Jean-Georges Philadelphia
Pennsylvania
Jean-Georges Philadelphia pairs seasonal cooking with panoramic city views at Four Seasons Hotel Philadelphia. Chef de cuisine Colin Henderson leads the kitchen, presenting Jean-Georges' repertoire through à la carte dishes and six-course tasting menus. From the Land and Sea is joined by a dedicated vegetarian menu, From the Earth. Caviar with warm potato and tapioca and egg toast with caviar are among the restaurant's signatures. Other dishes include yellowfin tuna noodles with avocado and ginger, sesame-crusted salmon in miso-yuzu broth, and charred corn agnolotti with basil fondue. The vegetarian sequence explores artichoke, cabbage and aubergine alongside seasonal produce. Optional wine pairings accompany the tasting menus.