Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
It may have a classic-sounding name, but Le Pavillon resides in one of the city's newest skyscrapers. The elegant dining room, with its soaring ceilings, plate glass and warm palette, makes the well-heeled feel right at home. You'll rub shoulders with many at the bar, a prized perch crowned by a dramatic blown glass chandelier. Chef Daniel Boulud and his talented team of Chefs Michael Balboni and Will Nacev skillfully prepare a contemporary, globally inflected carte dominated by seafood and vegetable-focused items. Recent highlights included torchetti pasta with Maryland jumbo lump crabmeat and a flourish of heirloom sweet peppers; or the amber-skinned rotisserie chicken breast with a root vegetable pot pie.