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Le Pavillon is an 11,000 sq ft (1,000 m 2) restaurant. [1] It is located on the second floor of the One Vanderbilt skyscraper, and has its own dedicated entrance. [3] The restaurant faces Grand Central Terminal, which lies just across a pedestrian plaza, and the Chrysler Building, about a block to the east.
The restaurant space was first opened as the Grand Central Terminal Restaurant. Although Grand Central Terminal opened on February 2, 1913, its opening was celebrated one day prior, February 1, with a dinner at the restaurant, arranged for Warren and Wetmore along with 100 guests. [2] The restaurant was operated by The Union News Company.
Grand Central Terminal served intercity trains until 1991, when Amtrak began routing its trains through nearby Penn Station. Grand Central covers 48 acres (19 ha) and has 44 platforms, more than any other railroad station in the world. Its platforms, all below ground, serve 30 tracks on the upper level and 26 on the lower.
New York City's Grand Central Terminal celebrates 100 years this month, and the station is hosting a number of festivities in celebration of the centennial. One big plan has piqued the interest of ...
The Campbell Bar The space as John Campbell's office, c. 1926. The Campbell is a bar and cocktail lounge in Grand Central Terminal in Midtown Manhattan, New York City.The space, long known as the Campbell Apartment, was once the office of American financier John W. Campbell, a member of the New York Central Railroad's board of directors.
As early as 1987, the Grand Central Partnership had proposed closing the western leg of Pershing Square, which was lightly used. [27] Two years later, the partnership proposed turning the space under the viaduct, at the time a discount store, into a restaurant. Pershing Square would also be closed to traffic between 41st and 42nd streets. [28]
The central Illinois restaurant has been in operation for more than 75 years. This beloved central Illinois eatery will be featured on 'America's Best Restaurants' Skip to main content
The restaurant was designed by New York-based architecture firm Bentel & Bentel Architects. This was the firm's first foray into hospitality design. The restaurant's neo-Colonial decor is rustic. [1] [8] [9] The restaurant can seat 130 people, the bar can accommodate 60 people, and a private dining room can seat 12–22 people. [10]
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