The Grand Brasserie, a massive new restaurant, is set to open in Grand Central Terminal’s Vanderbilt Hall, replacing City Winery. The project was kept under wraps for months, with a visible Grand Brasserie sign on top of the construction site. Spanning nearly 16,000 square feet, the restaurant is designed by the Rockwell Group and is the creation of Rick Blatstein, who recently sold his OTG eatery empire for Vizz Group. The menu will feature popular French cuisine, and the restaurant will operate daily from 5:30 a.m. until 2 a.m., the entire time the terminal is open.
The unexpected change of hands at Vanderbilt Hall came as City Winery opened in early 2022 with much fanfare and had a year left on its lease when it closed. The MTA reported that City Winery had asked for permission to assign its operating agreement to Vizz Group. Details of the agreement included a licensing fee of $500,000 and a percentage of gross sales for the first year, with increases in subsequent years. The western half of Vanderbilt Hall was previously occupied by Great Northern Food Hall, highlighting the changing dining landscape within Grand Central Terminal.
In an effort to revitalize the dining scene at Grand Central Terminal post-pandemic, the MTA announced plans for Cipriani to open Palladino’s Steak & Seafood restaurant on the main hall’s northwest balcony. This space was previously home to Michael Jordan’s Steakhouse. The addition of new dining options, including the Grand Brasserie and Palladino’s, aims to bring excitement and energy back to Grand Central Terminal’s culinary offerings and attract both commuters and visitors to experience the unique dining experiences.
Vizz Group, headed by Rick Blatstein, brings a wealth of experience in developing and managing restaurants, making them a suitable choice for the transformation of Vanderbilt Hall within Grand Central Terminal. The decision to change the design and cuisine of the space indicates a shift in priorities towards bringing new concepts and experiences to diners. The secrecy surrounding the construction of the Grand Brasserie added to the anticipation and curiosity surrounding its opening, generating excitement among those familiar with the iconic location.
With the establishment of the Grand Brasserie and plans for other new dining options, Grand Central Terminal’s Vanderbilt Hall is set to become a hub for culinary experiences. The mix of French cuisine, steak, and seafood offerings from reputable establishments like Cipriani promise to elevate the dining scene within the terminal to new heights. These developments reflect a commitment to maintaining the historical significance of Grand Central Terminal while adapting to modern tastes and preferences.
The unveiling of the Grand Brasserie and plans for Palladino’s Steak & Seafood mark a new chapter in the culinary landscape of Grand Central Terminal. With a focus on revitalization and innovation, these additions aim to transform the dining experience for visitors and commuters alike. The undisclosed details of the agreements and the element of surprise surrounding the construction and opening of the Grand Brasserie add a sense of mystery and excitement to the transformation of Vanderbilt Hall, ensuring that the dining scene at Grand Central Terminal remains a vibrant and dynamic part of New York City’s culinary culture.
