Expect elegant French fare at Vaucluse, a bi-level brassiere in the Upper East Side opened by acclaimed chef Michael White. Menu highlights include roasted duck à l’orange, aged ribeye au poivre or seafood bouillabaisse. The sophisticated dining rooms feature a neutral color palette and high-beamed ceilings, while the mirror-backed bar pours from a wine list of over 300 French and American labels, as well as French-inspired cocktails like the Casino Royale (vodka, Dolin Blanc, Cointreau, Suze bitters).
100 East 63rd Street
New York, NY 10065