* Click here for rating key
Jean-Georges at Topping Rose House Restaurant Review: Since Tom Colicchio parted ways with Topping Rose House, chef Jean-Georges Vongerichten has stepped in to oversee the cuisine at this charming Long Island locale. He continues to highlight local ingredients, particularly those grown on-site at Topping Rose Farm. Appetizers kick off with sweet pea guacamole, tuna tartare, kale salad and crispy calamari. Continue with pizzas, pastas or entrées such as seared salmon with ginger-scallion seasoning, spring peas and lime. Desserts are varied and stick to classics, with the occasional unique touches to help them stand out from the crowd, as in the basil panna cotta. The varied wine list includes old- and new-world bottles, the latter of which has a good local leaning.