Venue Info

Vaucluse is Chef Michael White's venture into the upscale French brasserie format, a departure from the Italian fare he’s known for at Marea, Osteria Morini, and Ai Fiori. A pair of expensively appointed 80-seat dining rooms, decked out in creams and grays and connected by a lounge area, provide an attractive backdrop for mostly traditional takes on Gallic cuisine. White tablecloths and attentive service accompany mainstays like beef tartare, duck-pork terrine, seared scallops, and pork tenderloin -- if you don’t opt for a dish from the rotating cast of old favorites like boeuf Bourguignon.

New York

Vaucluse

Anthony Jackson/Courtesy of Vaucluse

Vaucluse is Chef Michael White's venture into the upscale French brasserie format, a departure from the Italian fare he’s known for at Marea, Osteria Morini, and Ai Fiori. A pair of expensively appointed 80-seat dining rooms, decked out in creams and grays and connected by a lounge area, provide an attractive backdrop for mostly traditional takes on Gallic cuisine. White tablecloths and attentive service accompany mainstays like beef tartare, duck-pork terrine, seared scallops, and pork tenderloin -- if you don’t opt for a dish from the rotating cast of old favorites like boeuf Bourguignon.

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