If I had a euro for every time someone asked me if the “new” Spring restaurant is “open or taking reservations yet-tttt”… I can’t imagine how Chef/Owner Daniel Rose must feel.

For those of you asking, “Daniel who?” here are the cliff notes.

Daniel is from Chicago, came to study philosophy in Paris in the late 90’s, fell in love with French food, enrolled with Paul Bocuse in Lyon and then worked in restaurants all over the world before coming back to France to work in Le Meurice’s kitchens. It was then that he made up his mind to do his own thing.

One of the most extensive wine cellars in the world is selling off thousands of items from its prized collection