Michelin-star chef Daniel Boulud announces plans for new NYC seafood restaurant with a nod to old-school French cuisine

Daniel Boulud this week revealed plans for his long-awaited fine-dining concept Le Pavillon, set to open in Midtown Manhattan in the first quarter of 2021.

Le Pavillon will open in the newest (and now tallest) Midtown skyscraper, One Vanderbilt, with views of the Chrysler Building. The restaurant will span 11,000 square-feet on the second floor, facing Grand Central Terminal.

“With restaurants closed or significantly reduced for so long, many people are craving the experience of dining out — safely, with high quality food, friendly service and all the thrills that just can’t be recreated at home. We all need that right now,” said Boulud in a statement.

Le Pavillon is not to be mistaken for the famed Le Pavillon Français restaurant that was open just a few blocks away from One Vanderbilt, at 55^th and Fifth Ave, which once defined French cuisine for New Yorkers from 1941 to 1966. That restaurant was the brick-and-mortar concept originated at the 1939 New York World’s Fair by Henri Soulé and closed upon his death.

“I wanted to bring back the name as a memento of New York dining history,” Boulud told Time Out New York of the idea for the name.

Boulud was inspired by the rumors and mumblings of the famed World’s Fair restaurant when he arrived in New York City. Le Pavillon means “an adjacent space in a building or a garden” in French and, though not truly possible in the confines of Manhattan, Boulud has brought the garden inside so diners feel separated from the bustling city, including real trees and greenery inside the sleek modern restaurant.

“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 Boulud.

The French-American menu will highlight vegetable-forward and seafood-centric dishes, though more detail will be revealed closer to the opening.

“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,” said Boulud in the statement.

During the pandemic, Boulud has kept his fine-dining establishments open by introducing carryout options and special to-go meals in addition to outdoor dining. Le Pavillon is not set up for outdoor dining.

See photos of the chef’s newest New York City restaurant.

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