Grand Brasserie
French restaurant · Midtown East ·
French brasserie with classic dishes, two bars, open late
French brasserie with classic dishes, two bars, open late
"The 400-seat, 16,000 square-foot, all-day restaurant in Grand Central is the kind of restaurant everyone craves. It’s open an astonishing seven days a week, 365 days a year, from 5:30 a.m. to 3 p.m. for brunch — incorporating breakfast and lunch menus — and from 3 p.m. to 2 a.m. for dinner and late-night dining. The place is so big, you probably don’t need a reservation, so maybe you don’t have to wrestle with Resy or OpenTable. What’s more, its multiple transportation linkages make it ultra-accessible. Brunch fare is a safe bet, with items like a lobster omelet or buttermilk pancakes." - Melissa McCart
"Grand Brasserie inside Grand Central operates three hours short of 24/7, which makes the 16,000 square foot restaurant useful when you miss that 12:30am train and need to kill time with some french fries and a rather large glass of wine. Or, come for a 2am feast of steak frites and martinis with 12 of your closest friends while everyone else is asleep." - willa moore, will hartman, neha talreja, bryan kim, sonal shah
"A recent megaplex opening, this all-day 400-seat, 16,000-square-foot brasserie at Grand Central serves food until 2 a.m. and took over the space that had been the Great Northern Food Hall, representing an example of operators expanding into very large footprints despite high real estate and staffing costs." - Melissa McCart
"Should you and a few trusted companions find yourself in Grand Central Terminal during the day, order the vertiginous tower of smoked salmon, bagels, and accouterments to share. " - Atlas Obscura
"Grand Brasserie, located in New York City's Grand Central Terminal, is a new restaurant blending quintessential New York and Parisian bistro charm. The venue features a 300-seat main dining room and an additional 100-seat Green Room bar. Designed by the Rockwell Group, the restaurant opened in October and is led by Executive Chef Guillaume Thivet. Notable dishes include foie gras mousse, onion soup gratinée, and tuna tartare, complemented by a wine list of over 400 labels. The restaurant aims to draw both solo diners and large groups to experience its sophisticated ambiance." - Meredith Lepore Meredith Lepore Meredith Lepore is a freelance writer, editor, and content strategist. Her work has appeared in dozens of publications, including The Observer, Travel + Leisure, Refinery29, Bustle, Architectural Dige