In the heart of Manhattan’s Flatiron District, a culinary and design marvel has come to life with the opening of La Tête d’Or, a French-American steakhouse conceived by renowned chef Daniel Boulud. This remarkable establishment promises not only exquisite cuisine but also a visually stunning experience, blending Boulud’s culinary mastery with the creative architectural prowess of David Rockwell and the Rockwell Group. Nestled on the ground floor of One Madison Avenue, the restaurant emerges as a beacon of Art Deco-inspired opulence, perfectly timed for New York’s festive season.
PROJECT OVERVIEW
Architect: David Rockwell
Chef: Daniel Boulud
Location: Flatiron District, Manhattan, New York
Building: One Madison Avenue
Art: Nancy Lorenz
Furniture: TRNK
Upon entering the restaurant, guests are met with the striking beauty of a Nancy Lorenz artwork behind a deep blue lacquered host stand. The entrance sets the tone with its saturated red walls adorned alongside a custom faux bois carpet by the Rug Company. These vibrant hues, coupled with French brasserie-inspired lighting, create a vivacious atmosphere that resonates throughout the establishment. As guests progress into the barroom, they encounter a breathtaking design echoing the architecture of the nearby MetLife building, visible through expansive windows, enhancing the barroom’s immersive elegance.
The journey continues through a brass-paneled doorway, revealing an opulent barroom where custom blue leather stools encircle a circular bronze quartzite-topped bar. Here, patrons find seating areas furnished with red velvet armchairs by New York’s TRNK, further complemented by black-and-gold glass cocktail tables. A lavish banquette, dressed in patterned velvet, lines one wall of the space which boasts 18-foot ceilings and richly clad leather and wood paneling. Through grandiose windows, views of the iconic MetLife building create a seamless visual connection between the restaurant’s interior and its urban surroundings, ensuring guests feel enveloped in the dynamic energy of New York City.
As diners proceed to the main dining area, they encounter Rockwell’s favored back booth, offering views of both the kitchen and the door—a perfect vantage point to observe the ballet of culinary artistry in progress. The dining space is dominated by a striking custom metal hood above a wood-burning stove, showcasing the work of a dozen chefs in full view of patrons. This centerpiece, a product of intricate assembly from Belgian artist Jesse Willems’s commissioned drawing, finds its inspiration in the Art Deco grandeur of New York’s Rockefeller Center. The dining area invites guests to indulge in an array of seafood plateaus and twelve distinct cuts of steak, all served on custom blue-and-white china by Bernardaud, making each course a feast for both the palate and the eyes.
Adding to the restaurant’s allure is the semiprivate Wagyu Room, featuring a distinctive horseshoe-shaped table designed to facilitate tableside grilling, along with doors inlaid with copper mesh encased in glass. The Rug Company once again delivers with a custom carpet, setting an exclusive yet inviting ambiance. Beyond these intimate dining spaces lies a private room adorned with custom murals, offering a secluded retreat for gatherings of discerning diners or special events.
For those seeking an elevated perspective, the dining journey extends to the restaurant’s rooftop event space on the 28th floor, also designed by Rockwell. This location promises breathtaking views of New York’s skyline, serving as an enduring reminder of the metropolis’ infinite inspiration. La Tête d’Or masterfully intertwines innovative design and gastronomic excellence, culminating in an experience that epitomizes the vibrant spirit of New York and its illustrious culinary scene.
