Another dining concept from chef Vongerichten, Jean Georges features smart white-and-beige décor and an open kitchen. The menu offers plenty of items from its New York flagship, such as toasted egg yolk with caviar; tuna tartare with avocado, spicy radish and ginger marmalade; and hazelnut praline soufflé with pecan crisp and coffee Bourbon ice cream. Warm service with the right amount of attention at the right time is another plus.