Many New Yorkers in the Upper East Side would agree that there are a limited number of fine-dining options in the area. However, there is a newly opened restaurant, on the corner of Park Avenue and 63rd Street, that will likely satisfied their hunger. The high-profile location is the former home to Park Avenue Summer.
Vaucluse French brasserie — with Chef Michael White at the helm — has now taken over the space, bringinging a fresh twist to French cuisine to the expansive venue. The 12,000-square-foot space has been completely transformed. You will now find a sleek bar and lounge with two dining rooms on either side. The 186-seat restaurant was designed by Mayer Davis, who eloquently adds warmth to the expansive rooms with custom millwork, simple flowers and all white table settings.
“This is a personal passion project that we have contemplated for years and wanted to create in the city we love,” says White. Michael White is the co-owner of Altamarea Group, which also owns several other acclaimed restaurants, including: Marea, Ai Fiori and Nicoletta.
The unique menu for Vaucluse French brasserie was conceived by White and executive chef Jared Gadbaw. You can experience their subtle experimentation with the familiar French cuisine on a number of different plates. The most notable options would be either the succulent roasted duck à l’orange, which is dry-aged over the course of several days, or the filet de veau façon rossini, a veal filet in black-truffle juice served with seared foie gras and caramelized onion tart.
For those of you looking to relax with a classic French dish, do not despair, there are a number of authentic French classics as well.
“We aimed to create a menu that captures French cuisine’s nostalgia, flavors, and traditional technique, complemented by a sense of edge and style,” says Gadbaw. “We wanted the offerings to reflect how today’s diner prefers to eat.”
For those looking for a drink to compliment the meal, you will find a wine list that includes over 300 French and American wines and Champagnes. Furthermore, the cocktail menu offers a great mixture of old favorites and novelty drinks, such as the Lady Brett Ashley or the 437 Royal Street.
You can learn more about Vaucluse here.
from Bjorn Koch | Food & Culture http://ift.tt/1Mx6z6G