Food & Wine

"It seems as though every restaurant in America offers a version of this amazing cake created by master chef Jean-Georges Vongerichten. But his supremely rich and chocolaty original is in a class by itself."

Tracy Kaler

"Beautiful and yummy."

Liz Johnson

"Here is a JG classic, tuna tartare. It’s now on menus all over the city, heck all over the world, but when you taste this version, you can see why everyone copied it. It sings with flavor."

Adela Khadir

"What to order: tuna tartare."

Lauren Shockey

"The dish places a mound of finely minced tuna atop an avocado puree, crowning the whole mixture with sliced radishes drizzled with chile oil for a touch of lingering heat. A gingery dressing forms a pool at the base of the bowl, adding a flash of spice to the mellow avocado and fish. The appetizer as a whole resembles a sort of lotus flower coming up from an Asian lily pond, but tastes, of course, much more like the sea."

Alan Sytsma

"The Absolute Best Tuna Tartare in New York: Nougatine At Jean-Georges - A base of avocado, a middle layer of tuna that’s cut perhaps a touch too finely, and a striking layer of dressed, fluttering radish slices on top, all in a pool of vinegary lime-leaf-and-ginger marinade. The dish is all about acid, with a sharpness that gives way to the heft of avocado and sweet, understated freshness of the fish."

Robin Raisfeld

"A happy accident, this molten masterpiece has been copied all over town. It can be had at nearly all his restaurants but feels most decadent at his flagship."

Jean Gabriel Renaldy

"I ordered the Tuna Tartare served with radish, avocado and ginger and miso broth. The dish was one show-stopper of a starter. It was absolutely delicious. The melding of the textures and flavours was perfect. It was clear and beautiful French cooking with a strong Asian influence, something which I thoroughly enjoyed."

Stephanie Barlow Sarikaya

"The lunch special includes tuna tartare as an appetizer choice, which, as is true of all the food at Nougatine, turns out to be much more than its simple description. Really it’s the freshest-tasting chopped tuna, doused in a ginger and soy sauce marinade, perched gently on a bed of mashed avocado and topped with crisp and spicy radish slices. It’s crunchy and soft, salty and a little sweet, with a ginger kick and spicy thai chili bite, all at once."

Stephanie Roze Arnold

"Slice into the cake and it erupts into a beautiful pool of bittersweet chocolate. It's rich and elegant...a Jean George signature that's truly stood the test of time."