Jean-George Vongerichton’s flagship restaurant
Co-owner/chef Robert Belcham of West 4th’s Fuel Restaurant continues his NYC journal…
After so much food over the last couple days I planned on taking it easier on my final day of dining in New York. I only had two reservations and a bit of a headache…
We headed off to Jean George Vongerichton’s flagship self named 3 michelin star eatery at the Trump Tower International Hotel. Lunch with a view of Central Park through the window is such a civilized way to enjoy an afternoon.
We were sat in a very modern but comfortable dining room, at a very large table for two, then greeted by our extremley professional and cheerful waiter, offered water and the menus, and left to absorb it all. The menu, for a three Michelin star, was the biggest deal I have ever seen. You pick courses from a list of about twenty items. It is two courses for $28 and $12 for each additional course. So after five delicious courses each and a great bottle of reisling our bill came to $280. Quite a bargain for the high level of service and food. The food overall was of the highest quality; very well executed and the service was the best I saw in New York.
After lunch we took it easy and strolled through central park. We went back to our hotel for a rest before our final dinner in New York.
Peter Luger Steakhouse is known as the best steakhouse in all of the United States. With a history of serving great steaks for over a hundred years, I had to see just what people thought a good piece of meat was. We dined once again with Tyler and Jane, and I thank God they came. We sat down in a dining room that looked a hundred years old with the waiters to match. Our waiter told us what to order, and we were in his hands. 30 day DRY AGED porterhouse steak for four people. After a giant salad of sliced tomatoes and onions, this epic piece of meat was served to us family style on a giant platter. We were french served the meat, a couple of slices each then the sides of creamed spinach and german potatoes. Then to top it off, he spooned fatty beef drippings from the platter all over everything. I have said it before and will say it till I die, “Dry aged aged beef is how beef is meant to taste”. It was tender and perfectly medium rare. Well marbled and juicy and perfectly seasoned. The ladies only were able to eat one serving so it was up to me and Tyler to finish it off. He got to keep the bones though. It was a great finish to a great dining adventure.
The best thing about New York eating is the endless amount of choices. You can find really good food all over the city and never have to eat in the same place twice. So back to Vancouver tomorrow to try and digest what I saw and what I ate, but I think I’ll get a slice of pizza before my flight.
