering, planning to visit each of his restaurants on the night of the dinners. If you can’t make one, the Scotch will be available at his eateries going forward and is being considered for retail sale in the fall. Daniel, 60 E. 65th St.; 212-288-0033; Café Boulud, 20 E. 76th St.; 212-772-2600; Boulud Sud, 20 W. 64th St.; 212-595-1313; DB Bistro, 55 W. 44th St.; 212-391-2400; Bar Boulud, 1900 Broadway; 212-595-0303; DBGB, 299 Bowery; 212-933-5300; danielboulud.com.