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15 expert recommendations
Tucked in the base of the brass-and-glass Trump International condo tower, this lofty French eatery gives the Donald a desperately needed infusion of elegance-by-association.
The fireworks are on the plate, where chef-owner Jean-Georges Vongerichten explores tastes and textures, with a few Asian ingredients thrown in for good measure. Full review →
Open since 1997, Jean-Georges Vongerichten's signature restaurant on Columbus Circle remains one of the world's greatest.
Chef Jean-Georges’s flagship temple for modern French cuisine with Asian nuances.
This culinary temple in the Trump International Hotel and Towers focuses wholly on chef celebre Jean-Georges Vongerichten's spectacular creations. Full review →
The minimalist dining room at the Forbes Travel Guide Five-Star Jean Georges restaurant is Grade-A sexy. Full review →
He keeps on enriching his impressive repertoire, translating his new ideas in dishes marked with his unique and unforgettable seal, emblematic of his image of distinction and hardy creativity. Full review →
In a city that is never silent, in an opulent dining room so close to Columbus Circle that you could practically hit a cab with a champagne cork, a hush has befallen Jean Georges. Full review →
Nothing you encounter will fail to awe, from the simplest dish of sea scallops with caper-raisin emulsion to the unexpected combo of sweetbreads en cocotte with ginger and licorice. Full review →
Jean-Georges is still a four-star restaurant. That is all. Thank you for your time. Full review →
French fare at its finest, crafted by star chef Jean-Georges Vongerichten.
Unlike so many of its vaunted peers, Jean Georges has not become a shadow of itself: The top-rated food is still breathtaking. Full review →
This unique interpretation of French cuisine is served on white-clothed tables surrounded by large windows that overlook Columbus Circle and Central Park. Full review →
The master chef’s eponymous establishment carries items such as foie gras brûlée with sour cherries, candied pistachios and white port gelée and gently smoked squab with mushrooms and basil Full review →
Jean-Georges Vongerichten's CPW culinary "cathedral" persists as a "paragon" of "sophisticated" service and "marvelously inventive" New French cuisine. Full review →