Photo by Terrence Henry
Are the best restaurants in New York finally within reach of the common man? Thomas Keller's Per Se, home of the $275 tasting menu (with supplemental charges if you're in the mood for foie gras or truffles, not to mention wine), recently added an a la carte option to its lounge, so now you can enjoy two ounces of his butter-poached lobster at the bargain price of 40 dollars.
Tom Colicchio, Top Chef sensei and the man behind countless restaurants that start with the word "Craft," recently transformed the private dining room of his steak restaurant (it's called Craftsteak!) into "Halfsteak," where nothing costs more than $16. Many others in the city have taken similar leaps into affordable fine dining.
...I do want to help make the best of this crisis. Here in New York, you can feel the anxiety in the air. While a good meal isn't going to solve the current problems, it certainly makes you feel better. I sincerely believe that great food lifts your spirits, that a beautiful restaurant serves as an escape.
In the letter, Chef Vongerichten announced that all of his restaurants would offer $24 prix fixe lunches and $35 prix fixe dinners, including his flagship Jean Georges in the Trump International. New York magazine, when including Jean Georges in its extremely helpful guide to recession specials in the city, asked, "Is this the best deal in town?"
After our lunch yesterday, I'd hazard the answer is yes. For just under $30 ($29, to be exact), one has the chance to dine at a three-starred Michelin restaurant; a place that received last year's James Beard award for Outstanding Restaurant of the Year and four stars from the New York Times. And if you're lucky, you might witness some star power during your lunch (all we got was David Cassidy). But enough accolades, let's eat!
It may not surprise you that the $29 two-course menu at Jean Georges is more than two courses. (In fact, if you counted each single dish, you're looking at an eight-course tasting menu.) The meal starts of with a trio of amuse, meant to be consumed counter-clockwise: first, a cube of "concentrated watermelon," topped with a shiso vinaigrette; to its right, a poached quail egg with bacon and salsa verde; and at the top, a shot of corn chowder with keffir and lemongrass.
The watermelon tasted, at first, like...well, an intense cube of watermelon. But then the slight note of shiso hits, and the watermelon is all of the sudden playing with a slightly-spicy mint flavor, and you have a perfect bite of summer. The other two were just as clean, with three notes each, pairings that at first glance seem unusual, but upon tasting make perfect sense: egg, bacon, and salsa verde; corn, keffir lime, and lemongrass.
The prix fixe lunch menu gives you a choice of any two courses, which are arranged on the menu in order of size and heft: the lighter, greener courses at the top (sashimis, salads); the heavier, more meat-oriented at the bottom (roast veal, chicken leg confit). Towards the middle, a course neither me or my wife could resist:
Again, three notes, which harmonize wonderfully: foie gras (savor), strawberry (sweetness), and balsamic (acidity). Flavors that pair fairly often in other places (we've all seen strawberry+balasamic or foie+balsamic before), but here made all the more powerful as a trinity. The small cylinder of foie gras, which has roasted strawberries throughout is topped with a crackling crust that bubbles and breaks like the best creme brulee should. The top moment of our meal.