May 20, 2021
Chef Daniel Boulud opens his highly anticipated, sprawling new seafood restaurant in Midtown Manhattan’s One Vanderbilt skyscraper this week. Le Pavillon debuts with a limited number of dinner reservations May 20, followed by a full opening on May 28. The restaurant takes its name from the New York destination that’s widely credited for putting French cuisine on the national stage during its run from 1941 to 1966. “Le Pavillon was synonymous with French dining in New York in the ‘40s, ‘50s and ‘60s,” Boulud told
Wine Spectator. “Bringing back that name here to New York was very important.”
The cuisine focuses on seafood and vegetables, with an emphasis on seasonal and local ingredients. Menu items include roasted beets with sesame, poached halibut and baked lobster with purple potatoes.
Nancy Kruse and Bret Thorn discuss the rising tide of environmental initiatives
Senior food and beverage editor Bret Thorn and food trend expert Nancy Kruse discuss the latest cultural trends in this column.
Nancy Kruse begins:
My inbox has been on the brink of collapse under the weight of press releases and media reports on the subject of restaurateurs’ burgeoning environmental initiatives, Bret. On May 3, to cite one recent example, The New York Times announced that the city’s vaunted Eleven Madison Park’s new, post-pandemic menu would be meatless, albeit at the old, pre-pandemic price of $335 per person including tip. At the same time and at the other end of the operating spectrum, Burger King revealed that it had begun testing new green packaging in 51 stores in the Miami area.
One of the World’s Best Restaurants Is Taking Meat off the Menu
3 hours ago
This June 19, 2006 file photo shows an appetizer of grilled watermelon topped with tomatoes, basil and aged balsamic vinegar at Eleven Madison Park in New York. The restaurant announced it will no longer serve meat. (AP Photo/Richard Drew, File)
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The New York City restaurant Eleven Madison Park is one of the best in the world.
It has three Michelin stars. There are about 130 restaurants in the world with three stars from the famous French guide.
All Things Considered called a few days ago. (You can listen to the interview called The Food World Ramps Up the War on Meat here.) What, Michel Martin wanted to know, did I think of the latest brouhaha about meat? Joe Biden taking away your burgers, Eleven Madison Park going vegan, Epicurious not publishing new recipes for beef?
In reality, little has changed, though it seems people are beginning to pay attention. Is beef bad for the environment? (I’m tempted to answer, “Do bears shit in the woods? Is the Pope Catholic?”) Yes, it is when we consider how the U.S. produces 95 percent of it. Pork too, and even chicken. Waste management, or lack of it really, no one knows what to do with all that shit is a big problem. Animal production facilities causing cancer in their neighbors is a tragic offshoot of that.
Sarah Steinbach with Convicts Studio
Chef Daniel Humm has cooked some of the most elaborate and expensive meals in the world at his New York restaurant, Eleven Madison Park, which has been awarded about every accolade there is to win in the food world. Now he’s serving meals out of a food truck.
The Swiss-born chef is a co-founder of Rethink Food, a non-profit focused on reducing food insecurity by fighting hunger in the city’s poorest communities. In 2017, a former Eleven Madison Park station chef, Matt Jozwiak, came to Humm with the idea to begin using extra food from the restaurant to feed the hungry. They teamed up to launch the organization, which sourced food from restaurants and used it to create meals for needy New Yorkers out of a commissary kitchen.