<http://schema.org/articleBody>
" Good chefs are of two kinds: those who forever refine what they already know and those who feverishly invent dishes to impress others. Great chefs, however, are those few in the class of Daniel Boulud, a master of embracing the exotic and taming it to his own expertise. Any chef can have ideas, but Boulud&amp;#039;s inspirations are deeply personal and thus recognizably his, and that makes them exciting. He&amp;#039;s proved this at all his restaurants, from his flagship, the ultradeluxe Daniel, to DBGB, where he elevates sausage to new heights. What&amp;#039;s left to prove? That he is also one of the canniest interpreters of Proven\u00E7al and Mediterranean food outside of Marseilles and Marrakesh. He uses the larder expertly, as demonstrated in his spicy lamb loin (above). It includes eggplant two ways: seared and glazed with honey (1), and in a perfectly seasoned puree (2). The tzatziki yogurt (3) is topped with cucumber and mint, and the lavash (4) is dusted with za&amp;#039;atar, an herb blend. On the side: chickpea falafel (5) with dried harissa yogurt (6), hummus made from fresh (green) chickpeas (7), and the best baba ghanoush you ever had (8). The dining room feels like a cross between the stateroom on a ship and Rick&amp;#039;s Caf\u00E9 Am\u00E9ricain \u2014 both places you never want to leave. 20 West Sixty-fourth Street; 212-595-1313; danielnyc.com "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/reviews/a11167/boulud-sud-1111/>