World-renowned chef Daniel Boulud and SL Green celebrated the opening of Le Pavillon, which has a kitchen area of 11 thousand square meters, last week. The 120-seat restaurant will serve rotating seasonal menus with a focus on locally grown vegetables and New England seafood with French-American posturing.
Chef Boulud said, “I can’t think of a more fitting moment to open Le Pavillon. Despite the many, many challenges that we have faced in the last year, our commitment to creating this dining destination never wavered, and in fact, we are more certain than ever that this celebration of cuisine, nature, and architecture is exactly what New Yorkers need right now. It is my sincere hope that this is an opportunity to celebrate New York City for all of us.”