Cuisine:

• French

Nougatine Description:
What separates Nougatine from the eponymous, glorious restaurant Jean Georges is a wall---and the amount of the tab. Otherwise, the food has the same cachet stemming from the same kitchen concocted by the same chef. Although the idea of Nougatine is to offer a shortened, simplified menu, the level of quality and sophistication remains notable in line with the Jean Georges high-wire act. If you can't afford Jean Georges, don't miss Nougatine. The talent of M. Vongerichten shows and also shines in this lesser experience and your wallet will be significantly less depressed. From 5:30 p.m. to 6:30 p.m. and from 10 p.m. to 11 p.m. you can enjoy a warm spring beet salad with yogurt, aged balsamic and lemon oil followed by a roasted organic chicken accompanied by ricotta gnocchi with mushrooms and asparagus (in season, of course) or slowly cooked salmon with a potato purée with julienne vegetables in a basil vinaigrette. Top this with a warm Valrhona chocolate cake with vanilla bean ice cream. It will only cost you $35. For the health-conscious, they serve homemade fruit and herbal sodas, such as ginger-lemon or black cherry-yuzu. One step higher, Nougatine presents a tasting menu comprised of five courses including a remarkable foie gras brûlée with a pineapple-Meyer lemon jam.


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