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The longevity of Chef Jean-Georges Vongerichten’s flagship is due to many factors—a sumptuous setting, a discreet aura and superior French cuisine. 
Dishes showcase everything from attention to detail and impeccable products to thoughtful garnishes and nuanced flavors. The omnivore menu is appealingly versatile thanks to contemporary accents and classic techniques. A supple day-boat scallop over crispy "sushi" rice a light opener, while roasted cauliflower tea is delicate, warm and frothy with a pop of citrus from Santa Teresa lemons. Smoked potato pierogi has an earthy flavor, and a generous dollop of caviar ups the luxe quotient. From sea bass to venison loin, main dishes are satisfying, but the desserts are dazzling works of art and are an elegant conclusion to a sophisticated meal.