Look, I’m not a restaurant critic. It takes a great deal out of me to write my pseudo-restaurant reviews. I’m pseudo-foodo. Not the real deal. I just like sharing either my (a) enthusiasm or (b) disappointment. So let me share my enthusiasm for our meal last night at Jean-Georges. It was wonderful. Put into context–with Per Se and Charlie Trotter’s in the backgrond–Jean-Georges was surely the best. The flavors were exciting, the room formal but not stuffy, and the presentation beautiful. Plus, we didn’t feel overstuffed at the end. What follows are some pictures from the meal to give you an idea. I didn’t photograph each course so as to enjoy the experience more. It’s my suggestion that if you come to New York seeking a 4-star dining experience you go to Jean-Georges. You won’t be disappointed.
Amuse Bouche (If I remember correctly (from left to right) sashimi with radish and mustard, fig on a spoon with tamarind paste beneath, yogurt on top and olive oil, and tomato gazpacho):
Young Garlic Soup with Thyme, Sauteed Frog Legs (Mom was grossed out by the idea of frog-eating, but I liked it—“tastes like chicken”):
Courses I didn’t photograph:
Sea Scallops, Carmelized Cauliflower, Caper-Raisin Emulsion, Grated Nutmeg
Turbot in a Chateau Chalon Sauce, Tomato and Zucchini
Lobster Tartine, Lemongrass and Fenugreek Broth, Pea Shoots
Broiled Squab, Onion Compote, Corn Pancake with Foie Gras
Then dessert. You have a choice of one of four dessert flights: Chocolate, Rhubarb, Local Berry or Strawberry. I went with local berry:
[Chocolate-Cherry Linzertorte, Sour Cream; Raspberries, Lemon Verbena, Framboise Sabayon, Warm Alond Cake, Blueberry-Tarragon Compote; Cherry-Berry Soup, Yogurt Glace, Sesame Tuile]
Mom and dad chose the chocolate:
[Jean-Georges’ Chocolate Cake, Vanilla Bean Ice Cream; White Chocolate Mille-Feuille, Praline, Almond Gelee, Plums; Bitter Chocolate Parfait, Citrus, Meringue; Thai Iced Tea, Tapioca, Chocolate-Coconut Milk Cream]
There were also homemade marshmallows:
All in all, a splendid dinner. Well deserving of that fourth star.