Le Pavillon, One Vanderbilt

Stratospheric chef Daniel Boulud's newest restaurant is a reincarnation and reimagining of the old Le Pavillon, the legendary French restaurant originally opened at France’s Pavilion at the 1939 World’s Fair. After the war, the manager of Le Pavillon, Henri Soulé, transplanted it to 5 East 55th Street in New York City, where he and his staff quite literally set the standard for fine dining in America for decades to come. Upon Soulé’s death, Le Pavillon foundered and closed in 1971. But this new version is located inside Manhattan's newly finished, state-of-the-art skyscraper One Vanderbilt. Featuring a menu specializing in vegetables with some seafood, the food is guaranteed to be phenomenal as is the view of the Chrysler building from the Bar Vandy. But the most unique aspect of the dining experience is surely the fact that diners eat in an indoor olive grove!

Their website says:

DESIGNED BY ISAY WEINFIELD, THE SPACE BOASTS A NATURAL LANDSCAPE COMPOSED OF LUSH GARDENS AND TALL OLIVE TREES LIVING AMONG THE TAILORED DINING ROOM AND SOARING CEILINGS, EVOKING A DEEP SENSE OF NATURAL SPLENDOR AND GENUINE SERENITY. CHEF DANIEL’S CELEBRATED FRENCH CUISINE, ROOTED IN TRADITION WITH A CONTEMPORARY NEW YORK-SPIRIT, IS AT THE FOREFRONT OF THE SEAFOOD AND VEGETABLE-FOCUSED MENU AT LE PAVILLON.

https://lepavillonnyc.com/