Le Pavillon

Daniel Boulud's restaurant at the base of One Vanderbilt, beside Grand Central. Isay Weinfeld filled the soaring room with olive trees and planted gardens, so the tables sit in a kind of indoor grove under soaring windows; the bar, under a hand-blown glass chandelier, looks up at the Chrysler Building. It holds a Michelin star.

The menu is seafood- and vegetable-forward French cooking, led by executive chef Will Nacev: a three-course prix fixe, with six-course tasting menus for a longer evening. Expect things like spaghetti alla chitarra finished with seaweed butter and caviar. For a celebration, the garden table among the olive trees seats up to fourteen.