Fine dining chef and restaurateur Daniel Boulud has revealed new details about his restaurant inside the massive Midtown skyscraper by Grand Central Terminal, One Vanderbilt. Le Pavillon — named after the famed French restaurant in New York City that closed in the ‘70s — is set to debut to debut early next year, and will focus on seafood, according to the New York Times, which first reported on the opening.
“I don’t have a seafood restaurant in New York, so I’m excited to be doing this,” Boulud tells the Times.
Located on the second floor of the 77-story building, many of the specifics of the new establishment are in line with that was announced three years ago. There are no plans for outdoor dining, but the restaurant will have a total of 120 seats including the bar. Though bar seating is prohibited under NYC’s indoor dining guidelines, which will go into effect on September 30, things might change by the time the restaurant opens next year.
The bar’s ceiling will rise to 75 feet, and the restaurant will have an indoor garden area with a chef table’s in the middle, among other features.
The original Le Pavillon opened in 1941, during World War II, and similarly Boulud’s is a nod to the current situation, he tells the Times, with the restaurant doing white-tablecloth service for dinner, but not for lunch and breakfast. But the name is where the similarities end, according to the Times. Where the original restaurant was more opulent, this one will be more modern and won’t focus on haute cuisine.
Boulud also plans to open an outpost of his cafe Épicerie Boulud on the ground floor of the building. Boulud operates several restaurants in NYC, and his namesake Daniel restaurant is currently open on the Upper East Side for outdoor dining.
Eater has reached out to Daniel Boulud and One Vanderbilt’s developer SL Green for more details on Le Pavillon.