JG has always been one of my most favorite places for lunch in New York. I love the room, the sun streaming in the windows and the quiet luxurious sense of the room. I just don’t understand what has happened to the food – it is as if the chef de cuisine is not tasting his sauces. Where Le Bernardin excelled at every single sauce, JG barely managed to get one right.
Salmon sashimi with citrus mignonette – way too much citrus
Crimini beignet with cheddar – bland
Warm spiced pear cider with foam – the best of the three
Sea Trout Sashimi draped in trout eggs, crispy trout skin, lemon foam, dill puree, horseradish – John’s comment was that this was way too citrusy
Yellow Fin Tuna Ribbons, Avocado Puree, Spicy radish, Chili Oil, Ginger marinade – the saucing was added tableside and I found that the tuna was drowned out by the saucing which added a very unpleasant acidic note.
Santa Barbara Uni, Yuzu Vinaigrette on Black bread – again there was an off balance of flavor as there was an overabundance of yuzu vinaigrette that provided too much of a citrus component
Foie Gras Brulee, spiced fig jam and toasted brioche – normally the sweet component is somewhat muted – not this time
Parmesan crusted confit leg of chicken, white asparagus, basil and lemon butter – again the lemon was way too dominant
I just don’t understand what has happened to Jean Georges. For some reason, the flavor balance is off – either way too much citrus or too much acidity.