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hibeverly

Foie gras brulee (128RMB) - the foie gras was almost non-existent. A very very thin layer with a crisp sweet shell on top (like a brulee) on top of a disc of bread, so it sneakily seemed that there was more foie gras than there was. I could barely taste it, it was so so so little. One mouthful, and it's gone.

Potato Gnocchi (68RMB) - well cooked and tasted good, but was oh-so-basic. Just simple gnocchi in a watery tomato sauce and a sprinkle of herbs. Nothing about it that was fine-dining or that warranted the price. You'd get the same quality dish in other Italian restaurants for half the price and a 30% larger serving.

Beef Carpaccio pizza (128RMB) - excellent! The pizza is small and very thin, but tasted fantastic. Very very little beef (just a small disc of it in the middle) but the shaved Parmesan and creamy cheese boosted the taste.

Truffle Fontina pizza (148RMB) - absolutely delicious, though slightly on the salty side. Strong truffle flavour and a nice crisp (but small) base. This was the best dish, by far.

Cocktails (90RMB each) - very nice, but heavily overpriced. Should have been around 55-60RMB each, considering the glasses were so tiny.

 

3 days, 16 hours ago

utensils1977

We were there a few weeks ago as had heard so much about JG's new venture, Nougatine.

It was around 9pm and boy, were we starving. We proceeded place our set course orders with the very friendly waiter and sat back to enjoy the lush setting. The fish we had (if my memory doesn't fail me, it's seabass) was rather good.

Overall the food and ambience was good. Perfect for a date or when you just feel like winding down after a hard week of work.

Will definitely return.

 

11 months, 2 weeks ago

tristamarie

The new cuisine at Nougatine offers delicious options prepared with the same skill and attention that Jean-Georges is known for, but at a very affordable price point (the most expensive dish on the menu is a wonderful sirloin for RMB168). One of my favorites was the roasted chicken breast with mashed potatoes and string beans, as well a the slow-cooked salmon with truffle potatoe puree--fantastic! The Caesar salad here is probably one of my favorites in town, nice and simple with a touch of chili and anchovies for an added kick, grated parmesan, bacon and mini croutons. Chef Eric Johnson says he's picky about his Caesar salads, so this one is made with care. The bar still offers up their well-mixed drinks as well.

 

1 year, 3 months ago

tristamarie

Burger Couture

After a long night spent scribbling grammar markings on a page, becoming slowly mesmerized by the kaleidoscope of red scratchings, we decided a break was in order and took a jaunt down the street to Jean-Georges to meet up with some friends who were, blissfully, up as late as we were on a Wednesday night. Settling down with a glass of bubbly at J-G Bar, we spied something on the table in front of us that looked pretty tasty. "Go ahead," motioned our friend. We didn't protest, but instead picked up one of Eric Johnsson's mini burgers and took a bite--thanks to Eric for making them small enough that we still felt a modicum of grace while eating burgers in an opulent setting. Featured on J-G Bar's recently debuted bar food menu, the mini burgers (RMB148 includes two) are savory--the patty is a combination of beef, bacon and spices topped with American Cheddar, Cheddar and Gruyere, a light tomato confit, a bit of lettuce and a few familiar sauces. Accompanied on the side by thick, crispy, crave-worthy, golden fries, a few bites of this dish enticed us to order another, if for no other reason than to repay our friend, of course.

 

1 year, 5 months ago Updated See tristamarie's latest review »

cityweekend

Shaken and Stirred

Nitro-tini | J-G Bar

"We recently got a tip from Crystyl Mo that Jean-George's head chef Eric Johnson was stepping out of the kitchen and into the bar to make some pretty cool creations. Considering Johnson's reputation for culinary creativity, we knew we had to see what concoctions this chef-mixologist could come up with. The Nitro-tini is cool—literally–and is, what Johnson jokes, his response to the most common reason people send a drink back, it's not cold enough. Using liquid nitrogen, and the less common bar tools of a whisk and mixing blow, this semifrozen creation invokes an image of a slurpy more than traditional martini, but with a more grownup kick than most 7-11 drinks. We requested a the a martini which sent a perfectly-mixed chill down our spine with each sip. Served with the olive on the side so as not to freeze your garnish, this science project of a drink might just be the best summer cool-down drink we've found yet."

1 year, 9 months ago

jessy1533

We've hear great things about Marus and this upscale bar on the Bund. JG Bar makes socializing easy since they don't blast music that you need to scream over and the Caipirinhas are a delicious Brazilian-inspired drink.

 

2 years, 3 months ago

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