at 1 Central Park W, New York, 10023-7702 United States
Jean–Georges Vongerichten’s critically acclaimed flagship restaurant offers the very best in fine dining.
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. 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. 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 redesigned 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. Jean-Georges offers a three-course prix-fixe menu and two six-course tasting menus: a traditional tasting of the chef’s signature dishes, and a seasonal tasting featuring fresh market ingredients. The prix-fixe and tasting menus are available Monday through Sunday for dinner. The restaurant also offers a two-course lunch menu for a terrific value.
A C, B, D, or 1 line to 59th Street Columbus Circle.
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On New Year’s Eve, beginning at 8:30pm, celebrate with a special $888 eight course menu, including a Champagne toast at midnight, party favors and dancing. Our 3 course prix fixe and tasting menus will be available from 5:00‑ 5:30pm. Caviar with Fresh Pasta and Santa Barbara Sea Urchin Ragout --- Bluefin Tuna Carpaccio, Black Truffle Tapioca and Spice Oil --- Sauteed Nantucket Bay Scallops with Black Truffle Butter --- Roasted Wild Turbot, Fragrant Lemon Nage and Shaved White Truffle --- Maine Lobster, Tender Celeriac and Black Truffle Jam --- Caramelized Foie Gras with Pasilla Spiced Pineapple and Hibiscus Essence --- Wagyu Beef Tenderloin, Crispy Potato Blintz and White Truffle --- New Year’s Eve Caravan of Desserts Champagne Toast
THANKSGIVING 2014 MENU $158 Diver Scallop and Warm Burgundy Truffle Toast or Mozzarella Wontons, White Alba Truffle, Beurre Fondue --- John Dory, Matsutake Mushroom, Fragrant Basil Broth or Poached Maine Lobster, Romanesco Cauliflower, Jade Emulsion --- Free Range Turkey and Foie Gras Stuffing, Verjus, Autumn Vegetables or Caramelized Beef Tenderloin, Brussels Sprouts, Miso Butter --- Thanksgiving Dessert