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Jean-Georges

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Penelope Apr 28, 1998 04:21 PM

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.

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    Susan Thomsen RE: Penelope Apr 28, 1998 07:15 PM

    Penelope, yes, it's worth it! My advice is to get the
    tasting menu. Expensive, but good, good, good, and you
    get to try a number of different things. My J-G dinner
    last summer was divine.

    3 Replies
    1. re: Susan Thomsen
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      Abigail RE: Susan Thomsen Jun 3, 1998 07:47 PM

      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
      hesitation.

      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.

      1. re: Abigail
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        Robert Buxbaum RE: Abigail Jun 4, 1998 12:22 PM

        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.
        Keep trying.

        Link: http://www.bway.net/~bux/

        1. re: Robert Buxbaum
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          Neil Ellman RE: Robert Buxbaum Jun 4, 1998 06:04 PM

          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!

    2. l
      Lisa R. RE: Penelope Apr 28, 1998 11:10 PM

      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.

      1. e
        E. Cornell RE: Penelope May 6, 1998 12:01 AM

        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.
        E.

        3 Replies
        1. re: E. Cornell
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          Rolf Meyersohn RE: E. Cornell Feb 21, 1999 09:11 AM

          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.

          1. re: Rolf Meyersohn
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            Gary Cheong RE: Rolf Meyersohn Feb 21, 1999 03:58 PM

            " If you have ask how much it costs -- you can't
            afford it."

            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.

            1. re: Gary Cheong
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              rolf meyersohn RE: Gary Cheong May 17, 2001 06:36 PM

              Sorry about that. I was paraphrasing J.P. Morgan who when asked how much he paid for the yacht he had just bought replied that "if you have to ask you can't afford it." But I still love the restaurant even if it is astronomically expensive.

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