July 24th 2008
Nougatine
First Course: Cherry Tomato with basil and Cucumber soup
Even though this wasn’t the official first course of the evening, I felt obligated to mention my opinion of it. I always appreciate when the waiter delivers an unexpected dish and utters the words, “compliments of the chef” or “the chef would love for you to try this”. Despite the Tomato scare that hit the
Second Course: Watermelon and Goat Cheese Salad
I think we can all agree that this dish had the most mystique and questions surrounding how the flavors would go together. However, to our surprise the succulent taste of the (seedless) watermelon went beautifully with the creamy texture of the goat cheese. Each bite had a hint of salt, pepper and olive oil, which at no point overpowered the flavor of the watermelon. Personally, it was my favorite dish of the night and a great idea for an appetizer at a dinner party.
Third Course: Broiled Salmon with sticky rice in Miso Soup
Possibly the most promising dish of the night, but I don’t think it quite met our expectations. Although, I was very impressed by the extra effort of the waiters to pour the miso soup into the dish once the plates were at our seats. I think that type of service in a restaurant can easily be overlooked. Now to the salmon, which in my opinion, was a little undercooked, but that is just my personal preference. The rice was a presented in a very interesting and obscure way, but the texture was a little too well done for my taste buds.
Fourth Course: Parmesan chicken in a cream sauce with white Asparagus
I think we all know how I felt about this dish, because Karen was nice enough to point out my facial expression before I took the first bite. The sauce really made this dish, which if I had to guess was a melted parmesan cheese sauce (similar to a cheese whiz sauce used in Philly for cheesesteaks, but more elegant). As I mentioned last night, which is almost never the case; the piece of chicken was just too big. I could have used a lot more sauce and a smaller piece of chicken. Oh, I almost forget to mention the white asparagus which went great with the sauce. It looked and felt like penne pasta, but was a tasty veggie which I may have to add to my repertoire.
Fifth Course: Chocolate cake and Pound cake with berries and whipped cream
If the four courses before the desert weren’t enough, Jean George took it one step further by offering us a taste of his signature chocolate cake, which was full of warm gooey flavors once it burst open. Along with the chocolate delight, was a sponge cake topped with whipped cream, berries and fresh mint gelee which ended the night on a high note.
Overall, the restaurant was great and the service was even better. This was the best restaurant week experience that I have had yet.
| Restaurant Review Rating Scale | ||||
| Total Points Available | ||||
| Food | 8.5 | 10 | ||
| Service | 9.5 | 10 | ||
| Ambiance | 9 | 10 | ||
| Bang for the Buck | 9 | 10 | ||
| Overall | 8.5 | 10 | ||
| 44.5 | 50 | |||
- Jean Georges
1 Central Park West,
at
- 212-299-3900
