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1 Central Park W. (60th & 61st Sts.) Send to Phone
212-299-3900 | Make Restaurant Reservations | Menu
A thousand good meals can't lie. This acclaimed restaurant has a master chef as its inspiration.
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Local Deals: 120 * 90

Dining Room: Lunch & Dinner daily; Nougatine: Breakfast, Lunch & Dinner daily, Brunch Sun.

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  • 5.0 star rating
5.0 rating over 11 reviews
Dining room at Jean-Georges, New York, NY

Jean-Georges Restaurant Review

: Although Jean-Georges Vongerichten often visits his numerous offspring around the world, he also spends time behind the ovens in the centerpiece of his empire. He keeps on enriching his impressive repertoire, translating his new ideas in dishes marked with his unique and unforgettable seal, emblematic of his image of distinction and hardy creativity. Appetizers like egg caviar, a slow-cooked egg topped with caviar, and Santa Barbara sea urchin lightly breaded with black bread crumbs belong to the sophisticated anthology, as do entrées such as caramelized beef tenderloin or smoked squab complemented by mushroom-yuzu broth and crunchy rice. There are so many of these delicacies to quote that this review could expand into a dictionary. Under executive chef Mark Lapico, meals here continue to produce breathtaking thrills. Vongerichten influences not only the kitchens and chefs under his employ, but what diners experience as haute cuisine, breaking down many preparations to the bare essence by employing oils infused with herbs and spices. At this restaurant, Vongerichten's relentless search for new flavors and vibrant, simple cuisine led him to introduce a range of wild edible plants. Expect the highest quality ingredients and risk-taking dishes. Desserts include Jean-Georges' warm chocolate cake with vanilla bean ice cream. Among original cocktails is the Big Apple blending Industry Standard vodka, Eden Ice Cider and ginger, and the extensive wine list marries well with the cuisine. European-style service from a bygone era comes as an unexpected extra in such a sleek, modern room: the expert servers often finish off dishes at tableside --- cracking lobster, slicing meat or elegantly placing a garnish.

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