Location: New York, NY
Visit Date: August 27, 2021

“Jean-Georges opened in 1997 to critical acclaim. The jewel of Chef Jean-Georges Vongerichten’s empire, the restaurant offers the very best in fine dining. Awarded four stars by the New York Times and two Michelin stars, Jean-Georges presents exquisitely crafted dishes blending French, American, and Asian influences.

The local farmer’s market is the driving force behind the seasonal, ever-changing menu. Chef Jean-Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor. Jean-Georges’ chic and intimate dining room was designed by Thomas Juul-Hansen, with striking lighting by L’Observatoire. Impeccable service, tableside preparations, and floor-to-ceiling windows with stunning views of Central Park and Columbus Circle all contribute to an unforgettable dining experience.”

Caviar Bubble Tea

Food

Corn Fritter: Black Truffle
Silken Tofu: Apricot Seasoning and Shiso
Caviar Bubble Tea: Kombu Scented Almond Milk
Japanese Madai Sashimi: Floral Cherry Infusion | Coriander
Norwegian King Crab: Honeymoon Melon Juice | Fennel
Heirloom Tomatoes: Summer Fruits | Aged Balsamic Vinegar
Charred Badger Flame Beets: Saffron-coconut Infusion | Tamarind
Steamed Atlantic Cod: Hon Shimeji Mushrooms | Lemongrass Consommé
Maine Lobster: Patty Pan Squash | Garlic-aleppo Pepper Broth
Sautéed Foie Gras: Lychee | Black Olive Seasoning | Rose
Gently Smoked Squab: Fresh Corn Polenta | Australian Winter Black Truffle | Jus
"Black Forest": Sour Cherry Sorbet | Kirsch Meringue | Chocolate Streusel
Wagyu Beef Tenderloin: Parmesan Roasted Squash | Scotch Bonnet Emulsion
Elderflower Roasted Peach: Crunchy Almond Praline | Red Currant

Charred Badger Flame Beets

Saffron-coconut Infusion | Tamarind

Corn Fritter

Black Truffle

Gently Smoked Squab

Fresh Corn Polenta | Australian Winter Black Truffle | Jus

Silken Tofu

Apricot Seasoning and Shiso

Elderflower Roasted Peach

Crunchy Almond Praline | Red Currant

Japanese Madai Sashimi

Floral Cherry Infusion | Coriander

Steamed Atlantic Cod

Hon Shimeji Mushrooms | Lemongrass Consommé

Wagyu Beef Tenderloin

Parmesan Roasted Squash | Scotch Bonnet Emulsion

Wagyu Beef Tenderloin

Parmesan Roasted Squash | Scotch Bonnet Emulsion

"Black Forest"

Sour Cherry Sorbet | Kirsch Meringue | Chocolate Streusel

MICHELIN Guide’s Point Of View

“The longevity of Chef Jean-Georges Vongerichten’s flagship can be attributed to a number of factors—a sumptuous dining room, a discreet atmosphere, and superior French cuisine. Like walking through Business Class on your way to First, you have to pass through the appealingly buzzy Nougatine to get here. Low-slung chairs and large tables mean you need a certain confidence in your conversational delivery if you wish to entertain the whole table.

Dishes showcase everything from attention to detail and impeccably treated seasonal products to thoughtful garnishes and nuanced flavor combinations. Although you'll come across subtle contemporary influences, classic French techniques underpin this menu, which is supplemented by a vegetarian tasting—imagine the likes of butternut squash purée with minced chives and brunoised mushrooms. Pale pink madai sashimi may then follow, enriched with wasabi, yuzu zest and sweet mandarin; while steamed black sea bass is dressed tableside with a mild red curry broth. A splash of finger lime and sprinkle of sesame seed lends brightness and texture to this delicate dish.

Desserts are more elaborate with ingredients that come from the luxury end of the counter.”