Vaucluse is a French-inspired restaurant from the Altamarea group, and they've gone all out with this grand and traditional brasserie.

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. 

Ideal For

Classic French elegance and ingredients.

Signature Dishes

Poulet rôti, blanquette de veau, and lots of black truffle.

Signature Drinks

A French-American wine selection, curated by Richard Anderson, and cocktails, such as the Lady Brett Ashley with gin, Byrrh, grapefruit and lemon.