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Jean-Georges

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


Cuisine

Open
Lunch daily 11:45 a.m.-2:30 p.m., Dinner Sun.-Thurs. 5:30 p.m.-10 p.m., Fri.-Sat. 5 p.m.-11 p.m.
Features

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Jean-Georges, New York, NY


Even as cities re-open select businesses, some restaurants may remain temporarily closed due to COVID-19. In some cases, dine-in, takeout or delivery may be available. Be sure to contact the restaurant to find out its operational status.


Jean-Georges Restaurant Review

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About the restaurant: 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. 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.

View our interview with chef Jean-Georges Vongerichten about his cookbook "home cooking with jean-georges."

About the food: Expect the highest quality ingredients and risk-taking dishes. At dinner, guests can choose the six-course tasting menu ($238, plus $208 for wine pairings) or 10-course tasting menu ($298, plus $288 for wine pairings). Vegetarian versions of the menus are also available. Appetizers like egg caviar, a slow-cooked egg topped with caviar, and sea urchin lightly breaded with black bread crumbs belong to the sophisticated anthology, as do entrées such herb crusted venison with red cabbage and chestnut purée, or black bass crusted with nuts and seeds in a sweet and sour jus. There are so many of these delicacies to quote that this review could expand into a dictionary. Under executive chef Mark Lapico, lunches and dinners 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 his flagship restaurant, Vongerichten's relentless search for new flavors and vibrant, simple cuisine led him to introduce a range of wild edible plants. Desserts might pair chocolate with caramel and honey roasted peanut ice cream, or go a more tropical route with young coconut semifreddo and pineapple sorbet.

About the drinks: Among original cocktails is the Cucumber Martini blending Hendrick’s Gin, cucumber and mint, and the extensive wine list marries well with the cuisine. Areas represented include his native Alsace, as well as other regions in France, Italy, Spain, Switzerland, Germany, the United States and beyond. House-made sodas, such as ginger lemon or cherry yuzu, are also available.





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