Jean-Georges Restaurant

Jean-Georges Restaurant Jean–Georges Vongerichten’s critically acclaimed flagship restaurant offers the very best in fine dining. Jean-Georges opened in 1997 to critical acclaim.
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The jewel of Chef Jean-Georges Vongerichten’s empire, the restaurant offers the very best in fine dining. Consistently awarded four stars by the New York Times and three Michelin stars, Jean-Georges presents exquisitely crafted dishes blending French, American, and Asian influences. The local farmer’s market is the driving force behind the seasonal, ever-changing menu. Chef Jean-Georges is a maste

r at maintaining the essence of ingredients while using them inventively to produce the best flavor. Jean-Georges’ chic and intimate dining room was redesigned by Thomas Juul-Hansen, with striking lighting by L’Observatoire. Impeccable service, tableside preparations, and floor-to-ceiling windows with stunning views of Central Park and Columbus Circle all contribute to an unforgettable dining experience. Jean-Georges offers a three-course prix-fixe menu and two six-course tasting menus: a traditional tasting of the chef’s signature dishes, and a seasonal tasting featuring fresh market ingredients. The prix-fixe and tasting menus are available Monday through Sunday for dinner. The restaurant also offers a two-course lunch menu for a terrific value.

Spiced Duck Breast with green asparagus, lovage and mezcal mustard emulsion
06/18/2026

Spiced Duck Breast with green asparagus, lovage and mezcal mustard emulsion

Joseph Oh started as a line cook at Nougatine and worked his way up to Chef de Partie at Jean-Georges, mastering every s...
06/08/2026

Joseph Oh started as a line cook at Nougatine and worked his way up to Chef de Partie at Jean-Georges, mastering every station across both kitchens. Joe possesses a relentless drive, an unwavering focus, and a profound passion for culinary excellence that truly sets him apart. It has been incredibly rewarding to watch his growth, and his promotion to Sous Chef is a direct testament to his hard work.

“My passion for becoming a chef started at home. Growing up, I was always inspired by my mom, who is the best chef I know. Some of my favorite memories are sitting around the table enjoying the meals she made with so much care and love. Watching her cook taught me that food is more than just nourishment—it brings people together, creates memories, and expresses culture and tradition. Those experiences sparked my desire to pursue a career in the culinary world.

I joined Jean-Georges because I wanted to be part of a team that shares the same passion for excellence and creating unforgettable dining experiences. Jean-Georges represents creativity, precision, and a deep respect for ingredients, values that I admire and strive to embody in my own work. Being part of such a renowned culinary organization gives me the opportunity to learn from talented professionals, challenge myself every day, and continue growing as a chef while contributing to something truly special.”

Please join us in congratulating Joe on this well-deserved milestone.

Black Sea Bass, Nduja, Leeks and Aji Amarillo-Wild Hing Infusion
05/27/2026

Black Sea Bass, Nduja, Leeks and Aji Amarillo-Wild Hing Infusion

Sugar Snap Peas with fennel infusion, gordal olive and sorrel
05/18/2026

Sugar Snap Peas with fennel infusion, gordal olive and sorrel

We’re honored to be included in this year’s 100 Best Restaurants in New York City list. Thank you for the thoughtful w...
05/14/2026

We’re honored to be included in this year’s 100 Best Restaurants in New York City list. Thank you for the thoughtful words and inclusion among so many peers we admire.

Thank you to our entire team, from the kitchen to the dining room and everyone behind the scenes, whose precision, creativity, and dedication make the experience at Jean-Georges possible every day.

Spring Carrot with Tamarind, Lemongrass Sambal and Rau Rum
05/06/2026

Spring Carrot with Tamarind, Lemongrass Sambal and Rau Rum

Practice. Precision. Perfection.
05/03/2026

Practice. Precision. Perfection.

Yellowfin Tuna, Celtuce, Cascabel Chili and Strawberry
04/25/2026

Yellowfin Tuna, Celtuce, Cascabel Chili and Strawberry

White Asparagus, Oreganata, Calabrian Chili and Menuette Parsley
04/11/2026

White Asparagus, Oreganata, Calabrian Chili and Menuette Parsley

With the changing of seasons comes new dishes. Chef de Cuisine Joseph at the pass, introducing spring to the team, and t...
04/10/2026

With the changing of seasons comes new dishes. Chef de Cuisine Joseph at the pass, introducing spring to the team, and the team paying close attention.

Address

1 Central Park W
New York, NY
10023

Opening Hours

Monday 7am - 10:45am
5:30pm - 11pm
Tuesday 7am - 10:45am
5:30pm - 11pm
Wednesday 7am - 10:45am
5:30pm - 11pm
Thursday 7am - 10:45am
5:30pm - 11pm
Friday 7am - 11pm
Saturday 8am - 10:45am
5pm - 11pm
Sunday 8am - 10:45am
5:30pm - 11pm

Telephone

+12122993900

Website

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