RESTAURANTS
Chef Jean-Georges brings relaxed elegance to the West Village with Perry St, which opened in 2005 and has been awarded three stars by the New York Times. Located in the spectacular Richard Meier Towers, the restaurant offers beautiful waterfront views of the Hudson River. The stunning dining room, decorated in soft shades of brown and white, was designed by Thomas Juul-Hansen, whose Danish background lends a mid- century modern design sensibility. With only 60 seats, the restaurant feels intimate yet casual and fun. Chef Jean-Georges’ son, Cedric Vongerichten, helms the kitchen, creating dishes that reflect his own keen instinct for balancing flavor and texture with an exquisite blend of French, American, and Asian influences and ingredients. The menu is inspired by the season, centering on the local market at Union Square. Perry St offers a prix-fixe lunch/brunch menu seven days a week.
Chef Cedric Vongerichten loves the picturesque streets of Nolita, which is why he chose this vibrant Manhattan neighborhood as the location for his new restaurant. Wayan offers Indonesian cuisine with a modern French flair, in a sleek space warmed by teak paneling, lush plants, and whitewashed brick. The unique and varied menu combines seasonal products and savory Southeast Asian flavors. Wayan’s showpiece bar turns out innovative cocktails highlighting ingredients inspired by the region. The cozy dining room, with its soothing tones, recessed lighting, and authentic carvings, promotes the sharing of food and conversation.
Meaning “second born” in Balinese, Ma•dé is an Indonesian restaurant by Chef Cédric Vongerichten, his wife Ochi Latjuba Vongerichten & their friend and business partner Ezra J. William.
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Drawing inspiration from the coastal province of West Sumatra, Indonesia, Ma•dé is in the heart of SoHo at 22 Spring Street just next door from their beloved first restaurant Wayan (which translates to “first born”). At Ma•dé, diners can experience Padang-style dining, a unique culinary experience where dishes are served family-style, all at once. The menu is influenced by Indian and Middle Eastern cuisine, and consists of three main elements: gulai (curry), lado (chili pepper), and bareh (rice), and often uses coconut milk and spicy chili. Traditionally eaten with hands (though utensils are welcome), Padang at Ma•dé emphasizes sharing and connection over bold flavors.
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Designed by Linda Daniels LCD, Ma•dé’s interiors are warm yet bright and airy, inspired by the elegant style of coastal beach bars of Indonesia. Much of the interior materials are sourced directly from the beaches where Cédric & Ochi’s have enjoyed many family trips - they spent years traveling around the world sourcing and curating materials for the restaurant - from glassware and plateware.
Maritime, a name that reflects the spirit of culinary exploration, is the Edition Hotel Jeddah’s signature contemporary French-Asian restaurant concept, conceived by renowned chef Cédric Vongerichten. A culmination of Chef Cedric Vongerichten’s deep appreciation for Asian flavors, cultivated during his travels throughout the region, paired with his love for French culinary techniques. The menu crafted by Chef Cedric Vongerichten celebrates the rich tapestry of diverse cultures, highlighting the aromatic spices of the region complemented by the freshest local ingredients.
Maritime offers a range of dishes meant for sharing, emphasizing spice to blend Asian and Arabian flavors. Enjoy creations like shrimp dumplings with lemongrass beurre blanc and caviar, along with innovative non-alcoholic beverages such as the Saffron Spritz. The space features two private dining rooms and an open show-kitchen, reflecting cultural richness in design details. With curved velvet banquettes, walnut tables, and Thonet chairs, the interior creates a lively atmosphere. Overlooking the Red Sea, the terrace is surrounded by olive trees and bougainvillea-covered pergolas, perfect for leisurely meals stretching from lunch to dinner.
The Nineteen Jakarta, Upscale family-style dining with a unique culinary experience that offers a harmonious blend of steakhouse classics, seafood delicacies, and grill house favorites. Our menu is simple yet sophisticated, complemented by show-stopping table-side presentations, adding a personal touch to our dishes.
Wayan Aspen brings a modern French-Indonesian flair to the rocky mountains through a collaboration with Aspen restaurateur Raphael Derly. Wayan Aspen artfully combines the bold flavors of Indonesian cuisine with refined French culinary techniques. Wayan Aspen will feature signature dishes like Lobster Noodles, Peekytoe Crab Fried Rice, and Corn Fritters, alongside regional specialties like Colorado Lamb Satay and Butterflied Trout with sambal tomato sauce. Guests can also enjoy après-ski options, hot broths, and innovative cocktails like the Calamansi Fizz and Devils Avocado. Situated at 614 E. Cooper Ave., Wayan Aspen promises an unparalleled culinary experience.