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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.

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.

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Jean-Georges, New York, NY

Jean-Georges Restaurant Review

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: At dinner, guests can compose a three-course prix-fixe menu ($148) or opt for a seven-course tasting menu of signature ($238, plus $208 for wine pairings) or seasonal dishes ($248, plus $208 for wine pairings). 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 as caramelized Wagyu beef tenderloin, shiitake and black sesame mustard, 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, 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. For dessert, you’ll find a trio of tastings based on a theme, perhaps chocolate, pumpkin or orchard.

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. House-made sodas, such as ginger lemon or cherry yuzu, are also available.
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