GRAND BRASSERIE

Grand Brasserie is an unforgettable place--the kind of establishment that is so magnificent that it’s perfect for proposals, landmark birthdays and reunions with old friends. Of course, it’s perfect for a regular night out as well!

Grand Brasserie is situated in the legendary Vanderbilt Hall which once housed rows of wooden benches for a long-distance commuters to use while waiting for their trains. Sadly, the benches were taken out back in the late ‘70s due to the growing homeless population using them but thankfully for lovers of Grand Central, the space has been used for promotional events and now, the debut of Grand Brasserie. The elegant details along the mega high ceilings are something that even the most jaded New Yorker still look at with awe!

Upon entering Grand Brasserie (it’s best to enter at the 42nd and Park Avenue entrance of Grand Central) there is a light airy space with an Art Nouveau style full of palms in clay pots. It almost seems like an outdoor courtyard with all its greenery! The bar area looks like something from a Toulouse Lautrec painting with its curved red leather banquettes, hanging umbrella lamps and arched art deco motifs around the liquor shelves. Walk all the way back into the small dark green room created as a quitter area for dining and you’ll fall in love with all the celebrity photos on the walls as well as the romantic golden-hued lighting. Open daily from morning through late night, it offers breakfast, brunch, lunch, dinner, reinforcing its role as both a commuter convenience and an “in spot” for elegant French cuisine. 

No doubt about it—this eye-catching eatery blends historic architecture with contemporary polish with it wrought-iron accents and the grandest chandelier in all of Manhattan (that was already in place as part of the original Vanderbilt Hall).  The giant Art Nouveau clock on a side wall with a mantle full of carved flowers is another original detail that you won’t be able to keep your eyes away from! The multi pained brass windows behind the bar let in light from the bustling Main Concourse.

The kitchen is led by a chef trained at respected French establishments, and the menu leans heavily into traditional brasserie fare—approachable yet rooted in technique.  Guests can begin their day as early as 5:30 a.m. with indulgent brunch dishes like Lobster Omelette finished with Smoked Char Roe Beurre Blanc or a Smoked Salmon Tower accompanied by bagels, cream cheese, tomato, and cucumber. Freshly baked Viennoiserie Pastries, tartines with butter and jam, and savory lunch selections help establish the restaurant’s all-day European rhythm. 

FROM ONION SOUP TO CAVIAR SERVICE
Favorite appetizers capture the essence of French comfort cooking. Onion Soup Gratinée stands out as a rib sticking classic, crowned with bubbling Gruyère over a broth enriched by caramelized onions and sherry-kissed consommé, while croutons absorb the deep savory flavor beneath the molten cheese. Other popular appetizers range from Foie Gras Mousse served with brioche and cherry gelée to Shrimp Cocktail, Leeks Vinaigrette with cured egg yolk, and even Caviar Service with blinis and crème fraiche—choices that blend French rustic tradition with Manhattan sophistication.

Additional starters can be summed up as French bistro staples with refined touches. Escargots Persillade have the irresistible scent of hot garlic, butter and parsley, Steak Tartare is hand-chopped and teamed with cornichons and grilled bread, and Pâté De Campagne blends duck and pork with cassis mustard for a robust opening course. Salads such as Endive With Pears, which has Roquefort cheese and roasted hazelnut vinaigrette dressing, provide an incredible blend of textures, while Fried Artichokes with pollen fennel or Salade Niçoise are great examples of the kitchen’s commitment to classic regional flavors. I tried the Fried Artichokes with fennel pollen during my recent reviewer visit and was blown away by the golden crispiness of the artichokes. My dining mate went for the Tuna Tartare with avocado and soy lime dressing and was mesmerized by the fresh, citrusy flavor.

Additional starters can be summed up as French bistro staples with refined touches. Escargots Persillade have the irresistible scent of hot garlic, butter and parsley, Steak Tartare is hand-chopped and teamed with cornichons and grilled bread, and Pâté De Campagne blends duck and pork with cassis mustard for a robust opening course.  Salads such as Endive With Pears, which has Roquefort cheese and roasted hazelnut vinaigrette dressing, provide an incredible blend of textures, while Fried Artichokes with pollen fennel or Salade Niçoise are great examples of the kitchen’s commitment to classic regional flavors. I tried the Fried Artichokes with fennel pollen during my recent reviewer visit and was blown away by the golden crispiness of the artichokes. My dining mate went for the Tuna Tartare with avocado and soy lime dressing and was mesmerized by the fresh, citrusy flavor.

FRENCH FLAIR AT EVERY TURN Entrées are where the brasserie spirit truly shines, and not surprisingly, they can best be described as time-honored French favorites. Steak Frites remains a signature dish—it typically a Faux-Filet with au poivre sauce and pommes frites. Moules Frites and the hearty Cheeseburger Américain broaden the menu’s appeal without abandoning tradition. For diners seeking something a little fancier, a Bone-in New York Strip can be paired with sauces such as béarnaise, au poivre or bordelaise, and the Truffle-Laced Ravioli adds a decadent vegetarian-friendly menu choice. 

Seafood lovers can order the legendary Dover Sole Meunière, well-reviewed for its delicate, flaky flesh enhanced by nutty brown butter and lemon (this is a dish described as both light and decadently satisfying). Other notable French bistro classics include Duck Confit with potatoes and frisée, and the deeply comforting Boeuf Bourguignon served with pommes purée, reinforcing the chef’s devotion to heritage recipes. Salads like Salade Lyonnaise, with frisée, lardons, and poached egg, actually is a top lunch entrée, especially for keto eaters. 

DESSERTS THAT DREAMS ARE MADE OF
Desserts provide a grand finale with both traditional pastry craft and rich chocolate indulgence. The Dark Chocolate Mousse has been praised for having a texture that hovers between airy and dense, finished with cloud-like whipped cream that offsets its cocoa intensity. Guests might also love partaking of the Opera Cake with praline cream, lemon mille-feuille brightened by candied citrus, or the Apple Tarte Tatin draped in caramel sauce—quintessential French sweets that are best eaten slowly as they are worth savoring every buttery bite.

The Basque Cheesecake with poached pears and vanilla crème is a winner—and that was my dessert of choice during my visit. It is light, creamy and airy with a firm buttery crust. I tried some of my guest’s Sticky Toffee Pudding (which is actually an English dessert) topped with rum toffee sauce, banana ice cream and cacao nibs crumble--and was blown away by its moistness. To say that the Sticky Toffee Pudding is highly satisfying if you have a big sweet tooth is an understatement.  

Grand Brasserie is reasonably which is kind of surprising given their location, quality of food and portion size—and when Restaurant Week rolls around, they give incredible bang for the buck. You will love the ultra-friendly and highly efficient service—my dining guest described Grand Brasserie as “a well-oiled machine.” The waitstaff is almost psychic and seem to know what you need, whether it be wine or salt and pepper, if you just glance at them!  

Despite being elegant and having a big after work crowd, Grand Brasserie welcomes families. I can’t think of a more special place to go at the end of a NYC visit (before heading back home to Connecticut on the Metro North or to Jamaican Station on the LIRR to pick up the “train to the plane”)! Sorry to sound a little corny, but Grand Brasserie is truly one of Manhattan’s grandest eateries in both food quality and atmosphere!  

For more information on Grand Brasserie, visit www.grandbrasserie.com