The name for the new restaurant also reflects its French meaning as a pavilion, a park space to provide entertainment for visitors. That restaurant first opened as part of the 1939 New York World's Fair, and formally opened in Midtown in 1941, where it was known to define French cuisine in the U.S. Le Pavillon is named for an earlier Midtown Manhattan restaurant, also named Le Pavillon. Additionally, the restaurant has a "garden table", for guests to have special food and wine experiences led by guest chefs and winemakers. The bar has a hand-blown glass chandelier designed by sculptor Andy Paiko. The restaurant also includes a bar and lounge area with seating for 46 guests, with an à la carte menu. Weinfeld is known for adding natural elements to his works, and designed the restaurant as a mix of New York skyscraper elements and elements of Central Park. The restaurant's design was led by Brazilian architect Isay Weinfeld, along with the architecture firm KPF.
The tables are left uncovered for lunch service and have pale linen tablecloths for dinner service. The 120-seat dining room has banquettes and chairs with neutral colors. The room features a wall of trees and plants, including 20-foot olive trees about half of the restaurant space is dedicated to flora. The restaurant space is a glassy multi-story room, with ceilings up to 57 ft (17 m). Its wine list has 650 bottles, assembled by Boulud's wine director Daniel Johnnes. Le Pavillon's dinner menu is a three-course, prix-fixe menu with a cost of $125, including "Oysters Vanderbilt", a play on Oysters Rockefeller. The restaurant is focused towards local and seasonal products of farms and the sea, with only three dishes including meat or poultry on the first menu. The restaurant faces Grand Central Terminal, which lies just across a pedestrian plaza, and the Chrysler Building, about a block to the east. It is located on the second floor of the One Vanderbilt skyscraper, and has its own dedicated entrance.
#New york skyscraper restaurant full
The restaurant's initial opening is set to have limited reservations its full opening will be on May 28. At its opening, its executive chefs were Daniel Boulud, Michael Balboni, and William Nacev. Le Pavillon opened on May 19, 2021, the same day New York allowed restaurants to open at full capacity after 14 months of restricted dining during the COVID-19 pandemic. The idea for a new Boulud restaurant at One Vanderbilt began around 2017, when the skyscraper's developer approached Boulud about opening a restaurant there. Le Pavillon opened in May 2021 in One Vanderbilt, a skyscraper completed in 2020 in Midtown East. The restaurant is owned by the Dinex Group, a restaurant company led by chef and restaurateur Daniel Boulud. Le Pavillon is a restaurant in Midtown Manhattan, New York City.
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