THIS RESTAURANT CLOSED AUG. 3, 2008 AND WAS TO REOPEN OCT 4, 2008 AS SECESSION, A FRENCH AND ITALIAN CONCEPT. -- THE EDITORS
Where the Locals Eat Rating
Best German
Top 100 Restaurant, New York City
"[Danube] was created by Chef David Bouley in collaboration with Parisian designer Jacques Garcia and New York architect Kevin White. The 70-seat Austrian-inspired restaurant ... features the cuisine of Austria with a menu that reflects the lighter and more refined influence of David Bouley's cooking style."
– Danube website
"This is an opium dream of lush fabrics, decadent colors and lustrous glazed surfaces ... If ever a restaurant was made for a four-hour meal, Danube is it."
—The New York Times
"... one of the prettiest restaurant dining venues in town."
—New York magazine
"Bouley adds Manhattan flair to Austrian dishes ... [making] you wonder if Austria by way of New York may just be better than the real thing."
—Time Out New York
"Bouley's cuisine is the ultimate Viennese table, with accents French and his own. ... The veal is pristine and perfect."
—Newsday
"The gorgeous decor threatens to overpower the food, but fails."
—Village Voice
"You'll be immersed in the luxury of late 19th century Vienna. ... [Menus] blend Austrian ingredients or preparations with contemporary and even Asian elements."
—Michelin New York City
How Others Rate Danube
Michelin Guide 2008 * (Very Good Restaurant in Category)The New York Times
*** (Excellent)
Top Pick
New York magazine
** (Very Good)
Critics' Pick
Zagat 2008
26 Food Rating (Extraordinary to Perfection)
Time Out New York
Critics' Pick