Whose name will my reservation be under when I arrive at the venue? - Jean-Georges New York - Buy Reservations
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Jean-Georges New York Reviews from The Last Year
Terrific Business Lunch
Great spot for a relaxed business lunch with excellent food. The server, Edward, was simply the best. We look forward to visiting again.
Memorable Thanksgiving Dinner
Many thanks to Roger for making Thanksgiving Dinner an event of a lifetime. JG should be 3 star just like the guys across the street.
Lunch in New York
The appetizers are innovative, I can tell the chef is trying to mix the taste from other parts of the world with original European taste, such as a spicy fish meat sushi. The entree are excellent with multiple layer taste, also different from traditional French cooking.
Surprisingly disappointed by the amateur level service and dishonesty
I had 10 dishes omnivore course from Jean Georges. It was nice, except for the fact that they mixed up the order that the dishes are supposed to be served in the middle. It was quite unfortunate because they switched the order of the last cold served dish and the very first warm savory dish, so it makes the whole thoughts behind the course design dumped to the drain. I would not say my evening got ruined because of this, but I definitely expected more from an establishment that once held 3 Michelin stars. On top of that, what irritated me the most is unlike any other resaurant that I have been with the samr level of price range and formality, they did not even ask me how my evening went. I took it as a clear sign that they acknowledged their mistake and decided to not bring up. Showing amateurism is one thing, but being devious to your guest is just unacceptable. In conclusion, I would never recommend this establishment to anyone, on the contrary, I would rather advise anyone consdering to visit this restaurant not to.
In a word, the best restaurant in New York.
Let's be clear: I am not rich. Jean-Georges is a serious splurge for my wife and me, but we save our pennies and dine there once or twice a year when visiting from Boston. Yes, you can eat incredibly well at the other high-ends: Per Se, Bernardin, the usual suspects. But, when we are feeling flush, we keep coming back to JG, where every meal--every moment, really--is special. Not a question of price--but of value. And the return on investment at this mecca is uniquely high. We are not regulars--not even New Yorkers. So how do the friendly but professional hostesses know our "usual" table? And welcome us mere mortals like celebrities? The intimidation factor is zero; you get the impression that Chef GJ, whose humble start in the restaurant biz may account for this, will not tolerate a whiff of snootiness. The staff, from the reception desk to the busboys, defines the words gracious, informed and efficient. And the room itself is an oasis of serene feng shui. In particular, Captain Daniel is an exceptional professional: polite and friendly without ever being intrusive. Like the absolute best restaurant servers, Daniel seems to appear magically if you want anything--and fades away when it's clear you're deep in conversation. And he knows the menu--every ingredient--like the chef. This must be particularly challenging with a multi-course meal, where interruptions are inevitable. This guy makes a magical dinner even more special. Did I mention the food? By my count, Mr. Vongerichten owns nearly 50 restaurants. Usually, this is the kiss of death of the quality of the individual shops. The tasting menu at JG, however, has never failed in the times we have dined there. (Clearly, Chef hires tough managers and perhaps having his brother oversee Jean-Georges maintains this astonishing level of consistent kitchen excellence.) Sure, occasionally an exotic combo of ingredients is more interesting in theory than tasty (I'm talking to you, sweetbreads with licorice), but in our dozen or so visits, the inventiveness, freshness, care (without being fussy), and simple deliciousness of one dish after the other amazes. Chef is not afraid to season with gusto--and it shows. Oh, and that yellowfin tuna ribbons! Now in my nightly dreams. Charred duck breast with harissa and caper-saffron infusion. Are you kidding me? One of the best things I've ever tasted. Thank you, Chef and, again, Captain Daniel, for the many extraordinary meals. Two Frenchmen (apparently, bigwigs in the international wine trade) at the table next to us, summed it up: "We come to New York once a year and we head here first. The BEST RESTAURANT IN THE WORLD." Who am I to argue with these experts?
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Whose name will my reservation be under when I arrive at the venue?
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Answer from 🥷🏻 @ColorfulRod45 (07/09/2021 8:17 pm)
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It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
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