Has anyone out there been to J-G? Is it worth it? If I go what are the best things to order?
I've never made reservations because I can't get past that annoying French song they play over and over when waiting on hold for the reservationist.
My friend is taking me to J-G on Friday, and the only way I managed to get reservations was to begin calling at 9:00 am exactly one month prior to the day we wanted to go. The line was busy and I kept hitting redial. By 9:30 I got a ring (note that the stock market opens at this time) and a reservation for, gulp, 6:00 pm. (Other choice was 10:45). I just can't believe that I couldn't get through for that first half hour and when I finally do, all they have are these strange (to me) times. I'm considering it a late lunch. Maybe it would have been different for a week day?
Recent articles in the NY Times would lead me to believe that there are no tricks or secrets which only New Yorkers are privvy to (as opposed to the tourists), but I suppose things are easier for Madonna and Donald and people like that.
re: E. Cornell
We made a reservation one month before my wife's
birthday. Easy enough.
We went last Tuesday; the food is remarkable, the
service is first-rate, the suggestions for wines were
totally appropriate. A truly great place. If you have
ask how much it costs -- you can't afford it.
Portions however are surprisingly large.
re: Rolf Meyersohn
" If you have ask how much it costs -- you can't
Rolf, I have no quibble over how easily you got your
reservation, or how much you were impressed with the
food, wine and service.
But that comment above truly smacks of ultimate
snobbishness on your part. Do you mean that person is
not worthy of having food the caliber of Jean Georges
just because he or she cannot afford it? Not all high
end restaurants have great food like Jean Georges.
That person probably meant to ask if it was the worth
the price tag. I think an appropriate answer would be
something like "it's expensive, but worth every penny
of it". Not condescension like in your response.
I too ate there last summer and loved it...it is
suprisingly informal for such a high-end place,
although not REALLY informal. The two dishes I
remember well: scallops with cauliflower puree and
raisin-caper sauce (divine) and grilled foie gras with
corn pudding. And the glass of Sauterne the sommelier
recommended to drink with that dish. That sommelier was
wonderful despite our telling him we had a price limit
on wine; he had fabulous recommendations. It was
really a meqal to remember.
re: Susan Thomsen
I had lunch ar J-G today, and it was lovely. I had
been told that the service was stuffy and pretentious.
Not at all, in my estimation. I arrived before my
lunch partner, was shown to my table and was greeted by
a charming captain. He was chatty without being
intrusive and was very pleasant. Lunch was devine. We
both ordered the prix-fix menu. Today, I had cold
tomato soup with spotted (?) shrimp, a wonderful fluke
with an green apple sauce, guinea hen, and a valrhone
(spelling?) cake. The portions were sized
appropriately for a lunch menu, bigger than a tasting
menu, but smaller than a normal portion. We truly
enjoyed our lunch, and lingered over it for 2 hours
without feeling rushed. Actually, we DID feel rushed
after the little intro dish they gave us, and we asked
for lunch to be slowed down, which they did without
Lunch is a lovely way to experience some of the really
fine NYC restaurants that are impossible to get into
for dinner at a "normal" time.
I agree that lunch is a lovely way to experience a
really fine NYC restaurant impossible to get into for
dinner at a "normal" time. The original poster asked
about secrets of getting reservations for prime times
at fine restaurants. If you have to ask, you can
probably forget it. Reservations usually open up a
month inadvance. For prime times on a weekend night,
there are few tables left by the time the reservations
open. How can that be? Ask what yo would do if you were
a restauranteur, or the maitre d'hotel, and a regular
customer, (and big tipper) who is having dinner and
drinking a spectactularly expensive wine, asks for a
table on a Saturday night six weeks from now.
If you really want to be able to get reservations for
8PM on a Saturday, be prepared to become a regular.
Even then you must start by dining at odder hours, or
at lunch. I've learned to enjoy a good lunch now and
then. You can also try the summer time when many
regulars are away. Of course you might also get lucky.
re: Robert Buxbaum
Had the tasting menu at JG,
which was one of the two best
meals I ever had in NYC and, at
$105 per, should have been. The
food aside, was impressed by
female waiters in an upscale
French restaurant (very unusual),
the "casual" atmosphere,
roominess of the place, and
understated decor. Fabulous!