Unfortunately, it is not yet possible to book the corner table at Daniel Boulud’s upcoming restaurant at One Vanderbilt Avenue in Midtown Manhattan. But mark your calendars for next year, because you will want to see, sit and savor both the views and the food. Full disclosure, I co-wrote Mr. Boulud’s 2013 cookbook, Daniel: My French Cuisine.
View onto New York landmarksMax Touhey
At the intersection of East 42nd Street and Vanderbilt Avenue, on the second floor but high above street level, diners will face the majestic arched windows and columns of Grand Central’s western façade. Beyond, the iconic art-deco spire of the Chrysler Building emerges from the Grand Hyatt’s shimmering anodized aluminum wall. During a recent visit to the construction site—hard hat and all — the energy coming from the tower felt almost like a steady heartbeat, at the core of the City.
City viewsMax Touhey
Designed by Kohn Pedersen Fox Associates, the skyscraper is the brainchild of Marc Holliday, Chief Executive Officer of SL Green Realty Corp., and sits on an entire city block, between 42ndand 43rdStreet. Even though it will only tally 77 floors, the tremendous ceiling heights on most floors will make One Vanderbilt the tallest office tower in Midtown, soaring to 1,401 feet. A public observation deck at 1,000 feet above street-level promises tremendous 360-degrees views.
Office floor viewMax Touhey
For the restaurant,” said Brett Herschenfeld, a managing director at SL Green who oversees retail operations, “We searched for a partner, not just a chef.” Rumor has it several chefs, in the United States and abroad, were approached.
“Daniel Boulud is a legend, he’s the Godfather of the high-end food scene in New York,” said Mr. Herschenfeld. “He’s gracious and versatile, and his clientele is similar to many of our tenants.”
Pedestrians will stroll through a newly constructed plaza between Grand Central and Vanderbilt Avenue leading to a new ground-floor Epicerie Boulud. An all-day café and market, the shop will feature the chef’s signature seasonal house-made salads, sandwiches, breads and pastries.
The new restaurant (not yet named) and its main bar will be visible from the street with approximately 100 seats, as well as several private dining areas.
Rendering of the new restaurantSL Green
“This is a dream come true,” said Mr. Boulud. “I am incredibly grateful to be associated with what promises to become a New York landmark.” The chef is planning a special table for perhaps eight or ten diners surrounded by greenery, as well as a massive kitchen.
“I was inspired by the kitchen at Troisgros restaurant in France,” said Mr. Boulud. “An open space where every station is in view of the other to facilitate focus and communication.” Far from the traditional basement kitchen of the past, this bright and airy 2nd floor behemoth will open onto Madison Avenue.
Daniel Boulud on site.Courtesy of Daniel Boulud
For the bar, Mr. Boulud is preparing a specially curated Champagne list of small unsung producers. The seasons will inform the menu, as always in Mr. Boulud’s restaurants, with a focus on vegetables and seafood. “This time though,” he said, “We are taking a few side steps away from formal French cuisine.”