Consistently awarded four stars by the New York Times and three 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.
I went for the lunch tasting at $158 with 4 courses. Start with the signature appetizer FOIE GRAS BRULE – Dried Sour Cherries, Candied Pistachios and White Port Gelee ($8 Supplement). The foie gras was rich and creamy, soon melted in my mouth. It combines well with the crunchy cereals and nuts, the dried cranberries brought a touch of refreshing to the entire dish. I also had this one in JG Shanghai, and the one in NYC is definitely much better.
Caramelized Cauliflower, Caper-Raisin Emulsion ($8 Supplement)
Another signature warm appetizer at JG. The scallops came with a very elegant burnt smell. The outerlayer was crispy, while inside was still sashimi texture.
STEAM SEABASS – Pea Emulsion, Clam Broth, Parsley
The seabass was perfectly steamed,incredibly tender and delicious. The clams broth brought the flavor to a higher level.
However the dessert part was not impressive, i may say it was quite disappointed.
Petit Fours were surprisingly much better than the desserts. The housemade marshmallow was the best ive ever had. It was soft and fluffy, and not overly sweet.
In general the food was good, but nothing really ‘wow’ed me. The amuse bouche was quite bland, breads was good, the appetizers were outstanding but the presentation could be better. The ambiance was quite good, warm and elegant, with a nice view of the greens, while the service can largely improved. To be honest, i was much impressive by Le Bernardin in all aspects, even compare to Marea, i was more impressive by the food at Marea.