Born in France Cooking in America

Total Page：16

File Type：pdf, Size：1020Kb

✯✯✯ ess than a decade ago, many food lovers were predicting the demise of fine French Born in France food in the United States. Was it too formal? Too old-fashioned? Too fussy? Were L we making our own fine food? Had we finally mastered wine? Never mind that. The 11 chefs profiled in the following pages his own way and found success, in some cases even putting Ameri- all work in America and do the cuisine of their homeland proud. can ingredients front and center. Not surprisingly, wine, from Cooking in America Some have made the United States their home. Others maintain France and elsewhere, is a major element of the dining experience flagships in France but have outposts here. They all work at the at each of these chefs’ restaurants. top of their field, and each brings the mastery of French technique Their dedication and the appreciative audience they have found Eleven chefs who’ve made the United States more delicious to the tastes and bounty of North America. Each has adapted in prove it: French cuisine lives. Daniel Boulud George WWW.DANIELNYC.COM Mavrothalassitis Daniel, 60 E. 65th St., Alain WWW.CHEFMAVRO.COM New York; (212) 288-0033 Grand Award Ducasse Chef Mavro, 1969 S. King St., Honolulu; Other restaurants, see page 56 ADOUR BY (808) 944-4714 ALAIN DUCASSE Alain Ducasse Daniel Georges Perrier WWW.ALAIN-DUCASSE.COM Boulud WWW.LEBECFIN.COM Adour Alain Ducasse, 2 E. 55th St., DANIEL Le Bec Fin, 1523 Walnut St., New York; (212) 710-2277 Philadelphia; (215) 567-1000 Best of Award of Excellence Pierre Eric Other U.S. restaurants Georges’ on the Main Other U.S. restaurants Adour Alain Ducasse, Jean Line, Wayne, Pa.; Mia, Atlantic City, N.J.; Washington D.C.; Benoit, New York; Mix, Las Gagnaire Georges Ripert Table 31, Philadelphia Vegas and Puerto Rico TWIST BY PIERRE GAGNAIRE Joho Perrier LE BERNARDIN EVEREST LE BEC-FIN NE Eric Ripert Joël CHICAGO W YORK David Féau Hubert Keller PH WWW.LE-BERNARDIN.COM FLEUR DE LYS Robuchon ILADELPHIA WWW.ROYCELA.COM JOËL ROBUCHON Le Bernardin, 155 W. 51st St., New York; The Royce at The Langham, RESTAURANT (212) 554-1515 1401 S. Oak Knoll Ave., SAN F Best of Award of Excellence Pasadena, Calif.; (626) 585-6410 RANCISCO Other U.S. restaurants Westend Bistro, Best of Award of Excellence Guy Savoy Washington, D.C.; 10 Arts, Philadelphia RESTAURANT GUY SAVOY David Féau Joël Robuchon Pierre Gagnaire THE ROYCE AT LAS WWW.PIERRE-GAGNAIRE.COM THE LANGHAM VEGAS WWW.JOEL-ROBUCHON.NET Twist By Pierre Gagnaire, 3752 Las Vegas Joël Robuchon Restaurant, 3799 Las Vegas PA Blvd. S., Las Vegas; (702) 590-8888 SAD Blvd. S., Las Vegas; (702) 891-7925 ENA Best of Award of Excellence Grand Award Other U.S. restaurants L’Atelier de Joël Robuchon, Las Vegas, New York Jean Joho WWW.CHEFJOHO.COM Guy Savoy Everest, 440 S. LaSalle St., Chicago; WWW.GUYSAVOY.COM (312) 663-8920 George Other U.S. restaurants Brasserie Jo, Boston; Restaurant Guy Savoy, 3570 Las Vegas Eiffel Tower, Las Vegas; Paris Club, Chicago Mavrothalassitis Blvd. S., Las Vegas; (702) 731-7286 CHEF MAVRO Grand Award Hubert Keller HONOLULU WWW.FLEURDELYSSF.COM Fleur de Lys, 777 Sutter St., San Francisco; (415) 673-7779 Best of Award of Excellence Other U.S. restaurants Burger Bar, Las Vegas, St. Louis, San Francisco; Fleur By Hubert HAWAII Keller, Las Vegas ©2011 M. SHANKEN COMMUNICATIONS, INC..

Copy Link

Recommended publications

World's Best Fine Dining Restaurants Named in Tripadvisor Travelers' Choice Awards
October 18, 2016 Bon Appetit! World's Best Fine Dining Restaurants Named in TripAdvisor Travelers' Choice Awards Martin Berasategui in Spain Tops World List for 2nd Consecutive Year; Chicago's Alinea Best in the U.S. Top Bargain Dining in the U.S. Revealed for the First Time NEEDHAM, Mass., Oct. 18, 2016 (GLOBE NEWSWIRE) -- TripAdvisor®, the travel planning and booking site, today announced its Travelers' Choice™ awards for top restaurants around the world. This year's awards recognize 528 restaurants overall, including the top 25 fine dining in the world and dedicated lists for Asia, Canada, Europe, India, Mexico, South America, South Pacific, the U.K. and the U.S. This year, TripAdvisor has also awarded some of the best bargain dining establishments around the world. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants around the world, gathered over a 12- month period. "Thanks to insights from the millions of tastemakers in the TripAdvisor community, we're excited to recognize the top restaurants around the world," said Barbara Messing, chief marketing officer for TripAdvisor. "This esteemed restaurants list can be consulted for a special night out, a meal without breaking the bank, or anyone looking to book a special gourmet getaway." Top 10 Fine Dining Restaurants in the U.S.: 1. Alinea — Chicago, Illinois For its 10th anniversary, chef Grant Achatz decided to deconstruct his own creation, revamping the restaurant interior and its popular menu that promises a timeless spin on the freshest food. A TripAdvisor reviewer stated, "You will be there for four hours, but it will be four hours of culinary ecstasy! Each course is carefully prepared and executed like a work of art.
[Show full text]
2018 Program
Dear Food & Wine Enthusiast, On behalf of Relais & Châteaux, our outstanding Mirabel team and myself, we are delighted to welcome you to our Fifth Annual Relais & Châteaux GourmetFest in Carmel-by-the-Sea. At 2018 GourmetFest, we are featuring a treasure trove of incredibly talented Relais & Châteaux Chefs and the World’s Best Wine Estates. For the first time ever, GourmetFest is partnering with Ment’or, featuring California Legends Michelin 3-Star Chef David Kinch and Charles Phan. Ment’or is a leading non profit organization created by Thomas Keller, Daniel Boulud, & Jérome Bocuse to inspire young people to want to cook. Host Chef Justin Cogley and Pastry Chef Yulanda Santos of Aubergine welcome an incredibly talented group of Relais & Châteaux chefs for 2018. GourmetFest features some returning chefs and new talent to the Relais & Châteaux family. Famed Boston Chef Barbara Lynch of Menton and Chef William Bradley of Addison Restaurant in San Diego make return appearances to this year’s event. We are also pleased to welcome back Michelin 3-Star Chef Joshua Skenes of David Fink Saison, and Chef Nathan Rich of Twins Farms in Vermont. Newly crowned Michelin 2 star Chef Kyle Connaughton of Single Thread Farms in Healdsburg joins our talented Founder / CEO, group of Relais & Châteaux chefs. We are also pleased to welcome Seattle’s Brady Mirabel Hotel & Williams from Canlis and Patrick Kriss from Alo Restaurant in Toronto. Once again, Restaurant Group GourmetFest presents an incredible array of world class wine estates including Marchesi Antinori, Domaine Alex Gambal, Coglin Cellars, Domaine JL Chave, Weingut Künstler, ROAR Wines, Au Bon Climat, Krug Champagne, and Champagne Ruinart.
[Show full text]
To Download a PDF of an Interview with Daniel Boulud, Chef And
Setting the Standard Daniel Boulud Lili Lynton An Interview with Daniel Boulud, Épicerie Boulud Chef and Owner, and Lili Lynton, Partner, The Dinex Group EDITORS’ NOTE Chef-turned-restaurateur renovations. This demonstrated to our loyal and a few specialty items and condiments my Daniel Boulud is considered one of America’s patrons that we are committed to maintain- chefs and I have found in our travels. leading culinary authorities. He is best known as ing and even elevating our standards in a chal- You also recently reopened a new db chef-owner of his signature restaurant DANIEL lenging business climate. Bistro Moderne in Miami. What are your ex- on Manhattan’s Upper East Side. He has been At the same time, we have continued to pectations for the venue and do you have named “Best Chef New York City”, “Chef of the invest in opening new restaurants in New York plans to expand the db Bistro Moderne Year for the United States”, and “Outstanding City – DBGB Kitchen and Bar in 2009, and more brand into other markets? Restaurateur of the Year” by the James Beard recently, Boulud Sud and Épicerie Boulud in 2011. Lynton: We had experience in South Foundation for his reﬁ ned yet soulful cooking We’ve also expanded with locations in other cit- Florida with our Café Boulud Palm Beach and generous approach to hospitality. ies including London, Miami, and Singapore. Our location and felt that a downtown Miami loca- Lili Lynton has been Daniel Boulud’s busi- plans for the immediate future are to open res- tion would be equally successful, with perhaps ness partner since 1993 when, along with Joel taurants at the Four Seasons in Toronto and the fewer seasonal spikes in our business.
[Show full text]
Chasing Bocuse: Americas Journey to the Culinary World Stage PDF Book
CHASING BOCUSE: AMERICAS JOURNEY TO THE CULINARY WORLD STAGE PDF, EPUB, EBOOK Philip Tessier | 304 pages | 24 Oct 2017 | PRESTEL | 9783791383699 | English | Munich, Germany Chasing Bocuse: Americas Journey to the Culinary World Stage PDF Book Unmasked by Andy Ngo , Hardcover No ratings or reviews yet. Culinary Arts Collectibles Books. Home 1 Books 2. And, it's a book you can cook from. The way you captured those moments are magical. To translate the author's deep, academic knowledge into accessible writing for the lay reader required a heavy level of copyediting. As Tessier describes the journey to the competition—first as competitor, then as coach— including the chaos, pressure, and the glorious result, readers will feel every heated moment. Two years earlier, Tessier competed himself, leading the United States team that earned a silver medal among 24 nations, also a first for the United States. Dara Friedman: Perfect Stranger. Chuck Close Prints: Process and Collaboration. Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag. Published: October 24, Oct 24, ISBN Brief: My latest contribution to the Scholastic catalog. Still in print and still relevant. Age of the child I gave this to:. Nico Stanitzok and Viola Lex. Fact- checking was extensive. Publication Date: May Publisher: Rizzoli Brief: Detailed and trip-down-memory-lane proofread of a monograph of this iconic, design-forward s music, style, and pop culture magazine. October 24, As an example, this will utilize to software kinds, tax returns, licence agreements, tender files, quotations and logos.
[Show full text]
Sushi Inoue, First-Ever Restaurant Awarded One Star in Harlem!
PRESS RELEASE Boulogne-Billancourt, November 17, 2016 Sushi Inoue, first-ever restaurant awarded one star in Harlem! Aska awarded two stars in the MICHELIN guide New York City 2017; 12 new restaurants awarded one Star Michelin is pleased to unveil the new selection in the MICHELIN Guide New York 2017, which highlights a total of 857 restaurants, including 77 starred- establishments. In this new selection, all the three starred restaurants maintain their distinction this year: Cesar Brooklyn Fare , Eleven Madison Park , Jean-Georges , Le Bernardin , Masa and Per Se . Located in Brooklyn in the shadows of the historic Williamsburg Bridge, Aska guets two stars in the MICHELIN guide 2017. After renovating and relocating to a more spacious and larger kitchen that seems to further unleash the talents of Chef Frederik Berselius and his skilled team, the restaurant continues to deliver a contemporary cuisine with Scandinavian influences. Aska is one of 12 Brooklyn starred restaurants on this year’s list. The Modern , located in Midtown at the Museum of Modern Art remains two stars. This highly respected New York restaurant flourished again despite closing its doors for a time this summer to undertake a complete kitchen renovation and refreshed dining room. On the one-star front, 12 new eateries have gained this prized culinary distinction in the new edition of the Michelin Guide. Chelsea’s La Sirena and Ushiwakamaru restaurants were awarded one star. La Sirena represents the latest culinary venture from celebrity chef Mario Batali who has selected Chef Josh Laurano— who honed his skills at Del Posto and Babbo — to prepare a New York-style Italian menu.
[Show full text]
To Download a PDF Journal of the California Trip
CALIFORNIA JOURNAL 2016 ACKNOWLEDGEMENTS The Roux family, judges and scholars would like to thank all of their colleagues, friends and suppliers. This trip and journal would not have been possible without their support and hard work. Our wonderful hosts, whose exceptional hospitality was an inspiration. In particular chefs Thomas Keller and Corey Lee and their highly professional teams. Their support for our trip proved as spectacular as their food. Our loyal, valued sponsors and preferred partners. Lee Whitlock and Gina Curtis for organising the trip with hundreds of phone calls and emails across inconvenient timezones. Chandos Elletson, our talented, official film maker and photographer. Roux Scholar Andrew Jones, our talented, unofficial photographer. Carol Conway, The Roux Scholarship Communications and PR Manager. Kristine Keefer, Napa-based PR consultant. Aaron Keefer, culinary gardener for The French Laundry. California Wine Tours californiawinetours.com Virgin Atlantic virginatlantic.com Birgitt Vaughan, Sonoma County Tourism PR Manager sonomacounty.com Le Marais Bakery & Bistro lemaraisbakery.com Our chosen hotels, whose friendly rates and hospitality were much appreciated: InterContinental Hotel, San Francisco intercontinentalsanfrancisco.com Courtyard by Marriott Santa Rosa hotel marriott.co.uk Napa Valley Marriott Hotel & Preserve Spa marriott.co.uk NATURAL MINERAL WATER 2 THE ROUX SCHOLARSHIP 2016 “THIS MIGHT JUST BE the best trip yet – it has everything,” some scholars exclaimed as we set off for San Francisco and Napa Valley. Having been involved in The Roux Scholarship for more than 15 years, I have joined the scholars on most biannual tours, including Tuscany in 2006, Dubai in 2008 and New York in 2014. Last November, as co-Chairman, I accompanied the troupe to California, one of the top culinary destinations in the world, for a five-day gastronomic adventure.
[Show full text]
Lucky Peach Lucky Cooks & Chefs & Cooks — — Iii : Fine Dining Fine Fall 2016 Fall
20 NONO — — — LUCKY PEACH COOKS & CHEFS —III : FINE DINING FALL 2016 Its P88 LUCKY PEACH lace LUCKY PEACH 89 Ceci n’est pas un restaurant. e-mailed and met with one hundred and ten admitted control freaks, orey Lee will tell you that his asking them to share their recipes with his kitchen. David Chang, Nathan goal in opening In Situ—the Myhrvold, and René Redzepi were the first ones in. flagship restaurant inside the San C COREY LEE: There was almost no Francisco Museum of Modern Art— convincing to be done, because there was history there, years of knowing was never to open a restaurant at all. each other or maybe having our cooks work in one another’s kitchens. Even with those I’ve never met, as chefs, Following a three-year, $610 million diners and the upper echelons of we already spoke the same language. expansion, SFMOMA is now one of cooking without watering down the There were only a few I never heard the largest collections of modern and food. “Historically, access to this back from. contemporary art in the world. In kind of cooking, which takes so much 2014, the museum directors tapped time, skill, and energy, was reserved ROY CHOI: We have a kung-fu code as Lee to fill its ground-floor dining for those with extraordinary means,” chefs. There are certain people we trust, space with something fitting. For explains Lee. “Today, things haven’t certain masters who have earned our Lee, the dining experience had to be changed so much, except now people confidence to carry on messages for us.
[Show full text]
Restaurant Guide
GREAT FOOD, GOOD HEARTS. A Guide to New York’s Most Generous Restaurants GREAT FOOD, GOOD HEARTS. A Guide to New York’s Most Generous Restaurants Now serving New York City for more than 25 years, City Harvest (www.cityharvest.org) is the world’s first food rescue organization, dedicated to feeding the city’s hungry men, women, and children. This year, City Harvest will collect 28 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. This food is then delivered free of charge to nearly 600 community food programs throughout New York City using a fleet of trucks and bikes as well as volunteers on foot. Each week, City Harvest helps over 300,000 hungry New Yorkers find their next meal. 2011 EDITION GREAT FOOD, GOOD HEARTS Tyler Florence marco maccioni PhiliP rusKin Foodwork Productions Osteria Del Circo Ruskin International Tony ForTuna nicK mauTone marcus samuelsson CiTy Harvest T Bar Steak & Lounge Mautone Enterprises Red Rooster Penny & PeTer Glazier Tony may chris sanTos The Glazier Group SD26 The Stanton Social alex Guarnaschelli JULIAN MEDINA BenJamin schmerler Food COunCil: Butter Tolache, Yerba Buena, First Press Public Relations Yerba Buena Perry JosePh r. Gurrera ricK smilow Citarella henry meer Institute of Culinary Education City Hall StePhen P. hanson JOHN sTaGe B.R. Guest Restaurants PhiliP meldrum Dinosaur Bar-B-Que Chair CoUnCiL MEMBERS ANDREW CARMELLINI FoodMatch Locanda Verde Kerry heffernan DR. FELICIA sTOLER, eric riPerT michael anThony South Gate Restaurant Pamela & marc murPhy DCN, MS, RD, FACSM Le Bernardin Gramercy Tavern daVid chanG Benchmark Restaurants Momofuku Johnny iuzzini Bill TelePan donaTella arPaia Jean Georges liz neumarK Telepan honorary Chairs Donatella, Kefi, Mia Dona Tom colicchio Great Performances Craft Restaurants riTa JammeT laurenT Tourondel arThur F.
[Show full text]
World's Top Restaurants
world’s TOP RESTAURANTS In association with: INTRODUCTION GÂTEAU DE PIGNONS DE PIN GRILLE, THE FRENCH LAUNDRY rom molecular gastronomy to the classic coq au vin, elite and dining in style. By gathering your views, we discovered F dining is one of the biggest joys of a private jet lifestyle. It is where high net worth individuals have been eating in the past in this spirit that we present Elite Traveler’s guide to the World’s year, and which places have wowed you. Top Restaurants. We continue to welcome your feedback, whether it’s a nod of Across the globe, the standard of restaurants is ever on the up, approval or table-thumping disgust—your comments will help with big name chefs stealing headlines, fighting for awards and shape future editions of the guide. To submit your views on any changing the way we think about food. It’s an exciting time to of the restaurants featured, or to suggest a venue for inclusion, unfurl a napkin, and our expectations as diners have never please email us at [email protected] and make your been higher. voice heard. Our guide features 100 restaurants loved not just by the critics, We’ve certainly enjoyed compiling the guide, and we hope you but by the wealthy elite who spend their lives traveling the world enjoy reading it. MILK FED VEAL, DANIEL © T.SCHAUER LINEA, USA LINEA, A HEASANT AT AT HEASANT P BANOFEE, PER SE N THE COVER: COVER: THE N O In association with: ELITE TRAveler | world’s top restAURANTS www.elitetraveler.com 2 TOP 100 1 RADISH RAVIOLI OF OYSTER , THE FAT DUCK ALINEA © DOMINIC DAVIES Chef / Owner: Grant Achatz Chef de Cuisine: Dave Beran General Manager and Wine Director: Joseph Catterson Phone: +1 312 867 0110 Email: [email protected] Address: 1723 North Halsted, Chicago, Illinois, 60614, USA Website: www.alinea-restaurant.com Cuisine: Contemporary American The worthy recipient of a host of accolades, Alinea’s reputation speaks for itself.
[Show full text]
2014 NYC Michelin Guide Press Release
2 New York is one of three cities in the U.S. where Michelin publishes an annual guide. Later this year, the MICHELIN Guide San Francisco Bay Area & Wine Country 2014, and the MICHELIN Guide Chicago 2014 will also go on sale. Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around 23 countries, the MICHELIN Guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin's famously anonymous inspectors who dine in the New York City area regularly. These local inspectors are trained to scrupulously apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality, preparation and flavors, the chef's personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu. These objective criteria are respected by all MICHELIN Guide inspectors, whether in Japan, the United States, China or Europe. They guarantee a consistent selection so that a star restaurant has the same value regardless of whether it is located in Paris, New York or Tokyo. Michelin has been a pioneering force in advancing mobility through innovation and excellence in manufacturing quality. The company patented the pneumatic, or air-filled, tire in the late 1800s.
[Show full text]
Private Dining Brochure
PRIVATE DINING WE THANK YOU for considering TAK Room for your upcoming special occasion. We are happy to present you with our private dining options and want to ensure that your event creates the most mem- orable experiences for you and your guests. Our goal is to work with you in personalizing your event and offering you options that will complement your needs. Please do not hesitate to contact us with any questions you may have or to arrange a visit of the restaurant. TAK Room Private Dining: [email protected] THE TAK ROOM EXPERIENCE Located at Hudson Yards, TAK Room is a new restaurant from Chef Thomas Keller, serving Continental cuisine in an atmosphere of throwback style and glamour. A place where we pay tribute to the restaurants of a by- gone era while taking a more contemporary approach. A restaurant designed for the ages. For Private Events, our dedicated team will tailor the TAK Room signature style of service and cuisine to meet your needs. THE PAVILION The Pavilion accommodates up to 50 guests for a seated lunch or dinner. The room’s floor to ceiling windows offer breathtaking views of Thomas Heatherwick’s Vessel. Nostalgic luxury meets a modern day vision to capture the essence of a timeless era. The mood is derived from a spectrum of greens and cast glass. Tangelo trees provide a fruitful accent to the room. > > > THE PAVILION | MAIN DINING ROOM > RESTAURANT BUYOUT For events larger than 50 guests we offer exclusive access to TAK Room for a buy- out. The restaurant can accommodate up to 150 guests for a seated dinner, or up to 400 guests for a standing reception.
[Show full text]
Hospitality Guide--Restaurants
RESTAURANTS WITHIN EASY WALKING DISTANCE The Modern Bar $$ MoMA district. Dinner is less expensive than the Modern Restaurant** $$$. The bar area is better than the fancy LOCAL expensive restaurant. (W53rd, 5th-6th Aves) Molyvos Good Greek food & wines. $$ (7th Ave & W55th) ARRANGEMENTS Carnegie Deli $$ Need we say more? (7th Ave & W55th) HOSPITALITY Le Bernardin $$$$ *** (see “Very Best Restaurants”) Aquavit $$$$ ** (see “Very Best Restaurants”) Remi $$$ GUIDE: Italian, decent, reliable. (W53rd & 7th Ave) Aldo Sohm Wine Bar $$ Small plates; managed by Le Bernardin (W51st & 7th Ave) Restaurants Back Room at 0ne57 $$$ Nice quiet restaurant and a small plates bar area in the Hyatt Hotel, 3rd floor, directly across from Carnegie Hall. BASSO56 $$$ Italian trattoria; pleasant, decent food. (W56th & Broadway) Benoit $$$ Alain Ducasse’s French bistro, great roasted chicken, enough for 2. (W55th & 6th Ave) Brasserie Cognac $$$ French bistro; simple, good food. (Broadway at W56th) Brasserie 8 ½ $$$ A beautiful, very civilized, quiet place with good food and art work all around. (W57th & 5th Ave) Má Pêche $$$ A David Chang (Momofuku) restaurant; Asian fusion with his iconic steamed pork buns at the take-out bar. (W56th & 5th Ave) Momofuku Milk Bar $ (see Desserts below) (W56th & 5th Ave) Sushi Damo $$ Good quick sushi & other Japanese entrees. (W58th & 8th Ave) Toloache $$$ Modern Mexican, very loud and crowded. (W50th & 8th Ave) KEY: $ = cheap; $$ = moderate; $$$ = expensive; $$$$ = extremely expensive * = number of Michelin stars Comments are from NYC Council members. Chain restaurants are not mentioned in this guide. Check timeout.com/newyork for the best up-to-date listings APPS available: Open Table, Yelp Open Table: http://www.opentable.com/new-york-city-restaurants Yelp: https://www.yelp.com/mobile MODERATE TO HIGH -END RESTAURANTS Nougatine $$$ *** The bar area of Jean-Georges.
[Show full text]