To complement the Upper East Side’s outpost of his Italian concept, Ristorante Morini, Michael White has opened a traditional French brasserie on East 63rd Street. It looks like the kind of place for when you’ve scheduled a $25-per-hour babysitter and want a fanciful night out on the town: The words black truffle appear on Vaucluse’s menu exactly six times.
In collaboration with White, chef Jared Gadbaw is cooking traditional dishes like escargots à la bourguignonne, rabbit-and-Reblochon-cheese ravioli, and a $24 “White Label Burger” with aged beef, shallot confit, Fontina cheese, and tomato jam. The French-American wine selection, curated by Richard Anderson, will surely appeal to high rollers, too.
The 12,000-square-foot space, designed by Meyer Davis, is equally extravagant, and there’s even a private townhouse next door that’s available to rent for events. Take a look:
Vaucluse, 100 East 63rd Street, 212) 677-0425