Culinary Idea Lab

Jean Georges - Lunch

Jean-Georges Vongerichten is "one of the most celebrated chefs on the planet." He was born in the Alsace in 1956 and now resides in the United States of America. Vongerichten commands a global empire of restaurants that includes venues in London, Paris and Shanghai, as well as New York.

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

Babbo Ristorante e Enoteca

Mario Batali is another chef who doesn't need any introduction. I talked with Mario briefly, he was busy but said he'd be back to talk with us. We were seated right next to the kitchen entrance, which most people would object to, but of course this is the perfect seat for me. I knew it wouldn't be possible for him to make it back to the table because when I looked up there was Marco Pierre White walking in the front door. White is in NY filming his new show, The Chopping Block. Mario worked for White in London in the 1980's.

Here's a little background on Mario Batali.

During college, Batali started working as a dishwasher at "Stuff Yer Face" restaurant in New Brunswick, New Jersey. He quickly moved up from dishwasher to pizzaman. Batali went on to spend time as an assistant in the kitchens at the "Six Bells public house" in the Kings Road, Chelsea under Marco Pierre White, the Tour d'Argent in Paris, the Moulin de Mougins in Provence, and the Waterside Inn, outside London. In 1985 he worked as a sous chef at the Four Seasons Clift in San Francisco before being promoted to helm the Four Seasons Biltmore Hotel's La Marina restaurant in Santa Barbara. At twenty-seven, he was the highest paid young chef in the company. In 1989, he resigned his post at the Four Seasons and moved to the Northern Italian village of Borgo Capanne to apprentice in the kitchen at La Volta, where he sought to master a traditional style of Italian cooking. He was inspired by the cooking of his grandmother, Leonetta Merlino.

In 1993 he opened "Po" with Steven Crane, but sold his interest in the restaurant in September 2000. In 1998, with his business partner, Joseph Bastianich (son of Lidia Bastianich), he went on to own the recent Michelin star winning "Babbo Ristorante e Enoteca". They have since opened seven additional restaurants, Lupa (1999), Esca (2000), Otto Enoteca Pizzeria (2003), Casa Mono (2004), Bar Jamon (2004), Bistro Du Vent (2004, closed in 2006), Del Posto (2005), Enoteca San Marco (2007 in Las Vegas, Nevada), and B&B Ristorante (2007 in Las Vegas, Nevada) and a shop named Italian Wine Merchants (1999).

Exterior Shot

Marinated Chick Pea Bruschetta

Fennel Salad
With pears and Gorgonzola

Winter Vegetable Salad
with Goat’s Milk Ricotta and Pumpkin Seed Oil

Roasted Beet Tartare
with Chianti Vinegar and Ricotta Salata

Armandino’s Salumi
Hot Sopressata and Lamb Prosciutto

Marinated Fresh Sardines
with Caramelized Fennel and Lobster Oil

Pig Foot “Milanese”
with Rice Beans and Arugula

Duck with Red Cabbage, Speck and Black Ceci

Gnocchi with Braised Oxtail

Wild Striped Bass
with "Passato di Zucca" and Chorizo Vinaigrette

Coffee service condiments

Lemon Crostata
with Lemon Straciatella Gelato

Pistachio and Chocolate Semifreddo

“Zeppoline alla Napolitana”
with Cinnamon Cream, Warm Chocolate and Raspberry Jam

Biscotti and Cookies

Daniel

Daniel Boulud doesn't need much of an introduction but I'll do a little background anyways.

Not long after opening, restaurant Daniel was rated one of the top ten restaurants in the world by the International Herald Tribune. He was named Chef of the Year by Bon Appétit, and Daniel received Gourmet's Top Table Award, a four-star rating from the New York Times, Wine Spectator's Grand Award, and New York City's top ratings for cuisine, service and decor in the Zagat Survey.

While raised on a farm outside of Lyon and trained by renowned French chefs, Boulud made his reputation in New York, first as a chef and most recently a restaurateur. His management company, The Dinex Group, currently includes six restaurants and Feast & Fêtes Catering. His restaurants include Daniel, Café Boulud, DB Bistro Moderne and Bar Boulud in New York City. He has also created Café Boulud in Palm Beach and the award-winning Daniel Boulud Brasserie in Las Vegas.

In September 2008, the Chef expanded his restaurants beyond French and American borders, opening Maison Boulud, a French fine dining restaurant located in Beijing’s Legation Quarter. Maison Boulud is located in the walled compound of the former US embassy.

Exterior shots.

While our table was being prepared snacks were served in the waiting area.
Choux "Bread Sticks" with black olive paste.

Amuse-Bouche
Shrimp and smoked trout with crab

Foie Gras Terrine With Marcona Almond
Kumquat-Date Napoléon, Mâche, Asian Pear

Pâté Of Squab And Foie Gras
Sicilian Pistachios, Blood Orange Chutney, Lillet

Maine Peekytoe Crab
Apple, Celery Crème Fraîche, Hearts Of Palm

Duo Of Hamachi
"En Tartare" With Romaine Lettuce, Wasabi
Tandoori Spiced With Pickled Onions, Sesame

Paprika Crusted Maine Lobster Tail
Broccolini, Pine Nut Gremolata, Piquillo Coulis

Beaufort Ravioli With Green Peppercorn
Black Trumpet, Brussels Sprouts, Speck Ham

Black Sea Bass With Syrah Sauce
Leek Royale, Pommes Lyonnaise

Crispy Salmon With Tarragon Cream
Daikon Sauerkraut, Salsify, Smoked Bacon

Duo Of Dry Aged Black Angus Beef
Red Wine Braised Short Rib With Sunchokes
Seared Rib Eye With Hazelnut-Potato Croquette

Elysian Fields Farm Lamb Chop
Ras El Hanout, Chickpea Panisses
"Cannelloni" Of Shoulder, Bulgur And Apricot

Tainori Chocolate Dacquoise
With Rice Crispy, Lemon Curd, Dark Chocolate Ice Cream

Cilantro Poached Pineapple
With Coconut Lime-Rum Gelée, Piña Colada Sorbet

"Off Menu" Dessert from the kitchen.

First Mignardises - warm petite madeleines

Second Mignardises - assorted one bite confections.

After dinner the staff was gracious enough to give us a kitchen tour. The chefs office is suspended 20 ft. above the kitchen with a clear view of the line. The main prep kitchen is located in the basement.

Carnegie Deli

The Carnegie Deli is an institution of dining in NY. It's elbow-to-elbow seating at long tables and the walls are completely covered with pictures of the rich and famous who've eaten there.

The deli opened in 1937 adjacent to Carnegie Hall. Now in the third generation of owners, the Parker family's delicatessen is among the most visited restaurants of its type in the city, according to the New York Convention & Visitors Bureau. USA Today has called the restaurant the "most famous" deli in the United States.

Exterior shot