Chef Daniel Boulud is bringing his celebrated café Épicerie Boulud to The Plaza Food Hall, the European-inspired dining destination at New York City’s The Plaza hotel. Opening on November 17 on the concourse level, Épicerie Boulud will present seasonally driven contemporary French dishes and market-style offerings.
“Épicerie Boulud is an ideal addition,” said Kristin Franzese, executive vice president. “Chef Boulud brings culinary expertise that complements the variety of options already available here. We’re delighted to expand the Food Hall this holiday season with new partners to create a unique dining experience.”
The Plaza Food Hall spans 35,000 square feet and continues to grow its roster of vendors. New concepts joining the hall alongside Épicerie Boulud include Sur Vingt, Ora Di Pasta, Pizza Rolio, and Chi Noodle and Dim Sum Bar. Together, these additions broaden the hall’s international and artisanal offerings, catering to both visitors and New Yorkers seeking high-quality, convenient dining.
Épicerie Boulud will combine prepared foods, grab-and-go selections, and made-to-order plates rooted in French technique and seasonal ingredients. The café is expected to attract guests looking for classic flavors with a contemporary approach, suitable for casual meals, takeout, or enjoying within the hall’s communal seating areas.
The Food Hall’s expansion reflects a broader trend of hotel-based food destinations that mix regional specialties, European influences, and chef-driven concepts. With its central location at The Plaza, the venue aims to serve hotel guests, local residents, and visitors exploring Midtown Manhattan, offering a range of price points and dining styles in one cohesive space.
Opening day on November 17 will mark the latest phase in the Food Hall’s development, as operators continue to curate a mix of established names and emerging brands. Visitors can expect an elevated market atmosphere featuring artisanal products, freshly prepared meals, and a mix of counter service and sit-down options.