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Unlike so many of its vaunted peers, Jean Georges has not become a shadow of itself: The top-rated food is still breathtaking. A velvety foie gras terrine with glazed sour cherries and candied almonds is coated in a thin brûlée shell; a more ascetic dish of green asparagus with rich morels showcases the vegetables’ essence. Pastry chef Johnny Iuzzini’s dessert quartets include “late harvest”—a plum sorbet, verbena-poached pear and a palate cleanser of melon soup with “vanilla noodles.” With two Michilen stars under his belt in this dining room alone, chef Jean Georges proves he's not slowing down any time soon.