We went with high expectations- and some were met, others were not. First, the room is beautiful and the servers excellent. No one was uptight or snooty. Next- the wine list was very well chosen and had great options at all price points. All too often places like this really don’t care about anything other than the hugely high ticket bottles. Not here. We had two great bottles and the somm was nice and knowledgeable. But here is the rub. Some of the dishes ( we had the tasting menu) were simply floating in butter. I know this is a Michael White’s French spot, but in 2019 they don’t do that even in France. Order wisely. The crab appetizer, for example, was perfect. The tagliatelle was most certainly not.
This time I visited with another group of friends at lunchtime and they also were impressed with the food and wonderful service. Special thank you to our server John and Bachwaiter Guillermo. IT is important to know that when you return to a place, it still has the high standards that you have become accustomed to. I was introduced to this restaurant by people in my building that come here regularly for special occasions. This is my fourth visit and will not be my last. The portions are perfect size and they have gluten free bread!
![Zomato]( "Recensione")
First coming across Michael White’s cuisine during a fortuitous meal at Alto in 2009, and since visiting nearly every New York restaurant from Altamarea Group, it was on the word of a Las Vegas Chef that early-Dinner was booked at Vaucluse on the Upper East Side, the upscale Provencal Brasserie from one of America’s most noteworthy Italian Chefs proving to be inspiring in terms of the food, though the clientele leaves a lot to be desired.
Now heading up eight restaurants including one in London, several fumbled concepts including a Bar and Steakhouse lost along the way, Vaucluse sees White and his team re-interpreting the food of Southern France with a focus on fine dining spun New York, the room both beautiful and light with a Bar featuring live Jazz clearly popular amongst the rich and powerful as Friday came to a close while the dining room slowly filled thereafter with Septuagenarians, many of them with very specific dining demands.
White washed and elegant, the majority of the patrons suited or luxuriously jeweled and thus giving the room a rather grand feel as servers worked in terms of formality with great poise even as an elderly regular berated three Wines plus the Rack of Lamb, those choosing to dine at Vaucluse will quickly realize that they are not just dining at a Michelin Starred Restaurant from a Famous Chef, but in the rarified air of people to whom this does not even register, a woman to the right later frustrated by the fact that a fish featured on the winter menu was no longer offered in early June.
Tapping Remy Forgues as Chef de Cusine, the Frenchman’s time at Paris’ L'Ami Jean and subsequent work at Café Boulud clearly evident in his ability to progress from bold Terrines and Pâté en Croûte to Marea-quality Pastas followed by big Steaks and sides, it was with a meal at Ai Fiori in mind that the menu was perused before composing a five-course experience including three savories plus two sweets, a tiny Gougere filled with liquid Black Truffle Mornay both creamy and Fragrant followed up by three Breads and good Butterr, the Olive Rye both sweet and salty while the others were pretty standard.
Impressed by Foie Gras every time it has been offered at a Michael White restaurant, this particular version bringing in a truly superior product from Canada that is densely packed, lightly glazed and offered with housemade seasonal Jam and Toasted Brioche for spreading, those looking for something equally rich but a bit lighter are encouraged to request Vaucluse’s signature “Epaulettes,” the ten Rabbit and Reblochon Cheese Ravioli dressed in a buttery pan Sauce laced in Black Truffle shavings.
Requesting the appetizer portion of the pasta, a larger entrée available for $37, savories would wrap with the daily special of Confit Duck atop slowly cooked Farro finished in Asparagus Tips and poached Rhubarb, the bold smack of acid doing a fine job of balancing out a surprisingly ample piece of Protein offered for just $24, the single-layer “Mille Feuille” from Altamarea executive Pastry Chef Robert Truitt unfortunately neither trying nor succeeding in matching the stellar versions of Chanson or Le Coq Rico, though the Paris Brest was as good as any yet found in France, the Pate a Choux airy but crisp and more than capable of standing up to slowly-melting Hazelnut Caramel Ice Cream served amongst Caramelized White Chocolate filling.
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Vaucluce is one of Michael White's restaurants, but unlike Marea and Ai Fiori, does not carry a Michelin star. Indeed, since its opening, the press has rather consistently called it inconsistent; the literary equivalent of pivoting your palm like a see-saw, thumb pinky, thumb pinky. I try not to read too much about a restaurant before I go to one and was unaware of this opinion at the time, but they weren't wrong. Read the full review so I can fully explain.
Vaucluse is Michael White’s new French spot in the Upper East Side in New York. The space is lovely but the whole experience feels a little stuffy. The pastas were the highlight of the meal as Chef White is well known for his Italian restaurants such as Marea. The food was ok but nothing blew us away enough to warrant a return visit.
Beautiful restaurant with great service and food. Steak tartare was one of the best I've had! Save room for dessert: best part of the meal! We ordered 4 different ones and each one was exquisite!
I was first time in this place and I m very satisfied. I well spend my time and money. I have enjoyed the foods which was amazing and atmosphere. Hi end restaurant. Good quality foods. Only thing I'd suggest to fix the service little bit since we were waiting after seated for server over 15 mins to ask a water and 20 mins they bring the menu. I'd not complain if that would be a busy day but it was not so busy so if it will really get busy I believe servers will be overwhelmed.
Their New Year’s deal was awesome. The portions were really small but the food tasted great. The cocktails are worth the money
Great setting with service to match. One of the few NY places I have been where service is done properly. The starter of squid stuffed with lobster and rice was very good, the tomato sauce was delicious and full of flavor. No complaints over the monkfish and rice main, however the dish lacked something a solitary leek I found hiding seemed lonely and didn't quite cut it. Dessert certainly finished the meal on a high, the chocolate with the expresso ice cream was divine!
Had a work event here and it was great. The food was delicious and the room accommodated everything we needed. It is very pricey in comparison to other options in the area however the menu was a huge hit among our guests.
Came last week during restaurant week for lunch. The seating was comfortable and the food was great. The portion was very enough for me. I will definitely want to come back again!
Excellent French bistro. Modern French with respect to the classic dishes. Very helpful Nd knowledgeable waiters. Excellent wine list. Excellent location at 63rd & Park Avenue.
Food and service was great. Recommend the dry aged duck and chocolate souffle.
Have good lunch menu
Good service and environment
Very good food. The service is good but not quite up to par with similarly priced restaurants (water glasses going empty, entrees not coming out at the same time).
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