Daniel Boulud's first-ever steakhouse opened November 19, 2024 inside the One Madison Avenue tower on Park Avenue South — a David Rockwell-designed 120-seat room of deep blue velvet, walnut floors, and soaring ceilings, named for the historic park in Boulud's hometown of Lyon (the venue is a standalone NYC concept, not an outpost of any Lyon original). The format is French steakhouse: dry-aged American prime cuts with French sauce work (au poivre, bordelaise, horseradish cream), tableside Caesar, a roving prime-rib trolley, wood-fired bone-marrow canoes, and a sommelier-led list deep in First-Growth Bordeaux and Burgundy. La Tête d'Or was added to the Michelin Guide NY 2025 as a Selected listing (no star); Boulud's stars belong to Daniel, Café Boulud, and his other Dinex Group rooms, not to Tête d'Or — chef pedigree is the biographical backdrop, not transferred credentials. The day-to-day Executive Chef position has been openly recruited by Dinex through April 2026; Boulud remains the concept chef-of-record. For Boulud's French take on the American chophouse, in a Rockwell-designed Flatiron tower room.