"Seafood will be the focus at fine dining chef and restaurateur Daniel Boulud’s latest venture, located within the grand One Vanderbilt skyscraper next to Grand Central Terminal. The French spot will seat 120 people and include a bar area with 75-foot-tall ceilings and an indoor garden with a chef’s table at the center. This modern iteration is named after the famed French establishment that closed in New York in the 1970s." - Luke Fortney