Daniel Boulud Launches New York City Restaurant Amid Covid-19 Recovery
For more than 25 years, the French-born chef Daniel Boulud has impressed New Yorkers with his cuisine, earning Michelin stars and rave reviews from critics. Along the way, he has expanded his empire—not just within the city, but also throughout the U.S. and even abroad.
Now, Mr. Boulud is tackling what might be his greatest challenge: opening a high-profile dining spot opposite Manhattan’s Grand Central Terminal at a time when the city is still recovering from the pandemic.
Le Pavillon, Mr. Boulud’s new 11,000-square-foot restaurant situated at the One Vanderbilt office tower, was created and will be operated in financial partnership with SL Green Realty Corp. , the developer behind the $3.3 billion building that opened last September. Mr. Boulud will begin welcoming diners Wednesday, which is also the first day New York state will allow restaurants in the city to operate at 100% capacity for indoor service while maintaining proper social distancing. Mr. Boulud’s team said the timing was coincidental.
Much like One Vanderbilt itself, Le Pavillon has been in the works for years. Marc Holliday, SL Green’s chairman and chief executive officer, said he had wanted a signature restaurant in the building that would offer “an eating experience for this time and for the future.” Mr. Boulud was an obvious chef to turn to, he added.