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100 E. 63rd St. (Park Ave.) Send to Phone
Michael White goes Gallic on Park Avenue.

Lunch Mon.-Fri., Dinner nightly, Brunch Sun.

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Vaucluse, New York, NY

Vaucluse Restaurant Review

About the restaurant & décor: Michael White leaves his predilection for Italian cooking behind (Osteria Morini, Ristorante Morini, Marea) and has instead created a French-touched spot in the former Park Avenue Spring (Summer, Fall and Winter) space. The beautiful neutral-toned room is often the scene of many beautiful people enjoying a refined dining experience befitting its Park Avenue and East 60s location. Round tables are set to ensure privacy and a hushed environment. Servers are attentive with behavior and presentation matching that of other high-priced restaurants in the area.

Likes: Upscale; dining perfect for special occasions.
Dislikes: While stylish, bland room colors seems a bit dated.

Food & Drinks: From the heavily traditional menu, suggested choices include the silky seared foie gras with blueberry jam and toasted hazelnuts; and the rabbit and cheese ravioli to start. Both white fish options, Dover sole meunière and grilled branzino with a tasty parsnip purée, were prepared ideally. Meat eaters will enjoy the dry-aged duck breast served in its own duck jus; accompany it with the crisp pommes frites. Musts for dessert are the airy chocolate soufflé or the similarly light tarte Tatin. The enormous wine list skews French and includes 25 Champagnes; the sommelier can assist with your bottle selection or preferred glass. Don’t be confused by the lounge setting outside of the restaurant. Guests there can be a mix of diners at Vaucluse or those enjoying the disco and live music at Omar, the area in the back, formerly part of Vaucluse but now a buzzy cocktail scene until late.
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