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Located in Manhattan’s One Vanderbilt, Le Pavillon offers a serene, garden-inspired setting with soaring ceilings and refined elegance. Designed by Isay Weinfeld, the space blends lush greenery with modern sophistication. Chef Daniel Boulud’s seafood- and vegetable-focused menu celebrates French tradition with a New York spirit. Business casual attire is recommended; athletic wear, shorts, sandals, and strollers are not permitted in the dining room.
Upscale restaurant with greenery, high ceilings, and city views, serving wine and French cuisine.
Hours
| Friday | 11:30 AM–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
| Monday | 11:30 AM–10 PM |
| Tuesday | 11:30 AM–10 PM |
| Wednesday | 11:30 AM–10 PM |
| Thursday | 11:30 AM–10 PM |
Address and Contact Information
Address: One Vanderbilt Ave, New York, NY 10017
Phone: (212) 662-1000
Website: https://lepavillonnyc.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Reviews
Allison Frenette
I was in NYC for a girl’s trip a few weekends ago and we went to Le Pavillon for dinner before our Broadway show. The meal was unforgettable! The food was delicious, beautifully presented, and perfectly portioned. We had the 3 course fixed menu. The staff was attentive, friendly, funny and engaging. The atmosphere was relaxed and warm. It wasn’t too loud and had a beautiful view of the Chrysler building. Would definitely recommend and return to as well.
… moreSyed Ashrafulla
Excellent meal for my friend’s birthday. The service was attentive while remaining at a distance. In addition the vibe was fancy without pretension. Ok but let’s talk about the food.
The best thing I ate was probably the onion tart. The tart was an excellent start to a meal, an appetizer with a soup’s depth. The onions are really well made, firm yet easily chewable, with a good tart base. The cheese foam added salt and funk to the onion well.
The steak was well made but the real fun for that dish was the short rib croquette and the caramelized onion. Those were really flavorful and strong. Going after the onion tart worked too; I recommend choosing the same flavor twice for courses 1 and 2.
The fig dessert was pretty and good. The cream provided a good contrast to the fig, with the mille feuille adding texture to those two.
The wine selection is expectedly good, as is the cocktails. But I don’t recommend the egg white drink, the flavor is muted.
Overall a great experience, fine dining but with a price point that is not the craziest. I want to be at the bar next to try their bar menu.
… moreThe best thing I ate was probably the onion tart. The tart was an excellent start to a meal, an appetizer with a soup’s depth. The onions are really well made, firm yet easily chewable, with a good tart base. The cheese foam added salt and funk to the onion well.
The steak was well made but the real fun for that dish was the short rib croquette and the caramelized onion. Those were really flavorful and strong. Going after the onion tart worked too; I recommend choosing the same flavor twice for courses 1 and 2.
The fig dessert was pretty and good. The cream provided a good contrast to the fig, with the mille feuille adding texture to those two.
The wine selection is expectedly good, as is the cocktails. But I don’t recommend the egg white drink, the flavor is muted.
Overall a great experience, fine dining but with a price point that is not the craziest. I want to be at the bar next to try their bar menu.
Suyeon (Luna)
Huge turndown and will not coming back. While the atmosphere is nice and clean, the food was so poor that the management truly needs to be aware of these issues and fix them.
The problems truly started with the main courses. We ordered the steak and the lobster. We assumed these dishes couldn’t be bad, as the ingredients are very popular and common, especially in a restaurant claiming a Michelin star. I honestly felt that even non-Michelin restaurants offer better flavor. The steak was too salty, and worse, each of the three pieces had a different level of saltiness. The lobster tasted raw. Literally raw taste in lobster. It was really difficult to cut it and chew it. I was so disappointed. After consuming uncooked lobster, I was sick all night and threw up the next morning.
We went to several Michelin restaurants and high end restaurant, but this one it’s not worth it at all spending hundreds of dollars.
… moreThe problems truly started with the main courses. We ordered the steak and the lobster. We assumed these dishes couldn’t be bad, as the ingredients are very popular and common, especially in a restaurant claiming a Michelin star. I honestly felt that even non-Michelin restaurants offer better flavor. The steak was too salty, and worse, each of the three pieces had a different level of saltiness. The lobster tasted raw. Literally raw taste in lobster. It was really difficult to cut it and chew it. I was so disappointed. After consuming uncooked lobster, I was sick all night and threw up the next morning.
We went to several Michelin restaurants and high end restaurant, but this one it’s not worth it at all spending hundreds of dollars.
James Pogorzelski
The five-course tasting menu was disappointing and didn’t justify the premium price. Each course was competently prepared but forgettable, from the unremarkable fish to the one-dimensional duck and pedestrian dessert. Nothing demonstrated the creativity or quality expected at this level. Service pacing was poor, starting with 15-minute waits between courses and deteriorating to 45 minutes between the third and fourth courses with no explanation. The martini was standard with nothing to distinguish it from any typical bar. While the interior had nice greenery and the bar offered good views, the main dining room overlooked an unremarkable street. At over $700 for two people, the value simply wasn’t there. We’ve had better meals at half the price with more inspired food and attentive service. We won’t be returning.
… moreRachel
After reading some of the reviews, I was hesitant to come here. I am thrilled my fiance insisted otherwise. The folks leaving the negative reviews are on crack… really poor quality crack at that. We did the 6 course tasting, added the caviar option, and the wine pairing. Every course was amazing. My hat is off to the sommelier; thanks to them I am now desperately attempting to source at least three of the wines by the case. Service was well run and suited the ambiance of the restaurant. My only regret is that I couldn’t finish several courses as I was stuffed.
We go to several Michelin restaurants each year and this far outperformed several two starred spots overseas and in the US. This joint focuses on the food and less the pageantry which is why I’m guessing they’re at one star.
Just go here – it’s awesome. Bravo Chef Boulud and team.
… moreWe go to several Michelin restaurants each year and this far outperformed several two starred spots overseas and in the US. This joint focuses on the food and less the pageantry which is why I’m guessing they’re at one star.
Just go here – it’s awesome. Bravo Chef Boulud and team.
Valeriia Meeks
I’ve visited Le Pavillon twice — once in October to celebrate my mom’s birthday, and again recently with a close friend — and I can say with complete confidence that this is one of the most memorable dining experiences of my life.
From the very entrance, everything feels special. You are welcomed by warm, gracious hostesses who treat you with genuine respect. The building is absolutely beautiful — serene, immaculate, and thoughtfully designed. The atmosphere is calm, elegant, and deeply comforting, as if you’ve stepped into a different world.
The service is exceptional.
The servers are incredibly knowledgeable and passionate about the menu. Every dish is presented with care, explained in detail, and delivered in a way that makes you feel fully immersed in the experience. The presentation, storytelling, and timing are flawless — it feels personal, intentional, and deeply respectful to the guest.
Every dish we tried was executed with remarkable precision. The flavors were layered, thoughtful, and deeply balanced — never overpowering, never flat.
From the starters to the desserts, everything felt intentional and refined, with textures and temperatures working in perfect harmony.
I’ll be adding photos to this review — and while everything looks stunning visually, what truly sets this place apart is that the taste exceeds the presentation. The visuals are only the beginning.
Honestly, for the level of craftsmanship, service, and emotional impact this restaurant delivers, they could charge five times more and it would still feel justified. Dining here feels like being part of something rare and special — not in an exclusive or pretentious way, but in a way that makes you feel incredibly lucky to be there.
Another detail that really stood out to me: unlike many places that automatically add gratuity to the check without even asking — something I personally find unacceptable — Le Pavillon does not do this.
They know their worth, they respect their guests, and they trust that exceptional service will naturally be rewarded. And it absolutely is.
This is not just a restaurant.
It’s an experience, a memory, and a feeling I will carry with me for a very long time. I left feeling inspired, grateful, and genuinely happy. I can’t wait to return.
… moreFrom the very entrance, everything feels special. You are welcomed by warm, gracious hostesses who treat you with genuine respect. The building is absolutely beautiful — serene, immaculate, and thoughtfully designed. The atmosphere is calm, elegant, and deeply comforting, as if you’ve stepped into a different world.
The service is exceptional.
The servers are incredibly knowledgeable and passionate about the menu. Every dish is presented with care, explained in detail, and delivered in a way that makes you feel fully immersed in the experience. The presentation, storytelling, and timing are flawless — it feels personal, intentional, and deeply respectful to the guest.
Every dish we tried was executed with remarkable precision. The flavors were layered, thoughtful, and deeply balanced — never overpowering, never flat.
From the starters to the desserts, everything felt intentional and refined, with textures and temperatures working in perfect harmony.
I’ll be adding photos to this review — and while everything looks stunning visually, what truly sets this place apart is that the taste exceeds the presentation. The visuals are only the beginning.
Honestly, for the level of craftsmanship, service, and emotional impact this restaurant delivers, they could charge five times more and it would still feel justified. Dining here feels like being part of something rare and special — not in an exclusive or pretentious way, but in a way that makes you feel incredibly lucky to be there.
Another detail that really stood out to me: unlike many places that automatically add gratuity to the check without even asking — something I personally find unacceptable — Le Pavillon does not do this.
They know their worth, they respect their guests, and they trust that exceptional service will naturally be rewarded. And it absolutely is.
This is not just a restaurant.
It’s an experience, a memory, and a feeling I will carry with me for a very long time. I left feeling inspired, grateful, and genuinely happy. I can’t wait to return.
Lidi Lopes
Unfortunately, I did not have a good experience. I am disappointed.
First of all, I need to say that if the chef or the staff don’t want to work at 1:30 PM, please don’t accept reservations.
I was treated like an inconvenience. All service was rushed. The dishes were served without pauses.
This is the first time I have experienced such rudeness and lack of professionalism in a Michelin-starred restaurant.
The reservation was for 1:30 PM. I waited at the bar until the table was ready, and when I finally sat down, the service began. The waiter showed us the menu, and we chose the six-course menu. The waiter took the order and returned saying that at that time they were not serving the six-course menu, which ended at 1:30 PM, and they would only serve the Restaurant Week menu. I questioned this because my reservation was for 1:30 PM.
She replied, “Okay, you can choose your option from the Restaurant Week menu, and I will check with the chef if it’s possible to make an exception.” My face didn’t hide my displeasure. Minutes later, she said: “So, the chef will make an exception, this really never happens, so next time arrive earlier.” In this scenario, I left my house to have a pleasant lunch and afternoon and ended up with an irritated staff treating me badly like an inconvenience. Honestly, I didn’t expect this kind of treatment, especially from a Michelin-starred restaurant.
I want to add that the day before I was at the restaurant at 1:45 PM, the host informed that the kitchen was closed, but that I could stay at the bar.
Even though the menu was available until 2 PM, I respected the closing time and returned the next day and experienced something even worse.
The Food was good.
… moreFirst of all, I need to say that if the chef or the staff don’t want to work at 1:30 PM, please don’t accept reservations.
I was treated like an inconvenience. All service was rushed. The dishes were served without pauses.
This is the first time I have experienced such rudeness and lack of professionalism in a Michelin-starred restaurant.
The reservation was for 1:30 PM. I waited at the bar until the table was ready, and when I finally sat down, the service began. The waiter showed us the menu, and we chose the six-course menu. The waiter took the order and returned saying that at that time they were not serving the six-course menu, which ended at 1:30 PM, and they would only serve the Restaurant Week menu. I questioned this because my reservation was for 1:30 PM.
She replied, “Okay, you can choose your option from the Restaurant Week menu, and I will check with the chef if it’s possible to make an exception.” My face didn’t hide my displeasure. Minutes later, she said: “So, the chef will make an exception, this really never happens, so next time arrive earlier.” In this scenario, I left my house to have a pleasant lunch and afternoon and ended up with an irritated staff treating me badly like an inconvenience. Honestly, I didn’t expect this kind of treatment, especially from a Michelin-starred restaurant.
I want to add that the day before I was at the restaurant at 1:45 PM, the host informed that the kitchen was closed, but that I could stay at the bar.
Even though the menu was available until 2 PM, I respected the closing time and returned the next day and experienced something even worse.
The Food was good.
Hobbes Lancelot
Valentine’s Day dinner at Le Pavillon was one of the most disappointing fine-dining experiences I’ve ever had.
We came in with very high expectations. A Michelin-starred restaurant by Daniel Boulud, charging well over $1,000 for two people on a holiday tasting menu, should deliver precision, warmth, and excellence. Instead, the evening felt disorganized, inattentive, and deeply underwhelming.
For context, I’ve dined at countless Michelin-starred restaurants in New York and around the world. I have never experienced anything like this at that level. It genuinely made me question what is happening with the Michelin Guide.
The problems started immediately. Despite empty tables and a beautiful dining room, we were seated at one of the worst tables. Menus were dropped on the table without explanation or hospitality. Staff seemed rushed and disengaged. No one walked us through the menu. Yet someone suddenly appeared asking what wine we wanted before we had even received a wine list. We had to request it ourselves. It felt chaotic and poorly coordinated.
We ordered cocktails. They arrived 45 minutes later. We checked multiple times and were ignored or avoided. Eye contact was actively avoided as servers walked past. When the martini finally arrived, it cost $72 and tasted terrible. To their credit, they eventually comped it because they knew something had gone wrong. But comping a bad cocktail does not fix a Valentine’s Day dinner that was meant to feel special.
Wine service was frustrating. Asking to decant the bottle felt like an argument rather than a simple request. Glasses were filled excessively, half a bottle poured into one glass, which is unprofessional. The wine glasses themselves felt surprisingly cheap for this price point.
The food did not redeem the experience. The amuse-bouche was bland. The foie gras was the only genuinely good course. After that, it declined sharply. The pasta was ordinary, basic tomato sauce with a tiny, nearly tasteless piece of lobster. The halibut was completely underseasoned and flavorless. Plates were cleared while we were still eating. Dishes were delivered with rushed, mumbled explanations. Eight different people seemed to serve us, yet no one took ownership of the table.
Water glasses were not refilled. I had to ask three times. Wine glasses were not refilled either, and at one point I poured my own wine. Before the duck course, a server removed one of our plates with food still on it and incorrectly told us dessert was next. It wasn’t. Then he returned to say steak was next. Also incorrect. The duck itself was bland and underseasoned. Painting sauce on a plate does not compensate for lack of flavor.
The bread was stale and tough. The bathroom was messy, tissues on the floor. Small details matter at this level.
Dessert, a soufflé, was overly sweet and unbalanced. Nothing justified the cost.
When you spend over $1,000 for two people on Valentine’s Day, you expect care, polish, and memorable cuisine. Instead, the evening felt rushed, impersonal, and shockingly mediocre. The interior is beautiful. That is the only positive I can honestly give.
Perhaps it was a bad night. But at this price point, that is not an acceptable excuse. We will not return, and I cannot recommend this restaurant.
… moreWe came in with very high expectations. A Michelin-starred restaurant by Daniel Boulud, charging well over $1,000 for two people on a holiday tasting menu, should deliver precision, warmth, and excellence. Instead, the evening felt disorganized, inattentive, and deeply underwhelming.
For context, I’ve dined at countless Michelin-starred restaurants in New York and around the world. I have never experienced anything like this at that level. It genuinely made me question what is happening with the Michelin Guide.
The problems started immediately. Despite empty tables and a beautiful dining room, we were seated at one of the worst tables. Menus were dropped on the table without explanation or hospitality. Staff seemed rushed and disengaged. No one walked us through the menu. Yet someone suddenly appeared asking what wine we wanted before we had even received a wine list. We had to request it ourselves. It felt chaotic and poorly coordinated.
We ordered cocktails. They arrived 45 minutes later. We checked multiple times and were ignored or avoided. Eye contact was actively avoided as servers walked past. When the martini finally arrived, it cost $72 and tasted terrible. To their credit, they eventually comped it because they knew something had gone wrong. But comping a bad cocktail does not fix a Valentine’s Day dinner that was meant to feel special.
Wine service was frustrating. Asking to decant the bottle felt like an argument rather than a simple request. Glasses were filled excessively, half a bottle poured into one glass, which is unprofessional. The wine glasses themselves felt surprisingly cheap for this price point.
The food did not redeem the experience. The amuse-bouche was bland. The foie gras was the only genuinely good course. After that, it declined sharply. The pasta was ordinary, basic tomato sauce with a tiny, nearly tasteless piece of lobster. The halibut was completely underseasoned and flavorless. Plates were cleared while we were still eating. Dishes were delivered with rushed, mumbled explanations. Eight different people seemed to serve us, yet no one took ownership of the table.
Water glasses were not refilled. I had to ask three times. Wine glasses were not refilled either, and at one point I poured my own wine. Before the duck course, a server removed one of our plates with food still on it and incorrectly told us dessert was next. It wasn’t. Then he returned to say steak was next. Also incorrect. The duck itself was bland and underseasoned. Painting sauce on a plate does not compensate for lack of flavor.
The bread was stale and tough. The bathroom was messy, tissues on the floor. Small details matter at this level.
Dessert, a soufflé, was overly sweet and unbalanced. Nothing justified the cost.
When you spend over $1,000 for two people on Valentine’s Day, you expect care, polish, and memorable cuisine. Instead, the evening felt rushed, impersonal, and shockingly mediocre. The interior is beautiful. That is the only positive I can honestly give.
Perhaps it was a bad night. But at this price point, that is not an acceptable excuse. We will not return, and I cannot recommend this restaurant.
Esfira Shakh
Le Pavillon is a culinary sanctuary in the heart of New York City. A stunning Michelin-starred restaurant by Chef Daniel Boulud located right across from Grand Central Terminal. From the moment you step inside, you’re transported into an elegant oasis surrounded by a lush live garden that gives the entire space a calm, nature-inspired ambiance.
My business partner and I opted for the à la carte menu and couldn’t resist trying nearly everything and every dish was a masterpiece. The grilled avocado was an unexpected standout, smoky and beautifully balanced. The black bass was seared to perfection, while the yellowfin tuna with fennel delivered incredible freshness and depth of flavor. The wild diver sole was perhaps the most buttery, delicate fish I’ve ever tasted, an absolute perfection.
Since it was a Sunday, we had the pleasure of trying a special off-the-menu dish: slow-cooked lamb infused with rosemary, herbs, and spices. It was full of flavor, served over farro and accompanied by a fresh salad and hearty cannellini beans with toasted breadcrumbs and carrots. The sides were delicious but almost unnecessary, as the lamb itself was the star of the show.
The service was impeccable- warm, professional, and attentive without being intrusive. Every detail was thoughtfully considered, from the pacing of the meal to the location where we sat (private garden table.) We even had the chance to meet the chefs preparing both the main courses and desserts- a true privilege to witness their precision and passion in the kitchen.
Le Pavillon perfectly embodies Chef Daniel’s signature style: refined, seasonal, and deeply satisfying. It’s a place that celebrates both nature and cuisine in perfect harmony. A must-visit for anyone seeking an unforgettable fine dining experience in New York City.
… moreMy business partner and I opted for the à la carte menu and couldn’t resist trying nearly everything and every dish was a masterpiece. The grilled avocado was an unexpected standout, smoky and beautifully balanced. The black bass was seared to perfection, while the yellowfin tuna with fennel delivered incredible freshness and depth of flavor. The wild diver sole was perhaps the most buttery, delicate fish I’ve ever tasted, an absolute perfection.
Since it was a Sunday, we had the pleasure of trying a special off-the-menu dish: slow-cooked lamb infused with rosemary, herbs, and spices. It was full of flavor, served over farro and accompanied by a fresh salad and hearty cannellini beans with toasted breadcrumbs and carrots. The sides were delicious but almost unnecessary, as the lamb itself was the star of the show.
The service was impeccable- warm, professional, and attentive without being intrusive. Every detail was thoughtfully considered, from the pacing of the meal to the location where we sat (private garden table.) We even had the chance to meet the chefs preparing both the main courses and desserts- a true privilege to witness their precision and passion in the kitchen.
Le Pavillon perfectly embodies Chef Daniel’s signature style: refined, seasonal, and deeply satisfying. It’s a place that celebrates both nature and cuisine in perfect harmony. A must-visit for anyone seeking an unforgettable fine dining experience in New York City.
MOE JARADAT
A top-rated Michelin-awarded restaurant for two consecutive years — truly a culinary masterpiece in the heart of New York. From the moment you arrive, you’re welcomed by an atmosphere of refined elegance and warmth. Reservations are highly recommended, as every visit feels like an exclusive occasion. Business casual attire complements the sophisticated ambiance perfectly.
The menu, exquisitely crafted by the talented Head Chef Will, showcases a symphony of flavors and artistic presentations that redefine fine dining. Much credit goes to the restaurant manager, Mr. Hasan, whose professionalism and attention to detail ensure a flawless experience from start to finish. Together, they create a standard of excellence that keeps this establishment at the top of New York’s .
… moreThe menu, exquisitely crafted by the talented Head Chef Will, showcases a symphony of flavors and artistic presentations that redefine fine dining. Much credit goes to the restaurant manager, Mr. Hasan, whose professionalism and attention to detail ensure a flawless experience from start to finish. Together, they create a standard of excellence that keeps this establishment at the top of New York’s .