In the heart of New York City’s historic Grand Central Terminal, a new chapter in the culinary world has just begun. The Vizz Group, under the leadership of renowned entrepreneur Rick Blatstein, has unveiled its latest venture, the Grand Brasserie.
The Rockwell Group design is poised to redefine the dining experience for commuters, tourists, and New Yorkers alike, offering a blend of elegance, tradition, and modern culinary innovation.
Rick Blatstein, the visionary behind the Vizz Group, has always been driven by a passion for creating unique dining experiences. With a portfolio that includes some of the most acclaimed establishments in the country, Blatstein saw the opportunity to bring something truly special to Grand Central Terminal.
“We wanted to create a space that not only serves exceptional food but also captures the essence of New York’s vibrant culture and history,” Blatstein said.
Grand Brasserie is a tribute to the classic French brasserie, a concept that resonates deeply with Blatstein’s vision of blending tradition with modernity. The restaurant’s design pays homage to the architectural grandeur of Grand Central Terminal while incorporating contemporary elements that make it a standout destination.
The menu, crafted by a team of world-class chefs, offers a modern twist on classic French cuisine. From perfectly seared steaks to delicate pastries, every dish is designed to delight the senses.
“Our goal was to create a menu that is both familiar and innovative, offering something for everyone,” Blatstein continued. The emphasis on quality ingredients and meticulous preparation is evident in every bite, ensuring that Grand Brasserie lives up to its promise of culinary excellence.
Grand Central Terminal is more than just a transportation hub; it is a symbol of New York City itself. The decision to open Grand Brasserie in this iconic location was a strategic one, reflecting the Vizz Group’s commitment to being part of the city’s cultural fabric.
“We chose Grand Central Station because it represents the intersection of New York’s past, present, and future,” Blatstein said. “It’s a place where history meets modernity, which perfectly aligns with the experience we want to offer our guests.”
The restaurant’s location within the station is ideal, offering easy access to both locals and visitors. The bustling atmosphere of Grand Central adds to the dining experience, making it a vibrant spot for a meal at any time of day.
The design of Grand Brasserie is a masterful blend of old and new. The interior features high ceilings, intricate moldings, and marble floors that echo the grandeur of the station itself. Modern touches, such as sleek lighting fixtures and contemporary art, create a space that feels both timeless and current.
“We wanted the design to reflect the energy and sophistication of New York City,” said the lead designer of the project. “Grand Brasserie is a place where you can feel the pulse of the city, whether you’re enjoying a quick lunch or a leisurely dinner.”
The ambiance of the restaurant is equally inviting, with a warm color palette and plush seating that encourages guests to relax and savor their meal. The open kitchen allows diners to watch the chefs at work, adding an element of excitement to the dining experience.
Blatstein, a visionary entrepreneur with a remarkable track record, is bringing his extensive expertise to his new venture, Vizz. With over three decades of experience in the hospitality and entertainment industries, Blatstein has consistently demonstrated a keen eye for innovation and a deep understanding of consumer experiences.
As the founder and former CEO of OTG, a pioneering company that revolutionized airport dining, Blatstein redefined the travel experience by integrating technology, high-quality food, and a unique ambiance into airport terminals across the United States.
Under his leadership, OTG grew into a dominant player in the industry, operating over 350 restaurants and retail locations in major airports, while garnering numerous awards for its groundbreaking approach.
Blatstein’s knack for identifying emerging trends and seamlessly blending them into his ventures has made him a formidable force in the industry. His ability to create environments that resonate with customers, combined with his focus on operational efficiency, has led to significant success in each of his endeavors.
At Vizz, Blatstein is set to push the boundaries of hospitality and technology even further, creating experiences that are not only memorable but also fundamentally transformative. Vizz aims to blend cutting-edge technology with immersive environments, continuing Blatstein’s legacy of innovation and customer-centric design.
The restaurant’s staff has been meticulously trained to provide the highest level of service, ensuring that every guest feels welcomed and well-cared for. “Our team is our greatest asset,” Blatstein remarked. “They are the ones who bring our vision to life every day.”
The opening of Grand Brasserie marks a significant milestone for the Vizz Group and for New York City’s dining scene. As the restaurant settles into its new home, there is a sense of excitement about what the future holds. “We’re just getting started,” Blatstein added. Grand Brasserie is not just a restaurant; it’s an experience, and we’re thrilled to share it with the world.”
David Rockwell and his team at the Rockwell Group bring a prestigious and diverse design portfolio to the Grand Central project under Rick Blatstein’s leadership. Known for their ability to craft spaces that are both visually stunning and deeply functional, the Rockwell Group has a storied history of designing some of the most iconic restaurants and hospitality spaces in the world.
Their work spans a variety of styles and concepts, from the vibrant, theatrical environments of Nobu restaurants to the luxurious and intimate settings of the W Hotels.
Rockwell’s designs are characterized by a deep understanding of how space influences experience, often incorporating elements that evoke emotion and create a sense of place.
For the Grand Central project, Rockwell and his team are expected to deliver a dining experience that not only complements the historic grandeur of the terminal but also introduces a modern sensibility that appeals to today’s urban diners.
Their approach typically includes the use of rich materials, innovative lighting, and a layout that fosters both social interaction and personal comfort. With this project, the Rockwell Group is set to once again redefine what a restaurant space can be, blending history and innovation to create an iconic destination within one of New York City’s most famous landmarks.
In a city that is constantly evolving, the massive new 16,000 square foot eatery in Grand Central Terminal’s Vanderbilt Hall, replacing City Winery. Stands as a testament to the enduring appeal of quality, creativity, and tradition. With its prime location, exceptional menu, and commitment to excellence, with a goal of becoming a beloved fixture in the heart of New York City.
but he left OTG $20million in debt and was ousted because he refused to pay back his investors? he’s not a visionary; he’s a conman.