2013's Best New Restaurant winner astonishes with its all-in pursuit of luxury: radishes dipped like bonbons in shells of butter & roasted chicken w/ foie gras & truffles tucked beneath its skin. En savoir plus .
The multitalented Jean-Georges Vongerichten picks up the farm-to-table locavore zeitgeist and runs with it, resulting in a menu to make Californians envious.
