Grand Brasserie Restaurant in New York City Redefining French Elegance in Grand Central Terminal

In a city where dining experiences are as iconic as its skyline, Grand Brasserie restaurant offers something rare: timeless French sophistication served within the architectural majesty of Grand Central Terminal’s Vanderbilt Hall. For luxury travelers seeking a culinary experience as refined as it is rooted in New York history, this new 400-seat brasserie is both a celebration of classic Parisian dining and a bold modern statement in hospitality.

Helmed by Executive Chef Guillaume Thivet, a master of French cuisine with a pedigree shaped by legendary establishments such as Bouley, Brasserie Les Halles and La Grande Boucherie, Grand Brasserie brings elevated brasserie fare to the daily rhythm of the city. “We want the menu to be elegant, affordable, and approachable to everyone visiting our restaurant,” shares Chef Thivet. “You can find caviar on the menu, as well as a well-balanced onion soup. Our main goal is to enhance the flavor of our ingredients and we want our guests to feel comfortable ordering any dishes – as if they are in France without having to leave NYC.”

The result is a versatile, all-day menu featuring premium ingredients, classic techniques, and modern flair. Available from 5:30am to 2:00am daily, diners can indulge in everything from a decadent Lobster Omelette with smoked char roe beurre blanc to the perfectly crispy and bold Chicken Paillard, Chef Thivet’s personal favorite. “It represents everything we do,” he explains. “It’s a difficult dish to create with the right balance… a flattened-edge crispy chicken breast with a bold, tangy flavor and toasted almond for crunch.”

Design That Breathes History and Glamour
Designed by the award-winning Rockwell Group, Grand Brasserie’s interiors honor the grandeur of Vanderbilt Hall while incorporating rich textures and warm ambiance. “Rockwell Group’s design transformed Vanderbilt Hall’s grand space into a welcoming brasserie that feels quintessentially New York,” says Chef Thivet. The main dining room, seating 300, and the hidden 100-seat Green Room, featuring rich leather banquettes and a grand marble bar, offer guests distinct environments tailored to mood and occasion.

Craft Cocktails & Rare Wines in a Gilded Setting
Curated by Grand Brasserie Beverage Director David Orellana, a seasoned hospitality expert with upwards of two decades of experience working at some of NYC’s finest dining rooms, the restaurant’s beverage program is a masterclass in elegance. Signature cocktails like La Vie En Rose (a vodka rosewater Cosmopolitan) and Now or Never (a hibiscus-lavender mojito) marry classic and innovative elements. “Our most popular cocktail is the Nitro Espresso Martini,” notes Chef Thivet. Meanwhile, the wine list features over 400 labels, including 40 by the glass and several rare vintages—a true paradise for oenophiles.

Brunch through Dinner with Panache
The brunch menu, served until 3pm, is a highlight for early risers or those seeking a power breakfast in one of New York’s most bustling transportation hubs. Guests can savor Viennoiserie pastries, tartines with beurre Isigny, or indulge in the Smoked Salmon Tower and Steak and Eggs.

The menu gracefully transitions into a full dinner service, which I experienced, offering French classics like Moules Frites, Steak Frites (with multiple cuts and sauces), Foie Gras Mousse, Caviar Service and more.

On the evening of my visit, my own party indulged in an array of truly to-die-for starters, entrees and desserts.

The evening stared with a Cheese and Charcuterie selection with numerous accoutrements. A curated tableau of textures and tastes, the cheese and charcuterie board is a rustic-chic masterpiece. Aged cheeses, from creamy triple crèmes to nutty, crystalline firm wheels, dance alongside air-dried cured meats, their marbled edges glistening. Tiny ramekins of whole grain mustard, seasonal compotes, pickled vegetables, and honeycomb offer contrast and complexity with every bite. Each pairing delivers a fresh interplay of salt, fat, acid, and sweet—designed to linger over with wine and conversation.

Attentions then turned to the Escargot Persillade. Tucked into a small porcelain crock, the snails arrive in a pool of verdant parsley and golden garlic butter, all crowed by a flaky puff pastry. The intoxicating aroma of this dish curls into the air before your fork even lifts. Each escargot offers a rich, silky texture that is well balanced with the herbaceous fresh parsley. The butter begs to be mopped up with a hunk of pastry or a baguette—creating that deeply satisfying bite where garlicky indulgence meets old-world elegance.

The Tuna Tartare with avocado and soy line dressing was equally a delight. Presented to please the eyes as much as the palate, the tuna tartare is a delicate layering of jewel-toned fish and creamy avocado. Each dice of sushi-grade tuna melts on the tongue, gently bathed in a zesty soy-lime dressing that brightens without overpowering. There’s a textural thrill too—a crunch from a crumbled crisp blankets the top—ensuring each bite is both luxurious and electric with freshness.

Another savory start was the Lobster Bisque. Silken and opulent, this lobster bisque is a study in refinement. Each creamy spoonful glides across the palate, unfolding waves of buttery depth and sea-warmed brine. This is the kind of bisque that lingers—a luxurious prelude to the meal, both soothing and sublime.

Of course, no French brasserie is complete without Onion Soup. Here this classic is done with reverence and heart. Beneath a bubbling, bronzed cap of Gruyère lies a broth steeped in time—sweet caramelized onions swimming in a sherry-kissed consommé. The molten cheese pulls in long, elegant threads with each spoonful, revealing the earthy comfort below. Toasted croutons soaked through with savory intensity make this a layered, soul-warming experience—more than a soup, it’s a memory in a bowl.

My own entrée pick for the evening was the Dover Sole Meuniére. A showstopper of restrained luxury, the fish is bathed in nutty brown butter and kissed with lemon. The flesh is delicate and flaky, its subtle sweetness enhanced by the sauce’s rich, toasted aroma. Each bite evokes coastal elegance—light and clean, yet decadently satisfying.

Other must-have menu classics include the Duck Confit with Pommes Salardaise and Frisée as well as the Boeuf Bourguignon with Pommes Purée. Rest assured you cannot go wrong with either.

For those with a sweet tooth, while stellar dessert options abound, don’t miss the Dark Chocolate Mousse with Whipped Cream. Decadent and dreamy, the dark chocolate mousse texture flirts between airy and dense, rich in cocoa yet refined in sweetness. The whipped cream is cloud-like, offering lightness that plays beautifully against the mousse’s deep, slightly bitter edge. This dessert is both a finish and a finale—intensely satisfying, sensual, and meant to be savored slowly.

Something for Everyone—At Any Hour
A unique aspect of Grand Brasserie is its accessibility. “We welcome everyone – from New Yorkers, commuters going in and out of Grand Central Terminal, families, and of course, visitors from around the globe,” says Chef Thivet. The restaurant serves as a seamless fusion of old-world leisure and modern-day momentum, offering prix-fixe menus such as a three-course brunch ($35) and pre-theater dinner menu ($60).

“Traditional French brasseries are best known for their welcoming and leisurely atmosphere,” says Thivet. “We encourage our patrons to enjoy their dining experience at their own pace, whether they choose to linger and people-watch or need to grab a quick bite before catching the next train.”

A Space Rich in Legacy and Lore
Once the primary waiting room for travelers, Vanderbilt Hall’s transformation into Grand Brasserie is poetic. “Rockwell Group’s inspiration focused on the idea of returning the space into a community gathering, where busy commuters might pause for a cocktail or a bite to eat,” reflects Thivet. And celebrities are already taking note—Thivet says that Katie Holmes and her daughter recently dined at the locale, as did comedian Hasan Minhaj and his family.

With its daily hours, year-round operation, and 400-seat capacity, Grand Brasserie is a dynamic yet luxurious cornerstone for any visit to New York City. Whether you’re in search of caviar and Champagne before curtain call, a quick yet refined business lunch, or a romantic dinner in one of the city’s most atmospheric venues, Grand Brasserie delivers.

In Thivet’s own words: “French food is rich and diverse… Fortunately, we are gathering all this in one place at Grand Brasserie.”

Indeed, it’s not just a meal—it’s a destination.

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Photo Credit/Copyright:  Scott Frances Interior Images / Jovani Demetrie Chef & Food/Beverage Images

Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / Twitter www.Twitter.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided at no cost and/or arranged to accommodate this review, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way as per the disclosure policy on our “Legal” page***