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Forbes Travel Guide Five-Star restaurant Jean Georges puts meticulous care into making sure each portion comes out properly plated in a simple design. Design complexities are kept to a minimum to allow the essence of each ingredient to shine through. Dishes such as sea trout sashimi draped in trout eggs with lemon, dill and horseradish, and the wild mushroom ravioli with Parmesan and jalapeño feature little outside fanfare or overwhelming sauces, keeping the focus on the food and its fresh ingredients. The chefs at this New York restaurant would rather let the French-Asian cuisine speak for itself, and that’s just what it does.