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Chef Daniel Boulud Unveils New Renderings for Le Pavillon at One Vanderbilt

The highly anticipated restaurant is set to open early next year.


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Foodies always get excited when a top chef opens a new restaurant. But Global Dining Collection chef Daniel Boulud’s new restaurant, Le Pavillon, is particularly exciting given its unique location. It will be housed in One Vanderbilt, aka Midtown’s tallest tower.

The restaurant will take over 11,000 square feet of the second floor in the iconic skyscraper, which opened September 14 just across from Grand Central. It will boast 57-foot-high ceilings providing incredible views of the famous train station and the Chrysler Building. And though it’s in the heart of Manhattan, interior designer Isay Weinfeld and architecture firm KPF used nature as their inspiration. Inside there will be live trees, greenery, and foliage to create an oasis-like feeling.

Related: Daniel Boulud Launches 'Soul-Restoring' Road Trip From NYC to Massachusetts

At One Vanderbilt, I have the opportunity to create a dining experience in bustling Midtown Manhattan, combining nature and architecture, that is an escape for New Yorkers and visitors alike,” chef Daniel Boulud told Departures in a statement. “A place that captures the energy and creativity of New York City.”

As far as the food goes, the restaurant will serve breakfast, lunch, dinner, and have a bar area. The menu will be vegetable-forward and seafood-centric with a contemporary French-American vibe. Of course, as with all Boulud eateries, ingredients will come from local suppliers and farmers, and the menu will rotate based on what’s in season.

Related: Chef Daniel Boulud’s Food Guide to France

While there are certainly more details to come, one unique feature revealed was the Garden Table option for diners. This will be a table located in the middle of the restaurant that will feature special food and wine experiences, like guest chefs, winemakers, and tasting menus.

“With its garden view and original design features, it is our goal to create a retreat-like atmosphere where guests can come, enjoy light, fresh and flavorful cuisine, and be reenergized,” added Boulud. “With restaurants closed or significantly reduced for so long, many people are craving the experience of dining out—safely, with high-quality food, friendly service, and all the thrills that just can’t be recreated at home. We all need that right now.”


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