1. Expect American and French cuts of beef — plus, a wagyu prime rib trolley.

“I always love steakhouses,” Boulud proclaims. The first time he visited one was in Dallas decades ago with chef Pierre Franey, who was the chef at Le Pavillon. “It was amazing,” he adds, and that visit spurred a love of the very American restaurant category.

At La Tête d’Or he wants to focus on the simplicity of a steakhouse with a lot of attention paid to the sourcing and preparation of the cuts themselves. He’s working with both Japanese and domestic suppliers including Snake River Farms, which pioneered wagyu in the U.S., and Scharbauer Ranch in Texas, which supplies the team with wagyu prime rib that will be rolled through the dining room on a trolley and served with creamed spinach, pommes purée, and a peppered popover. The cart is a “flashback,” Boulud says, to his days as a young chef working at a restaurant in Copenhagen where they served beef from a cart.

He’s also preparing American cuts like a New York strip alongside French ones like a queue de filet, a tail of a tenderloin, which Boulud describes as the cut a butcher or chef keeps for himself. For the moment, the suppliers are aging the beef for the restaurant, but the team is currently constructing an aging room downstairs.

Diners will be able to watch the steaks being cooked over a custom grill that’s open to the dining room. Designed by Boulud with Clay Oven, the grill offers several types of heat including charcoal, wood, and gas. “The idea is that there are a lot of options for heat and flavor,” Boulud explains.

The steaks are accompanied by sauces like au poivre or horseradish cream and flavored butters, and are finished “surf-on” like a lobster tail, or “turf-on,” like foie gras or shaved truffles. For sides, there are no fewer than six types of potato preparations, including fries and a riff on a baked potato inspired by tartiflette, a rich dish from the French Alps.

2. Yes, there are non-beef options.

While the steaks and their accompaniments are the heart of the menu, the main offerings also include a brick chicken, Dover sole meunière, a Colorado lamb triple chop, and a plate of grilled farmers’ market vegetables. (Though vegans may wish to cross the street to neighboring Eleven Madison Park, and seafood lovers can opt for Time and Tide two blocks north.)

Seafood also plays a part here with plateaus of chilled lobster, razor clams, and oysters, as well as kaluga and royal osetra caviars. And to start, there are Boulud’s takes on other steakhouse classics, including a Caesar salad prepared tableside; “the French wedge” with iceberg, Roquefort dressing, tomatoes, crispy shallots and smoked beef tongue; and a crabcake prepared with tarragon remoulade.

3. There are cakes, cookies, and soft-serve for dessert.

“When I go to a steakhouse, what I care about is a good cake. I don’t want a plated dessert with 10 different things,” Boulud explains. For the opening, the team is baking three cakes including a pecan joconde with praline and maple bourbon caramel, a cheesecake with speculoos crust and cranberry compote, and a devil’s food cake with whipped chocolate ganache.

“I’m fascinated by ice-cream stores in America,” Boulud adds. So, his team is preparing soft-serve in flavors like chocolate, vanilla bean, and berry-cassis with toppings like housemade sprinkles and passionfruit marshmallows. You can also choose to end the meal with a plate of cookies or cheeses.

4. Plan on a bottle of red — or a martini.

“Wine has always been a hallmark of our offering,” Boulud explains. Here, Evan White who previously worked with the Boulud team at Le Pavillon, oversees the offerings as head sommelier. “It’s going to be a really fun wine list for people who love steak and Bordeaux or wine from Napa,” Silvestri adds. There will also be offerings from Italy, particularly Tuscany, and Champagne, naturally.

For those looking for a cocktail, there are four house martinis including the “LTD dirty” with olive oil-washed Belvedere and brine, and the “New Money” with Select Aperitivo from Venice, Appleton Estate Rum, amaro, and citrus.

La Tête d’Or is open Tuesday through Saturday, with the lounge open from 4 p.m. to midnight and the dining room open from 5 to 11 p.m. They plan to open for six days and offer lunch service sometime next year.