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Spice Market Restaurant Review: Jean-Georges Vongerichten continues to influence Spice Market’s menu, but Shean Suter delivers the fare day-to-day. Dishes are served family-style and include coconut milk and chicken soup, Vietnamese spring rolls, and edamame with yuzu butter and mace salt. Among the small plates, however, we especially recommend the black pepper shrimp with sun-dried pineapple, the sweetness of the fruit balancing the heat of the black pepper. Other appetizers are less Asian-influenced, such as classic steamed mussels with saffron and crème fraîche. Authenticity is not a demi-god on the menu, so main plates depend on exotic seasonings for their Asian-style impact, as in the case with several fin fish options. Short ribs are soy-glazed and cooked on the bone, while vegetarian and noodle dishes will keep anyone avoiding animal protein well sated. Desserts follow suit, so there's coconut in the panna cotta and mango in the upside-down cake --- and don’t forget to consider the Ovaltine kulfi, too. The wine list focuses on the familiar and isn't nearly as appealing as when the restaurant first opened.