The Summit at One Vanderbilt, a stunning skyscraper in midtown Manhattan, is a remarkable class-A office tower that occupies a full city block between Madison Avenue and Vanderbilt Avenue.
At 1,401 ft. to the top of the spire, it is the tallest office building in Midtown with 93 stories, providing 1.6 million square feet of office and retail space, as well as an Observation Deck that occupies the top three floors of the building.
The Observation Deck at One Vanderbilt, NYC’s newest cultural phenomenon, has attracted a lot of attention and footfall, thanks to its proximity to Grand Central Terminal, capitalizing on the landmark’s historical and architectural significance.
TRANSFORMING RAW SPACE INTO A CULINARY OPERATION
One of the most significant challenges that the developer, SL Green, faced was transforming the raw space on the highest floor into a functional and state-of-the-art culinary operation, complementing the grand and spectacular creation of Snøhetta, the architects.
To achieve this, SL Green turned to LaBel Foodservice Equipment & Design, an industry-leading foodservice kitchen and bar design firm that specializes in designing, building, and equipping venues in the restaurant, bar, hotel, country club, sports & entertainment, culinary school, university, snack bar and assisted living facility sectors
.Ascent offers a thrilling one-of-a-kind perspective of the city from One Vanderbilt’s highest elevation.
LABEL OVERSEES INNOVATIVE FOOD AND BEVERAGE DESIGN WITH SUSTAINABILITY FOCUS
LaBel was instrumental in creating a detailed recommendation that identified all food and beverage "moving parts," including an intriguing mix of indoor and outdoor concepts, and interior bar and lounge, and outdoor food and beverage carts.
Sustainability-focused state-of-the-art equipment and functionality were also necessary, and LaBel provided its kitchen design expertise, which was vetted by Snøhetta and incorporated into the final architectural plans.
LaBel also provided continuous construction oversight for the duration of the project, ensuring it was completed on time and within budget.
LABEL HELPS SHAPE CULINARY STRATEGY FOR ONE VANDERBILT WITH USHG
Furthermore, LaBel contributed to SL Green's "pros and cons" document regarding operating all foodservice operations in-house versus outsourcing. Once Union Square Hospitality Group (USHG) was awarded the contract, LaBel and USHG collaborated closely through construction until opening. LaBel worked on the One Vanderbilt project for over two and a half years until the building opened in October 2021, with a total project cost of $3.1 billion.
The building opened to wide acclaim, not only because of the revolutionary Observation Deck but also because of the high-profile nature of the culinary offerings. Besides USHG, Daniel Boulud’s swank seafood restaurant Le Pavillon now grounds the street level of this soon-to-be landmark building.
Thanks to LaBel's contribution, The Summit at One Vanderbilt offers a world-class culinary experience that complements the building's grandeur, functionality, and sustainability. LaBel's highly visible role in the project is a testament to its commitment to excellence, innovation, and collaboration, making it a reliable partner for any foodservice project.