French Food
French FoodFour Twenty Five, a Jean-Georges Restaurant
Midtown East
Step inside a 1930s ocean liner reimagined as a Park Avenue dining room, where two Michelin-starred chefs merge riotous global spice with classic technique. Think butter-poached lobster with explosive black pepper, handmade agnolotti, and caviar-topped egg toast that regulars call "insane."
1930s ocean liner glamour
Chef collaboration showcase
Global meets classic cuisine
Opulent fine dining
Tips
🥚"the coddled egg with caviar was insane"
🍡"the most luxe version of tang yuan that we have ever seen" (Dessert Correspondents)
🥩Wagyu beef is the star — order rare
Four Twenty Five, a Jean-Georges Restaurant
Midtown EastOpen
French FoodFrench FoodStep inside a 1930s ocean liner reimagined as a Park Avenue dining room, where two Michelin-starred chefs merge riotous global spice with classic technique. Think butter-poached lobster with explosive black pepper, handmade agnolotti, and caviar-topped egg toast that regulars call "insane."
1930s ocean liner glamour
Chef collaboration showcase
Global meets classic cuisine
Opulent fine dining
Tips
🥚"the coddled egg with caviar was insane"
🍡"the most luxe version of tang yuan that we have ever seen" (Dessert Correspondents)
🥩Wagyu beef is the star — order rare