Jean Georges
The innovations that empire building chef Jean-Georges Vongerichten brought to haute cuisine in the Nineties—pan-Asian influences, using light broths and oils instead of heavy French sauces—have reverberated around the food world, but the chef’s flagship restaurant is still a remarkable place for a meal. Vongerichten’s dishes use plenty of classic French ingredients (foie gras, sweetbreads), but he’s brilliant at making them feel fresh again, by adding a finely calibrated mix of Asian-style herbs, spicy notes and splashes of citrus. Dinner is a three-course tasting menu (the soups and raw fish dishes are must-orders); the three-course lunch for $32 at the attached café Nougatine is one of Manhattan’s best values.
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From Food & Wine , JAN 2011
In his twenties, that restlessness led him from Lisbon to a culinary school in California, with later stops working at Jean Georges in New York...MORE
From Food & Wine , MAY 2009
The superb restaurant was already one of the city’s best places to eat before überchef Jean-Georges Vongerichten made it virtually...MORE
From Food & Wine , DEC 2008
Jean-Georges Vongerichten’s slow-poached egg with caviar on brioche toast is a serious contender for...MORE
From Food & Wine , MAY 2003
Though genius chef Jean-Georges Vongerichten has kitchens all over the world, this pale, glass-walled parlor offers the peak JGV experience: scallops with caper-raisin emulsion; dorade steamed in seaweed with tamarind....MORE
From Food & Wine , JUN 2008
Roasting a whole suckling pig on an open fire is no job for slackers, but the results are totally worth it, as global superchef Jean-Georges Vongerichten proves at...MORE
From the From the May 2008 Food & Wine Go List
A hyper-elegant dining room overlooking Central Park is the setting for Jean-Georges Vongerichten's globally-influenced cooking. Though the wold-famous chef has opened more than a dozen restaurants around the globe, this is his flagship. Also a Go List selection in <a href="/golist/2006/list.cfm?region=8&city=new-york">2006</a>.
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