Le Pavillon

"It is not only nature lovers who are drawn to the idyllic Black Forest landscape, thanks to the scenically located and family-run Dollenberg hotel. This resort is also home to a fantastic fine dining restaurant. Head chef Martin Herrmann celebrates the classics while remaining open to modern innovations. He cooks up an eight-course set menu, which you can also trim down to a shorter version. The appealingly pared-back dishes are prepared using high-quality ingredients, and the sauces are a real highlight - for example, the great classic vin jaune sauce to accompany beautifully cooked, firm turbot with artichoke. Then there is high-quality tableware and magnificent views through the floor-to-ceiling windows, as well as the relaxed yet stylish service and knowledgeable wine recommendations. Sommelier Christophe Meyer proposes wines from his own "CM Edition" range." - Michelin Inspector

NYC’s Michelin-Starred Restaurants for 2023, Mapped | Eater NY

"Daniel Boulud, Michael Balboni, and Will Nacev earn one star for this ambitious menu at the One Vanderbilt address." - Eater Staff

Where Daniel Boulud Goes In New York

"Views and cocktails at One MICHELIN Star Le Pavillon housed within the Summit in midtown." - The MICHELIN Guide US Editorial Team

NYC’s Michelin-Starred Restaurants for 2023, Mapped - Eater NY

"Daniel Boulud, Michael Balboni, and Will Nacev earn one star for this ambitious menu at the One Vanderbilt address." - Eater Staff

Le Pavillon

"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." - Michelin Inspector