About
Gilded age inspired
Inspired by Gilded Age menus with a focus on locally-sourced ingredients, Cornelius brings the Old Farm to a New Table at Grand Central Terminal. Paying homage to one of the era’s titans of industry and a driving force behind the construction of the Terminal, Cornelius Vanderbilt, Cornelius continues the tradition of high end dining at Grand Central with contemporary takes on traditional favorites and an extensive international wine list.
old farm, new table
old farm, new table
Nestled between the namesake’s Vanderbilt Hall and the Shuttle Passage off 42nd Street, the restaurant interior features Art Deco-inspired tilework, light-hued natural wood, intricate lattice accents, plush banquettes, and suede wingback stools. Formerly the Terminal’s ladies waiting room, the restaurant’s walls are lined with large sepia-toned photographs of iconic New York City landmarks and Grand Central in construction and throughout the years to bring the history of the space to life. With quality and uniqueness in the center of NYC, Cornelius perfectly mixes modern concepts with Old World excellence.
Executive Chef – Zachary Bondy
Chef de Cuisine – Julietta Sebastiani
Beverage Director – Denise Prykanowski
Founder – Michael Dorf
Cornelius is available for private events!
