Le Pavillon Celebrates Five Years of Resilience in Midtown

The restaurant that revitalized Midtown dining during the pandemic recently marked its fifth anniversary. Chef and owner Daniel Boulud cherishes more than just the highly praised Michelin-starred Le Pavillon’s dishes and stunning setting.

Back in the spring of 2021, when New York City was still grappling with limited indoor dining capacities, Boulud and CEO of Dinex Group, Sebastian Silvestri, met with then-Governor Andrew Cuomo and Mayor Bill de Blasio. They made it clear:

“We will not open Le Pavillon until we are assured that capacity restrictions are fully lifted,” Boulud emphasized.

In response, a push to promote One Vanderbilt, the skyscraper housing the restaurant next to Grand Central Terminal, aimed for a glimmer of hope but faced the reality of restrictive capacity rules.

When Boulud and SL Green opened in April 2021, the office building was largely empty, sitting at 80% vacancy.

Mark Holliday, CEO of SL Green, reflected, “Le Pavillon symbolizes a pivotal moment in 2021, amidst uncertainty about the future of Midtown. Opening during a crisis, people were skeptical about how a restaurant of this caliber would survive.”

Unfortunately, renowned establishments like the 21 Club, Eska, and even Boulud’s own DB Bistro didn’t make it through the tough times. Others, including Barbetta and Sardi’s, took an entire year before reopening.

Holliday noted that during Le Pavillon’s launch, One Vanderbilt was only 60% leased, with many offices still empty. People were hopeful but hadn’t returned to their workplaces yet.

The restaurant faced challenges from the start. Even affluent New Yorkers were cautious about spending, as three-course prix fixe menus began at $125 per person, now increased to $145.

While my review highlighted Boulud’s “most creative menu in years,” the dishes took some getting used to, like Oysters Vanderbilt, which aimed to reinvent the classic without traditional elements.

But early patrons were drawn in by the optimism represented by the restaurant.

Lauren Mitinas-Kelly, a notable dealmaker in real estate, expressed that opening Le Pavillon felt like a major leap of faith for New York City. “It was a beacon of hope that the city was on the mend,” she said.

Le Pavillon’s success has bolstered the notion that fine dining can make a comeback following the pandemic, which claimed countless lives and disrupted the economy.

“Surprisingly, Midtown bounced back very quickly,” remarked Le Bernardin’s chef Eric Ripert.

The establishment essentially paved the way for other famed venues like Avra and Jean-Georges’ Twenty-Five, revitalizing the area.

Andrew Riggy, executive director of the NYC Hospitality Alliance, noted that Le Pavillon’s opening didn’t just draw people back to a struggling Midtown but sent a vital signal to the broader hospitality industry about the crucial role restaurants play in the city’s recovery.

Mitchell Moss from NYU pointed out that Le Pavillon enabled developers to attract top-tier restaurateurs, transforming spaces like the new JPMorgan Chase Tower.

Peter Baselli, president of a nearby advisory firm, praised Le Pavillon from day one, appreciating the architecture and views of the Chrysler Building.

Buzzelli summed it up well: “After 15 months of misery, we can finally feel good about New York City again.”

With large glass windows and nearly 1,000 plants creating a unique atmosphere, the emphasis on seafood and vegetable dishes has perfectly complemented the environment.

A striking four-sided bar and a chandelier resembling diamond stalactites beneath soaring ceilings quickly garnered a fanbase, separate from the dining area.

“I’m part of the Power Hour crowd,” Buzzelli shared. “We get there at 4:30. No waiting until 5:00. The place fills up fast!”