Jean-Georges Vongerichten at Perry St


Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, he is responsible for the operation and success of a constellation of three and four star restaurants worldwide. He made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, his favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.


  • Three Stars (Jean Georges)
    Michelin Guide
  • Best New Restaurant (ABC Kitchen)
    James Beard Foundation
  • Three Stars (JoJo)
    The New York Times
  • Best Restaurant of the Year (JoJo)
    Esquire magazine
  • Four Stars (Jean Georges)
    The New York TImes
  • Author
    Home Cooking with Jean-Georges: My Favorite Simple Recipes
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Scott Conant reviews Lunch at Terrace at Jean-Georges
$$$$ | French/Belgian
Upper West Side
"Hope for the uni on black bread with jalapeño to be on the lunch menu, which, in and of itself, is one of the best deals in NYC. A true four-star experience at a very reasonable price."
Chef Craig Koketsu reviews Sundae at ABC Kitchen
$$$ | Modern | American
Flatiron, Union Square
"Dan Kluger coaxes big flavors out of his products. This sundae makes up for the lightness of the rest of the menu. It’s salted caramel ice cream with candied peanuts, popcorn, chocolate sauce, and whipped cream. The salt and burnt sugar flavor in the ice cream keep the dessert from being too cloyingly sweet, and the textural contrast of the peanuts and popcorn also keep your mouth interested throughout the entire duration of the dessert, which, in my case, is never very long."
Chef David Burke reviews Raviolo with lamb ragu at ABC Kitchen
$$$ | Modern | American
Flatiron, Union Square
"This dish was just phenomenal. Dan Kluger's food reflects the atmosphere: energetic and thoughtful. It's deep, earthy, and a perfect winter dish. The sharpness of the melty, cheesy raviolo is paired fantastically with the lamb ragu. I was texting friends as I was eating it, telling them how good it was."
Chef Wylie Dufresne reviews Santa Barbara sea urchin, black bread, jalapeño & yuzu at Terrace at Jean-Georges
$$$$ | French/Belgian
Upper West Side
"This dish is the perfect example of how uncluttered Jean Georges' cuisine is, as well as the volumes he can make his dishes speak. The bright iodine from the uni marries perfectly with the buttered pumpernickel toast. It's just delicious from both a textural and flavorful standpoint."
Chef Alain Ducasse reviews Roasted carrot & avocado salad at ABC Kitchen
$$$ | Modern | American
Flatiron, Union Square
"I love ABC Kitchen's whole roasted carrot salad. The avocado and sour cream make for a wonderful tart and sweet dressing, and the crunchy sunflower and sesame seeds up against the sweet carrots and smooth avocado are a great textural combination."