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1 Central Park West
New York 10023

(open in Google Maps)

Sunday:
11:45am - 02:30pm
05:30pm - 10:00pm

Monday:
11:45am - 02:30pm
05:30pm - 10:00pm

Tuesday:
11:45am - 02:30pm
05:30pm - 10:00pm

Wednesday:
11:45am - 02:30pm
05:30pm - 10:00pm

Thursday:
11:45am - 02:30pm
05:30pm - 10:00pm

Friday:
11:45am - 02:30pm
05:00pm - 11:00pm

Saturday:
11:45am - 02:30pm
05:00pm - 11:00pm

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Reviews

From the Burpple community

H O S T E D
Quiet in appearance but a banshee on the tastebuds, well not quite but you get my drift 😊. It is rare to find wild Atlantic halibut prepared in such an unusual but irresistible style. The glorious sauce on which the ridiculously fresh fish and perky spring vegetables sit, serenades the senses with a beautiful harmony of aromatics. It seemed to me an inspired take on “assam pedas”, a popular dish found in Malay, Indonesian and Peranakan cuisines albeit executed with a modern twist, refinement and flair. I’ll leave you to imagine how amazing this must taste considering that even in a meal as faultless as the one we had, it managed to stand out.

4 Likes

H O S T E D
A modern interpretation of sushi in two styles was the second course to be served at our lunch. At the back is the Tasmanian sea trout dressed with chipotle and honey on an oblong of crispy rice. I Ioved it. But the sushi in the foreground with creamy Santa Barbara sea urchin on toasted black bread, zinged up in the citrusy heat of yuzu kosho, I loved even more!
Both are must-haves when you dine at @jean_georgesnyc, and dine there you must when you are in New York.
#notallstarsareequal #someshinebrighter

3 Likes

I am making it official:
“Jean Georges” is where T.H. and I had our most enjoyable and therefore, favourite meal of our week-long trip to New York.
Yes, Chef-owner Jean George was kind enough to host and even curated a special menu for us. But hands on our hearts, our opinion would not change if we had paid for it in full.
There is something to be said for a 22-year-old restaurant that continues to BLAZE in one of the most relentlessly competitive cities in the world. It has amassed a plethora of awards and accolades that includes Four Stars from The New York Times and being named one of the Top 5 French restaurants in NYC by Michelin.
After chatting with Chef Jean George, I learned that he and his close-knit team of Director of Culinary Development Gregory Brainin (@gdbrainin) and Executive Vice President Daniel Del Vecchio (@dbldzl), have stayed at the top of the game by constantly tweaking and evolving while staying true to the restaurant’s DNA.
The meal we had was truly stunning, unerringly perfect in every way if I may add. We were spoiled by dishes of the freshest ingredients that were outstanding in flavour through creative and carefully calibrated combinations. I shall go into detail about each of them in separate posts but suffice to say, they were flawless.

FUN FACT: There are three
Singaporeans working with Exeutive Chef Mark Lapico (@marklapico) and Executive Pastry Chef Sean Considine (@chefseanconsidine) on the #JeanGeorgesNYC team and I got a chance to meet them all. So proud to see Sommelier Asher (@chinochubs) who happens to have had training as a chef, and Chefs Eunice (@eunicengyn) and Glenn (@subscribetoglenn) flying the flag high for Singapore!

3 Likes

H O S T E D
Can you guess what those tiny golden brown cubes on the oyster are? They are potatoes, cut neatly and very small, then cooked to a crisp. Such meticulousness shows the approach they have to cooking at “Jean Georges” where no effort is spared to ensure a dish is as exquisite as can be.
Coddled in basil cream and warm from being baked, the luscious and plump Whitestone oyster does not just have the crunchy potatoes for a more exciting mouthfeel but also the unexpected spike of heat from wasabi to tease the nasal passages. The result is an oyster that is multi-faceted in texture and flavour, and utterly irresistible. I could have downed half a dozen of these in a flash.

3 Likes

Spicy sorbet with cheese and raspberry. New to me pretty weird combination but overall it was great

Excellent #lunch at 3-Michelin star restaurant this afternoon. Sea scallops, caramalized cauliflower, caper-raisin emulsion. #nyc #waynessatravels

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