Vaucluse - Weekday Lunch for One with Glass of Wine

Weekday Lunch for One with Glass of Wine - Up to 43% Off Exceptional French Cuisine from Chef Michael White Buy What We Love Part of Chef Michael White’s culinary empire, Vaucluse brings traditional French cuisine to the Upper East Side. Begin your lunch with a glass of red or white wine, then dig into delicious starters like creamy asparagus soup, or beef tartare with capers, cornichons and a toasted baguette. You can also choose to start with a fresh salad, like the Vaucluse Salad with artisanal lettuces, breakfast radish, shaved beets and goat cheese tartine. For the main course, choose from dishes like the steak frites, or the duck confit with quinoa, honey-glazed carrots and turnips. Vaucluse is chef and restaurateur Michael White’s first foray into French cuisine. The mastermind behind such esteemed establishments as Marea and Ai Fiori, Chef White has been a revered figure on the New York dining scene for almost a decade. And with the introduction of this new brasserie-style eatery to his predominantly Italian restaurant group, fans of his fare have the chance to savor a whole new side of the respected chef. Designed by Meyer Davis, Vaucluse pairs a soothing color scheme with washed wood floors and understated architectural details. In the dining room, guests dine under a molded ceiling with gorgeous exposed brick arches; at the spacious bar area, dimly lit pendant chandeliers are suspended from giant beams. But no matter where guests choose to unwind, they’ll be treated to the same delectable cuisine from Chef White and executive chef Jared Gadbaw. The menu balances approachable, classic and innovative dishes, drawing inspiration from the rich history of French cuisine; you'll find a raw bar, hors d’oeuvres, handmade pastas and expertly prepared meats and fish, complemented by a collection of breads baked in-house daily. The French-focused wine list represents the country’s diverse regions; it also includes a few American wineries that incorporate French techniques into their production style. Cocktails are equally as intriguing, with concoctions like the Brown Derby (Evan Williams black label bourbon, pamplemousse and lemon) and the Milk Punch (Bombay dry gin, Goslings Black Seal rum, citrus, tea and baking spices). A sumptuous selection of housemade pastries and desserts rounds out the menu. End your evening with a pistachio mousse, strawberry gelée, and rhubarb sorbet or pot de crème au Chocolat and you’ll understand why Chef White and his team have earned multiple Michelin stars, as well as praises from The New Yorker, The New York Times, Village Voice, Zagat and more. —Rebekah Stallworth, Gilt City Editor