Of course I had to order this signature of Chef Jean-Georges Vongerichten. And it was everything I hoped it would be.
The crisp and light crust was the result of time spent in the cherry wood-fired oven. And smothered over it was a generous amount of black truffle from France. Not only in paste form but shaved as well. The fontina cheese was perfect in its supporting role as it added a touch of creamy saltiness. I also liked the small pile of frisée in the middle - it helped to cut the richness beautifully.
What surprised me most about this dish though was the lower-than-expected price point. Two slices are filling so I recommended ordering this to share.