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Vong
is Jean-Georges homage to the spices and flavors of
the East, a passion he developed during the three and
a half years he lived and worked in the Orient. Located
in mid-town Manhattan in the distinctive Lipstick Building,
Vong was designed by architect David Rockwell. The space
is a beautiful vision of Jean-Georges' memory of the
Orient with Thai silks, paint the color of red lacquer
under gold leaf and a beautiful wall of decoupage in
the bar and lounge. As you enter the dining room, a
long table showcases a Buddha altar with generous bowls
of fragrant spices like curry, coriander and nutmeg.
Recessed banquettes with silk pillows in amber, teal
and red color make for cozy dining. Large groups can
reserve the tatami table, a semi-private table that
sinks into the ground for Oriental-style dining. The
cuisine at Vong is a Vongerichten amalgam of carefully
crafted French technique blended with the bold and earthy
flavors of the Far East. "I don't want it to be too
Thai," says Jean-Georges. "I just want people to leave
with a mouth full of spices and pleasure. Using over
150 different herbs and spices to create this unique
take on Thai-inspired French cuisine, the menu at Vong
wowed both critics and patrons, earning yet another
three-star review from The New York Times for his "explosively
flavorful food."
Under the direction of Jean-Georges the Vong kitchen
is led by Chef de Cuisine Pierre Schutz who has worked
with Jean-Georges for over 11 years. "Pierre and I don't
even have to talk about the food anymore," laughs Chef
Vongerichten. "After all these years cooking together,
I think our palates communicate directly." A good way
to start dinner at Vong is to order the signature Black
Plate (served for two or more), an assortment of five
of the most popular appetizers, including Crab Spring
Rolls, Shrimp Satay, Lobster & Daikon Roll and Quail
rubbed with Thai Spices, served on an oversized matte
black plate with 3 dipping sauces. Noteworthy entrees
include Lobster with Thai Herbs, Grilled Beef and Noodles
in a Ginger Broth and Crisp Squab with an Egg Noodle
Pancake and Honey Glazed Pearl Onions. Pastry Chef Serge
Decrauzat creates an innovative assortment of delicacies
including Crispy Rice Crepes with Raspberry & Coconut,
Chili Raspberry Sorbet, Roasted Asian Pear with Licorice
Ice Cream and Mango Rice Pudding. The efficient, friendly
service team is managed by Christian Carrere, Philippe
Gouze (who also does the flower arrangements and much
of the beautiful table accoutrements you see at Vong)
and Alicia Fitzgerald, all of whom have worked with
Jean-Georges for over 6 years. Sommelier Mark
Bell will help you choose the perfect wine to marry
with the vibrant flavors of the cuisine.
Vong is open for lunch Monday through Friday and for
dinner daily.
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