World-renowned Michelin-starred chef Daniel Boulud has revealed details of his new restaurant, Le Pavillion, which will be located in the Midtown skyscraper in New York City.
Located inside the Midtown skyscraper, Boulud’s new restaurant Le Pavillion will welcome guests early next year and focus on seafood. Le Pavillion, which will be located on the second floor of the 77-storey building, will host 120 people including a bar without an open-air area. With interior design led by Isay Weinfeld alongside architecture firm KPF, Le Pavillon aims to capture the spirit of a New York skyscraper living in harmony with Central Park. The interiors are inspired by nature, incorporating lush greenery, live trees and foliage woven throughout the dining room, bringing a peaceful oasis to bustling Midtown – the heart of Manhattan. The restaurant will serve breakfast, lunch, dinner and include a dramatic bar area overlooking the new Vanderbilt Plaza.
“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. A place that captures the energy and creativity of New York City,” said Chef Daniel Boulud. “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. With restaurants closed or significantly reduced for so long, many people are craving the experience of dining out – safely, with creative cuisine, friendly service and all the thrills that just can’t be recreated at home. We all need that right now.”
Several unique offerings will be available to guests of Le Pavillon, including a Garden Table in the middle of the restaurant that will feature special food and wine experiences, including guest chefs, winemakers. and tasting menus.
The menu will highlight vegetable-forward and seafood-centric dishes, an extension from Chef Daniel’s other restaurants which celebrate New York with a more contemporary French-American spirit. The menu will be revealed during the opening weeks, which are anticipated in Q1 2021.
“Local suppliers and farmers will always be a focus of my seasonal menus. These craftspeople and artisans are the backbone support of my restaurants and the dining community, and we’re so excited to continue to highlight many ingredients from the Northeast at Le Pavillon,” said Chef Daniel Boulud. “This is yet another way to showcase the harmony between nature and city life.”