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Daniel Boulud Plans Restaurant Inside Massive New York City Skyscraper

Daniel Boulud Plans Restaurant Inside Massive New York City Skyscraper

Daniel Boulud has announced his interest in joining an elite group of vendors for the proposed One Vanderbilt Avenue building

This will be chef Boulud’s 12th New York City restaurant.

Daniel Boulud is looking to the skies for his next big venture. The award-winning French chef, whose restaurants have become synonymous with gourmet New York cuisine, will be opening his next restaurant atop the yet-to-be-built One Vanderbilt Avenue skyscraper next to Grand Central Station.

When it’s completed in 2020, the 1,400-foot building will replace the 432 Park Avenue “skinny skyscraper” as the second-tallest building in New York City after One World Trade Center.

“One Vanderbilt Avenue is one of those rare buildings that will be a New York City icon,” Boulud said in a press statement. “I was drawn to its stunning design and one-of-a-kind location. The space being created for the restaurant is simply extraordinary and well-suited for the fine-dining destination I envision.”

Not much more is known about Boulud’s forthcoming project, but perhaps Boulud will hope that this will signify a turnaround for his restaurants, which have been slipping in quality recently, according to critics. Boulud’s restaurants have completely disappeared off the World’s Best Restaurants top 100 list and a few years ago The New York Times docked Boulud one star.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.


Leonard Bernstein's 'Radical Chic' spread flips with $29.5M ask

Daniel Boulud reopened his five-star eatery on the Upper East Side last week — and nobody could complain that the atmosphere was stuffy.

The legendary chef was busy tending to 10 tables, generously spaced apart on the sidewalk in front of his Michelin-starred restaurant Daniel at 60 E. 65th St. in recognition of health and safety imperatives during the coronavirus pandemic.

No, French-born Boulud wasn’t delivering dishes on disposable plates with plastic ware, but the clinking of wine glasses were at times no match for the sound of taxis moving along Park Avenue a few steps away.

“It’s become a little bit of a journey,” Boulud told Side Dish. “It’s not fine dining at the highest level, but it is fine dining au casual, and customers appreciate it.”

Reservations for a seat on the planter-lined patch of sidewalk — dubbed “the terrace” — are now subject to the weather, and rainstorms on Friday and Saturday ended up putting a crimp in some patrons’ dinner plans.

Indeed, reservations have been one of the knottiest problems to untangle, both before and after Daniel’s outdoor reopening last Wednesday, according to Boulud.

At first, Boulud had planned a “no reservation” policy because “so much of outdoor dining depends on the weather.” But faced with a brisk clamor, he ultimately decided to take same-day reservations each afternoon between 2 p.m. and 6 p.m., with a few tables reserved for walk-ins.

“People have more time to organize their lives now. We have pressure from guests who want to make reservations. It isn’t like they have to leave work anymore,” Boulud says.

One bright spot is that with more diners working from home, folks are coming for early bird seatings of 5 p.m., enabling Daniel to do three seatings a night per table instead of two.

“This is not restaurant Daniel, where you can spend three hours. There are limitations,” Boulud says. “We are here to provide a wonderful meal but if we have a little pressure for the table we hope they can respect that.”

So far, he adds, customers have been “understanding and flexible.”

He makes no bones about the fact that his outdoor Daniel version is a temporary — and less-than-profitable — arrangement while his 40 tables inside remain empty.

Diners have come from the neighborhood and across the park from on the Upper West Side, while others have driven in from Queens, Brooklyn, lower Manhattan and Westchester County.