Chef Daniel Boulud Joins Chef Melissa Rodriguez


Join us for a truly unique opportunity to celebrate the reunion of
Chef Daniel Boulud and Chef Melissa Rodriguez!

November 30th at 8:00pm
5-Course Tasting Menu
Paired with a Coveted Selection of Barolo, Barbaresco & Burgundy

The pair’s bond was cultivated in 2006 when Chef Melissa was hired as a line cook at the iconic Michelin-starred Restaurant Daniel. Under the exceptional care and guidance of Chef Boulud, she quickly rose the ranks to sous chef. With countless accolades including “Best Chef in America” and a commitment to servicing his community, Del Posto is honored to host Chef Boulud. From mentor and protégé to colleagues and friends, these two gifted and influential chefs will compose a 5-course menu featuring some of the most rare and sought after wines from around the globe: Barolo, Barbaresco and Burgundy. This will be a singular event where the beauty and elegance of Nebbiolo and Pinot Noir are brought together through friendship, camaraderie, and an unwavering dedication to culinary excellence.

We hope you can join us for what will be an unforgettable evening!



2006 Lanson “Clos Lanson” Champagne Brut Grand Cru

Terrine de Gibier Aux Saveurs D’automne
Scottish Game Terrine with Fall Vegetables and Wild Mushroom Vinaigrette

Castello di Verduno “Massara” Barolo 2012
Henri Gouges “Clos des Porrets St. Georges” Nuits-St-Georges 1er Cru 2012

Sogliola di Dover con Carciofo di Gerusalemme e Tartufo Nero
Dover Sole with Sunchokes & Black Truffle

G.B. Burlotto “Cannubi” Barolo 2005
Simon Bize “Talmettes” Savigny-les-Beaune 1er Cru 2008

Corona Ripiena di Toma e Tartufo Bianco
Crown Shaped Pasta Filled with Toma Cheese & White Truffle 

Vietti “Brunate” Barolo 1996
Michel Chevillon “Les Saint Georges” Nuits-St-Georges 1er Cru 1996 en magnum

Entrecôte de Boeuf “Wagyu” au Choux Rouge
Scharbauer Ranch Wagyu Strip Loin, Braised Red Cabbage, Smoked Brisket, “Sauce Bordelaise”

Gaja Barbaresco 1983
Louis Jadot “Estournelles Saint Jacques” Gevrey-Chambertin 1er Cru 1985

Potato, Porcini and Époisses Feuilleté

La Tur
La Tur Crema and Hazelnut

Renato Ratti “Abbazia dell’Annunziata” Barolo 1971
Pothier-Rieusset “Rugiens” Pommard 1er Cru 1978



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