Jean Georges

My little sister is in town for the very first time and like a proud, slightly over-coddling older sibling, I was eager to show her quintessentially New York scenes. She's covered the sights on her own, from the verdant fields in Central Park to the garishly mesmerizing lights in Times Square, so I decided to induct her to the decadent New York dining scene at Jean Georges.
The menu is built like this: for $28, one can choose two dishes from about 15 dishes, with each additional savory dish $12 and dessert for $8. To start, fresh bread and a trio of amuse bouches are served. The amuse bouches were fun, each yielding different textures and flavors. The pinkie sized ball of mozzarella was mild and sweet, the corn fritters a crispy bite while the cucumber water with lime "foam" tended to be a touch acidic, with a spicy kick at the end. Each bite into my starter, a bowl of corn ravioli, brings forth a burst of sweetness characteristic of fresh corn. The slightly charred kernels tasted a little like pop-corn, while the beautiful tomatos, at the peak of tomato season, was packed with flavor. Likewise, Ruoyi's ruby ribbons of tuna, a ceviche of sorts in a tangy ginger and soy based sauce was artfully presented and tasted as great as it looked.
A platter of expertly fried sweetbreads extended the summery theme, when paired with slightly tart roasted peaches and peppery arugula. A dash of pink peppercorn salt for added flavor and pizzazz. Throughout the menu, Ruoyi's braised short-rib was the only concession to the coming of fall weather, and it was no-frills but very hearty, though its vinegar base a tad sour.
No meal ends without dessert, and so we shared the summer themed one, as if that would make autumn stop dead in its tracks. The cherry souffle, with its fluffy purplish and white peak was pleasant but the accompanying cheese with peaches suffered from very aggressive cheese.
Even if one opted out of dessert, Jean Georges is still not letting you go without something sweet and petit fours are rolled out in style. We delighted in the surprisingly pleasant licorice-flavored chocolate bon bon, with a slight anisey rush at the very end, and ruoyi loved the plump marshmallow pillows that the server cut out of long marshmallow ribbons, particularly the strawberry ones, complete with seeds. Last but not least were lilliputan macarons that would surely interest any miniature enthusiasts.
In the realm of fine dining, Ruoyi is a convert. And who wouldn't be, when for a fraction of what dinner costs, one can immerse in the soothing grey and mauve surroundings and be treated, if not like kings and queens, then at the very least like princesses?

Jean Georges
1 Central Park West