Grand Brasserie, located in Grand Central Terminal's Vanderbilt Hall, provides a unique dining experience that melds classic French cuisine with modern hospitality. Created by Executive Chef Guillaume Thivet, the restaurant features a rich menu designed to be both elegant and accessible. With dishes like Lobster Omelette and Chicken Paillard, the brasserie caters to luxury travelers and locals alike. The interior design by Rockwell Group captures the history of the space while creating a vibrant yet welcoming atmosphere. Open daily from 5:30am to 2:00am, it emphasizes quality ingredients and French culinary traditions.
"We want the menu to be elegant, affordable, and approachable to everyone visiting our restaurant," shares Chef Thivet. "You can find caviar on the menu, as well as a well-balanced onion soup."
"It's a difficult dish to create with the right balance... a flattened-edge crispy chicken breast with a bold, tangy flavor and toasted almond for crunch."
"Rockwell Group's design transformed Vanderbilt Hall's grand space into a welcoming brasserie that feels quintessentially New York."
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