Chef Michael White and Ahmass Fakahany's Altamarea Group is also responsible for such highly-regarded Italian restaurants as Ai Fiori and Costata. Vaucluse is forging new ground, however, with its French focus, named afer a landlocked area of Provence. The food is not solely Provençal though, with executive chef Jared Gadbaw - formerly of another Altamarea Group restaurant Marea - creating a broad Gallic menu with daily specials in the traditional manner.
Located on the Upper East Side, the 12,000-square-foot space, designed by Meyer Davis, is palatial, with neutral tones, white tablecloths and an original vaulted ceiling. There is a bar area, and - soon to come - an adjacent townhouse to host private events.
Classic French elegance and ingredients.
Poulet rôti, blanquette de veau, and lots of black truffle.
A French-American wine selection, curated by Richard Anderson, and cocktails, such as the Lady Brett Ashley with gin, Byrrh, grapefruit and lemon.