Cuisine american

The only thing planned during this trip, although its impetus was the International Contemporary Furniture Fair, was where we were going to eat. Every meal, snack and drink was all part of a plan. Bagels and lox at Russ and Daughters, Arepas, ice cream with bourbon chocolate sauce at Big Gay Ice Cream,  this heavenly drink at macao trading company. Everything. At first this was a bit daunting with no room for spontinaity, but in the end with how long it takes to get from point a to point b, this, the eating was the most refreshing part of the trip.

Saturday was the day we had a 2 hour and 15 minute lunch at Jean George in the Trump Tower off of Central Park and Columbus Circle. All I kept thinking was I am glad that I know what all this silverware does so I don't make an idiot of myself like Tom Hanks in Big. This was also the day that was my turn to meet all of the boyfriend's friends.

I strongly recommend coming to Jean George during lunch, it still has all of the fancy of dinner service with being a little more laid back in atmosphere. (Dress code still enforced) It is also pretty economical at lunch, with a two plate meal at $38 with $19 for additional plates and offer half glasses of wine for tasting with your mea have to say that the options for plates are hard to pick with many things in season, like softshell crab, white asparagus, uni, etc.

I chose the ahi tuna ribbons that came out in a nest on top of pureed avacado, bright crimson and topped with chili oil, and finished off by the server pouring a small tea kettle of spicy soy sauce mixture. It was pretty fantastic. It was followed by arctic char, which is my favorite fish. The perfect mixture of the good things about salmon and trout, without the things you don't like, like after taste. This was perched on top of logs of white asparagus in a jade emulsion sauce, which tasted like green curry and green tea and a pureed herb of some sort, but I don't know. It was just good, believe me. If I weren't in such a fancy place I would have drank my plate. I tried some of Kam's sweet and sour black cod, which was crusted in nuts and had a mushroomy, nutty sauce that was crack like.

The waitstaff here are all very talented and work in precision like a gourmet flash mob, I loved watching them, clearing and serving, women first then men second, revealing meals at the same time from underneath bulbous ceramic covers, turning away like the last scene of Oceans 11 away from the fountain. I wish I could go back just for that show, with my headphones on with ballet music.

pictures are of amuse bouche and K's appetizer