Le Pavillon by Daniel Boulud

A seafood-centric restaurant, from the world renowned chef, opening in One Vanderbilt - the impressive Midtown skyscraper by Grand Central Terminal.

The 120-cover restaurant - located on the second floor of the 77-story building - is being designed by Isay Weinfeld, the Brazilian architect who oversaw the relocated Four Seasons and features a plethora of greenery, including trees, several private dining rooms, in an indoor garden area with a chef's table; in the bar, the ceiling soars to a height of 75 feet. 

Named after a famed palace of haute cuisine that opened in 1941 during World War II, that closed in the '70s. Set to debut to debut early next year, and will focus on seafood. It has a “French name but it’s not a French restaurant,” according to Boulud who is also planning to open an outpost of his cafe Épicerie Boulud on the ground floor of the building.


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