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Chef Jean-Georges Vongerichten’s culinary empire stretches far and wide, but Central Park will always be his home. Chef de Cuisine Joseph Rhee and this team sustain a legacy defined by a mastery of French techniques and a respect for global flavors. The signature egg toast with caviar is an assured start before launching into an ever-evolving menu rich with precision and elegance. Efforts like tomatillo-lemon verbena jus, black truffle with za’atar, and sunflower seed ajo blanco demonstrate originality and boldness in spades. Those opting for the vegetarian menu will enjoy the season's best produce, like heirloom tomatoes composed with crunchy vegetable mignonette and spiced dressing.