Jean Georges is still amazing after all these years. I hadn't been there since Jean Georges himself was cooking. At that time the foie gras was the best foie gras I've ever had. Tonite we did the Autumn tasting menu. The food was exceptional. The dishes were perfectly prepared. Foie gras was not part of that menu but was on the prix fixe menu, the accomodating staff, had no problem giving us the roasted foie gras as an additional course. The foie gras was as good as it gets. We also wanted the chocolate dessert course in addition to our dessert course. That was offered to us at no additional charge as well as a most delicidious chocolate mousse "birthday" cake. THe chocoaltes were creative, but not for all tasted. For example i think one of the chocolates was flavored with cumin. The lamb dish, described as "minced lamb" was actually a lamb chop. So, although kind of suprised at what was served, it was prepared to perfection. The sea bass was made comparable to that which Le Bernadin, served back in its "hay day". The skin was cripsy, the flavor incredible, the meat juicy. The goat cheese and beet dish was beyond all expectations. The service was as good as it gets. All the staff was knowledgable and gave perfect service. After just returning from Chevre D'or in Eze, France, a tough act to follow, Jean Georges held its own. I still have to say ,this is the best "haut cuisine" in New York.
1 Central Park W, New York, NY 10023