Vong

Fusion pioneer from Alsatian sensation Jean-Georges. Been around for a while, a little played out, but ingredient combinations still excite. Spiced cod with curried artichokes and tamarind ketchup, mango and ginger foie gras, lemongrass crème brûlée. Designer digs with lime-green dividers and Asian-preppy red wallpaper. Crowd's from out of town, as most of the foodies have all long migrated downtown. Tasting menu for the whole table ain't cheap, but a good way to sample.