Description
Unlike so many of its vaunted peers, Jean-Georges has avoided becoming a shadow of itself because the cooking still has the power to take your breath away. A foie gras terrine starter is legendary for a reason: Every bite of the velvety pate that harbors roasted strawberries on a round of brioche (all coated in a thin brûlée shell) is worth savoring. A more ascetic dish of green asparagus with rich morels and an asparagus jus showcases the vegetables’ essence. Inventive themed dessert quartets from pastry chef Johnny Iuzzini include “summer” that features an uncannily ripe-tasting red plum sorbet and a saline palate cleanser of sliced nectarines, crunchy pistachios and briny goat cheese.