About

Vaucluse is a stylish brasserie with a distinctive New York vibe. Altamarea Group welcomes you to experience its foray into French cuisine through impeccable food, provocative drinks, and an alluring, vibrant setting. Vaucluse is a celebration of the uniquely spirited Provençal joie de vivre.

 

Chef Michael White and his team of chefs have created a menu embracing a variation of traditional French culinary sensibilities fine-tuned to the urban palate. The Vaucluse menu features a balance of approachable, classic and innovative dishes as well as daily specials that draw inspiration from both the rich history of French cuisine.  The menu, which includes a raw bar, hors d’oeuvres, seasonal produce compositions, handmade pastas, expertly prepared meats and fish, dishes pour deux, and rotating daily specials, is complemented by a collection of breads baked in-house daily.

 

Vaucluse features a prominent bar at its core.  Its beverage program features an extensive French and American wine list along with a carefully curated cocktail program. Fashioned by Meyer Davis, the space beautifully integrates contemporary design elements with the natural grace emblematic of Provence.

Team

  • Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin.  By whim or intuition, White decided to enroll in Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia.  He studied for seven years at the acclaimed San Domenico in Imola before returning to the United States.  In 2007, White partnered with Ahmass Fakahany to open Due Terre and Due Mari in New Jersey.  One year later, Fakahany and White officially formed the Altamarea Group to open Marea, which garnered three stars from The New York Times, and holds two Michelin stars.  From Marea, Fakahany and White extended their culinary vision and opened Michelin-starred Ai Fiori; Osteria Morini restaurants in Soho, New York; Bernardsville, New JerseyJ; and Washington, D.C.; Campagna and The Barn at the Bedford Post Inn; Vaucluse, their French brasserie on Park Avenue, New York; and Nicoletta Pizzerias.  Outside the United States, Altamarea has properties in London, Istanbul, and Hong Kong.

     

    Chef White has received the highest recognition in his career from Michelin, Relais & Chateaux, The New York Times, James Beard Foundation, Zagats and many other organizations.  White was also named of of the “40 Most Influential New Yorkers under 40” by Crains, New York.  He has also been requested to cook for several U.S. Presidents.