RESTAURANTS
Le Pavillon offers an opportunity to become a timeless destination in an iconic new landmark of New York City. Housed in a space that sits at the very heart of one of the most important culinary capitals in the world, Le Pavillon is a deeply personal expres - sion of Daniel’s New York. Grounded in the informal elegance that passionate diners worldwide have come to recognize as distinctly Daniel, Le Pavillon boasts a playful energy that speaks to who Chef Daniel is at heart. Le Pavillon at One Vanderbilt offers an intimate taste of Chef’s personal journey from French farm boy to American master chef.
LE PAVILLON
→ 2nd Floor
To learn more about Le Pavillon, visit lepavillonnyc.com
Épicerie Boulud is Chef Daniel Boulud’s eat-in and take-out market and café, with locations throughout New York City. Visit the ground floor market on 42nd Street and enjoy seasonal, house-made ingredients, from fresh bread and viennoiserie to made-to-order sandwiches, soups, salads, charcuterie and cheese boards, and French pastries. This all-day café serves coffee, breakfast, lunch, and a rotating selection of hot plats du jour.
ÉPICERIE BOULUD
→ Ground Floor
Jōji intimate dining room is infused with authentic Japanese character, designed with a deep reverence of nature to create a refined and serene dining experience. The traditional multi-course Omakase experience, led by Chef George Ruan, is uniquely designed for each guest using only the finest seasonally available ingre - dients, paired with premium sake and fine wine. With dining operations overseen by Chef Daniel Boulud, JÅji delivers a sophisticated, elegant culinary journey for every guest.
JOJI
→ B1 Level
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