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You don’t want to skip dessert at Jean Georges. No matter how full you feel at the end of your meal, the elaborate, beautifully composed desserts will force you to find some extra room. If you want to go light, there is a bright array of sorbets that change with the seasons. Also seasonal are the fruit tarts, which might include a passion fruit and meringue, or a sweet custard topped with strawberry halves and a translucent round of peanut brittle. Chocoholics also have reason to rejoice — chef Jean-Georges Vongerichten’s signature molten chocolate lava cake makes an appearance on the dessert menu, along with his rich yet light-as-air hazelnut soufflé, which is sided with pear sorbet and chopped pear marinated with thyme. All make for a perfect ending to a storybook meal.