Spice Market, New York
Star chef's asian fantasy
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From Food & Wine , JUN 2006
Add to that Jean-Georges Vongerichten's delicious twists on everything from fish cakes to samosas...MORE
From Food & Wine , SEP 2005
He first served the charred lamb salad with crunchy carrots and bean sprouts at Vong in Manhattan in 1992; he put both the papaya, cashew and frisée salad and the lobster and pea shoots...MORE
From Food & Wine , SEP 2004
Jean-Georges Vongerichten's new restaurant has dark Thai wood and chic white leather and an electric...MORE
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