Openings

Michael White’s Vaucluse Will Please the Fancy Uptown Crowd

Farfalle with smoked salmon, lemon-crème fraîche, and sorrel.
Farfalle with smoked salmon, lemon-crème fraîche, and sorrel.

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:

Grilled leeks with toasted almonds and a mustard-seed vinaigrette.
Grilled leeks with toasted almonds and a mustard-seed vinaigrette. Photo: Melissa Hom
Paté en Croûte: duck-and-pork terrine, pistachio, cherry, whole-grain mustard.
Paté en Croûte: duck-and-pork terrine, pistachio, cherry, whole-grain mustard. Photo: Melissa Hom
Veal tenderloin with seared foie gras, caramelized-onion tartine, and a black truffle jus.
Veal tenderloin with seared foie gras, caramelized-onion tartine, and a black truffle jus. Photo: Melissa Hom
Vacherin aux Fraise: crisp meringue, fromage-blanc glace, and strawberry consommé.
Vacherin aux Fraise: crisp meringue, fromage-blanc glace, and strawberry consommé. Photo: Melissa Hom
A traditional chocolate soufflé.
A traditional chocolate soufflé. Photo: Melissa Hom
The space.
The space. Photo: Melissa Hom

Menu [PDF]

Vaucluse, 100 East 63rd Street, 212) 677-0425

Michael White Goes French at Vaucluse