If you want to try Italian food and seafood in New York, I recommend this restaurant near Central Park. I came here in October and wanted to eat sea urchin pasta, but it was not in season. I ordered octopus fusilli stewed in red wine with beef bone marrow sauce instead. The noodles were chewy and quite tasty, but the portion was a bit large. If you want to try more dishes, you can choose a set meal.

Marea

Per Se, French cuisine
Per Se has won three Michelin stars for 14 consecutive years
The deep thinking behind the meticulously crafted dishes cannot be described in a few words
[White Truffle Risotto] - Of course, you can&#39;t miss the annual white truffle season. The scent of white truffles is fascinating. The complex and rich taste of garlic, gasoline, soil, cheese, and honey is really irresistible! Castelmagno cheese hazelnut cream risotto with fresh white truffles from Alba, Italy is a classic!
[Miyazaki Wagyu] - You can really experience what Miyazaki Wagyu beef melts in your mouth. You can feel the sweetness and tenderness of the melted fat when you put it in your mouth. The taste is extremely rich and makes people linger.

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

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 yet literary. One word, &quot;elegant&quot;, and the environment is really suitable for the name of the restaurant, very elegant. I highly recommend their sashimi, seafood rice bowl, and sushi. It can be said to be the signature dish.

Porter House Bar and Grill, it&rsquo;s really suitable to come here to meet with good friends. I come two or three times a year. It has become a must for my party. He has a great face and a live performance of the band.

如果想在纽约品尝意大利餐、海鲜，推荐这家中央公园附近的餐厅。十月来到这里，心心念念想吃海胆意面，遗憾不是季节，改点了红酒烩章鱼Fusilli，搭配牛骨髓酱料，面条有嚼劲，相当入味，就是量有些大。如果想多尝几道菜可以选择套餐。

It&rsquo;s always nice when a restaurant lives up to expectations. In this case, our expectations were exceeded. Everything was first rate, delicious food, great service, pleasant surroundings. We will be returning.

marea的菜品风格不是纯美式的格局，我喜欢他们的菜的量都是很大，而且我特别喜欢他们的甜品，觉得吃一块都不过瘾啊，饮料也好吃的啊

Marea&#39;s food style is not purely American. I like the large portions of their dishes, and I especially like their desserts. I feel that eating just one piece is not enough. The drinks are also delicious.

在中央公园临街的高品质意大利海鲜餐厅，带有地中海风格的烹制手法，服务专业细致运营完善有条理，侍者友好尽可能满足要求，整体氛围优雅又不拘谨。食物创新摆盘别致，海鲜特别新鲜配料带有地中海风味突出了食物本身的鲜美，牛排也比很棒，巧克力甜品口感醇厚值得分享。是不可错过的一家店，推荐午餐定位更实惠。

The high-quality Italian seafood restaurant facing the street in Central Park has Mediterranean style cooking techniques, professional and meticulous service, well-organized, friendly waiters to meet the requirements as much as possible, and the overall atmosphere is elegant and informal. Food innovation is chic, seafood is particularly fresh with Mediterranean flavors highlighting the deliciousness of the food itself, steak is also better than great, chocolate dessert tastes mellow and worth sharing. It is a store not to be missed, and lunch positioning is recommended to be more affordable.

之前来这里吃过一次午饭，这儿的菜单是固定的。工作人员们真的非常友好，会根据你的要求对菜品进行调整，端上桌的菜也是色香味俱全。开胃菜龙虾沙拉真的超级好吃，主菜比目鱼的味道也很完美。饭后甜品是新鲜的水果，就餐的全程都有美味的法国夏布利酒作陪。总之，来这儿吃过之后感觉生活都美好了！

Have been here for lunch once before and the menu is fixed. The staff are really friendly and will adjust the dishes according to your requirements, and the dishes served are delicious and delicious. The appetizer lobster salad is really super delicious, and the main dish flounder tastes perfect. The dessert after the meal is fresh fruit, and there are delicious French Chablis wines throughout the meal. In short, after coming here to eat, I feel that life is beautiful!

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The Metropolitan Museum of Art

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For the three-course lunch set, some dishes require additional charges. We included the service charge and the price per person was just over 80 US dollars. The price-performance ratio is up to your own opinion.

▹Organic egg caviar
A signature egg, JG&#39;s top brand for many years. Hollow out the whole egg, then put in scrambled eggs, cream, and caviar in turn, and dig out three layers from top to bottom. The caviar bursts with fresh fragrance one by one after entering the mouth. The cream flavored with vodka is light and smooth. The mature scrambled eggs are full of air, warm and salty, and the combination is wonderful but harmonious.

▹French foie gras
Crispy sugar-coated pistachios and sour cherry dried fruit toppings, a thin layer of crispy roasted caramel, the foie gras is delicate and smooth, and the toast is a bit soggy and soft, but the white port wine jelly next to it can make the foie gras aroma more rich and mellow.

▹Grilled flounder with emerald cream sauce
The skinless flounder fillet is baked until the surface is slightly crispy and the fish meat is tender. The sauce is lightly seasoned, and I prefer a slightly sour taste when paired with fish.

▹Grilled pigeon with nasturtium vinegar sauce
The pigeon is marinated and roasted with spices until medium-rare, and the meat is just right, tender and plump. It was the first time I had nasturtium sauce. I knew it was vinegar so I was prepared for the sour taste, but I didn&#39;t expect it to be so sour. . . Exciting!

▹Green coconut parfait with tropical fruits
The most wanted dessert, not disappointing at all! The parfait ball is fixed on the plate with lime gel and pineapple frost. After cracking it, it reveals the full fruit inside. It is so cool, sour, sweet and refreshing that it feels like summer in one bite!

▹Chocolate cake with vanilla ice cream
Lava cake is nothing special, but this ugly lava cake is actually JG&#39;s signature dessert, which makes me interested. Cut open the soft cake, and the chocolate inside will slowly flow out at an almost static speed, bringing with it the unique bitter aroma of chocolate. Paired with vanilla ice cream, it melts in your mouth from the cold to the hot. The sweet and rich taste of this combination of ice and fire will make you forget about the calories.

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