Jean-Georges: A Luxurious Lunch

Jean-Georges Vongerichten needs no introduction. Commanding a culinary empire spanning several continents, Jean-Georges is one of the world's most celebrated chefs, and perhaps an even more successful businessman. Best known for his original take on French cuisine, preferring intense flavors in the form of oils and light broths in lieu of traditionally heavy sauces, Jean-Georges is still one of the best restaurants in all of the United States, and despite a recent price increase, remains Manhattan's best destination for a splurge lunch. Yet, for whatever reason, MW and I had never visited any of Chef Vongerichten's restaurants, let alone his eponymous flagship-- located in the Trump International Hotel and Tower-- until the week preceeding Thanksgiving, when we both were free on vacation.

Telepan: You Are What You Eat

We're all familiar with the saying, "you are what you eat." But how often have you really taken the time to ponder the true meaning of this phrase? If you're like most Americans, the answer is probably not often. But chef Bill Telepan is hardly like most Americans, and since 2005, has been determined to change that mentality at his eponymous restaurant on the Upper West Side. Having earned his chops under the tutelage of such culinary greats like: Alain Chapel, Daniel Boulud and Alfred Portale, Telepan has been featured several times in the Edible Manhattan magazine, championed by Martha Stewart and is crusading for healthier school lunches. By combining his world-class pedigree with the freshest ingredients available, Telepan has successfully won over many New Yorkers to his style of locally driven cuisine, including myself after having enjoyed a recent dinner there.

Shake Shack: A Burger Worth Waiting For

It seems that some restaurateurs become so entrenched in a particular neighborhood in Manhattan that they inevitably become synonymous with it. An example of this analogy might read: Batali is to Greenwich Village as David Chang is to the East Village. Another would be Danny Meyer and his Union Square Hospitality Group's (USHG) association with the Gramercy area. Although Meyer's reach has expanded into into Queens (Citi Field) and will eventually become international (Dubai), Madison Square Park remains home to some of his most iconic restaurants. From basmati (Tabla) to BBQ (Blue Smoke), Meyer has found success with multiple cuisines. Yet a simple burger "shack" may be the most popular of them all. Since its inception in 2004, Shake Shack's popularity can be traced to Meyer's ability to deliver a gourmet version of a beloved food. Though it holds itself out as a "fast food" joint, rest assured, Shake Shack is anything but your average McDonald's.

For the uninitiated, Shake Shack's line is a sight to behold. A phalanx of hungry New Yorkers perpetually feeding a never-ending beast that often spills onto the nearby sidewalk during peak times. The line is so notorious that the Shake Shack website features a Shack Cam, allowing viewers to see "real-time" images of the line so they may plan their trip accordingly. Additionally, there is even an iphone application aptly called, "The Shackdown," which allows users to share this important information to their burger-loving friends. Clearly, Shake Shack is anything but "fast" food. Shake Shack's popularity may inadvertently be its own undoing. Whenever anyone mentions Shake Shack the conversation inevitably shifts to whether it's worth the wait; a topic TheChief lamented about in a post that you can read here. Coincidentally, while standing in-line on a recent visit I was approached by a tourist who asked me, "is the burger worth it?" Obviously referring to the long wait. I hesitated before replying, "it all depends." I felt bad that I couldn't give him better advice but to me, it all comes down to a subjective cost-benefit determination that may vary person-to-person. What one considers a reasonable wait may be irrational to another, and so on and so forth.

Flor de Mayo: Fusion Gone Right

Remembering my first experience at Flor De Mayo brings me back to the beginning of my relationship. When I asked what the restaurant was like MW replied, “its this Chinese-Peruvian place on the Upper West Side.” Chinese-Peruvian? WTF is Chinese-Peruvian food? But in hindsight this combination of vastly different cuisines makes perfect sense. Peru, like so many South American countries is home to many ethnic groups and waves of Chinese immigrants settled in Peru hoping to stake a better life for themselves and their families after being shut out of America due to the Chinese Exclusion Act. I’ll spare you the history lesson but will tell you that the restaurant is owned by a Cantonese family and has been a favorite of MW and her friends for years. Flor De Mayo soon became a favorite of mine too.