Grom

Per Se, French food has been connected to Michelin Samsung Per Se for 14 years in a row. The deep thought behind the carefully carved dishes is not a description of [White truffle Italian rice]. Of course, you can&#39;t miss the annual white truffle season. The atmosphere of white truffles is inverted. The complex and rich flavor of garlic, gasoline, earth, cheese, honey is really amazing! Castelmagno cheese, cream, rice with Italian Alba fresh white truffle classic! [Miyazaki and Niu] Really really experience what is called the entrance of Miyazaki and Niu, the entrance can feel the sweetness of fat melt, the taste is extremely strong, people have a endless aftertaste.

Trip Gourmet Awards

Top 40 Fine Dining 

If you want to taste Italian food and seafood in New York, recommend this restaurant near Central Park. Came here in October, thinking about eating sea urchin pasta, unfortunately it is not the season, changed the red wine octopus Fusilli, with beef bone marrow sauce, the noodles are chewy, quite tasty, that is, the amount is a bit large. If you want to taste a few more dishes, you can choose a set meal.

In the afternoon three-course package, some dishes need to be increased in price. We count the service fee and the last per capita is 80 US dollars, and the price/performance ratio will be different. ▹ Organic Egg Caviar is an iconic egg, JG&#39;s unchanged head card for many years. Dig the whole egg, then put the scrambled eggs, cream, caviar in turn, from the top and the next spoonful to the end to dig out 3 layers, caviar entry first one grain burst out of fresh fragrance, vodka seasoned cream light and fragrant, a mature scrambled egg air is full, warm and salty, Combine a wonderful but harmonious taste. ▹ French foie gras sauce crispy icing pistachios and sour cherry dried topping, a thin crispy roast caramel, foie gras sauce delicate and fragrant, toast is slightly wet and soft, but the white port wine freeze next to it can line the foie gras aroma more mellow. ▹ Fragrant flounder with emerald cream juice peeled flounder steak roasted to the surface micro-squid meat is smooth and tender, the sauce is not seasoned, and the fish still likes to have a slightly sour feeling. ▹ Roasted pigeon with dry golden lotus vinegar juice pigeon wrapped in spices roasted until five minutes cooked, the meat is just right soft and tender. The dry golden lotus sauce is the first time to eat, knowing that it is vinegar juice, so I am prepared for acid, but I didn&#39;t expect to be tied with the acid five officials. . . exciting! ▹ green coconut frozen cake with tropical fruit the most want to eat dessert, not disappointed! Frozen cake ball with lime condensation and pineapple frosting fixed on the plate, after knocking open to reveal the full fruit inside, cold and sweet as if a mouthful came to summer! ▹ Chocolate cake with vanilla ice cream lava cake is nothing unusual, but this ugly lava cake turned out to be JG&#39;s signature dessert, which made me interested. Cut open the soft cake body, the chocolate flow in a nearly static speed to slowly flow outward, with chocolate unique bitterness, with vanilla ice cream, a cold and hot melt in the mouth, ice and fire two days of sweet and strong alcohol will make people forget calories.

The name of this Japanese restaurant is really simple but literary. One word, &quot;ya&quot;, and the environment is really apt to the name of the restaurant, very elegant. Their sashimi and seafood rice, as well as sushi are highly recommended. It can be said to be a signboard.

Booked a location online in advance, received a text message reminder the day before and how to get to the Raiders. As soon as you exit the elevator door, you will be introduced to the white spiral staircase and the cute fish logo. Their home is famous for seafood production, and the entrance can also choose seafood. The colorful seafood and vegetables instantly stimulate the appetite. It feels like the layout of tables and chairs in the seafood market restaurant will feel a little crowded, especially when there are more diners, the dining experience is slightly reduced. Their pre-dinner package has too much seasoning, the taste is dry, with fresh olive oil, it feels more ordinary, their signature is lamb chops and lobster noodles

I went to Quality Meats on Christmas Eve. I heard that there is still a full-time butcher for the restaurant to choose the meat quality of the good raw materials. The main course age ribeye asked for the medium. The meat is fresh and juicy. The portion is very large. The bacon and bone marrow in the front dish are good. At the same time, the wine list is rich. There are many choices of restaurant rings. The service is excellent. It is a steak house worth trying.

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