In March 1997, Vongerichten opened Jean Georges restaurant in the Trump International Hotel and Tower, earning a four star review from The New York Times less than three months after opening, and the "Chef of the Year Award" from John Mariani at Esquire magazine. Jean Georges Restaurant remains one of 4 restaurants in the city awarded four stars by the New York Times and three stars by the Michelin Guide.
Frank Bruni of The Times said it offers “accessible elegance,” providing “classic French indulgence with a contemporary flair.” The restaurant trades “the richness of traditional French cooking for a different kind of intensity,” he added — it eliminates “thick sauces and embraces oils and broths, preferring them for their lightness and for the way they release their scents, like the perfume of lemon grass that rose from a bath of Asian herbs and seeds around a delicately baked lobster tartine.”
Amuse-Bouche
Japanese Snapper Carpaccio, Crystallized Ginger, White Radish and Olive Oil
Goat Cheese Royale, Roasted Beet Marmalade and Crushed Pistachios
Pan Roasted Sweetbreads, Sweet Potato Raviolis, Black Truffle Vinaigrette
Roasted Veal, Quince-Pineapple Compote and Roquefort
Red Snapper Crusted with Nuts and Seeds, Sweet and Sour Jus
Soy Glazed Beef Short Ribs, Apple-Jalepeno Puree and Rosemary Crumbs
Jean Georges' Chocolate Cake, Vanilla Bean Ice Cream, Warm Chocolate Gnocchi, Grapefruit, Gianduja, Basil
Cranberry Parfait, Walnut Nougatine, Soft Vanilla Meringue, Cinnamon Doughnut, Prune-Armagnac jam
Chocolate Pop, Coffee-Caradamon Ice Cream, Caramel Curd, Dehydrated Sponge, Roasted Pineapple Sorbet
Mignardises
