The story
Four Twenty Five Restaurant sits at 425 Park Ave. in New York, where Jean-Georges Vongerichten cooks contemporary American food with a French accent. The Michelin Guide lists it as Recommended for 2026.
Vongerichten opened Four Twenty Five in 2023, his 62nd restaurant. His New York career began in 1986 at Lafayette, a few steps away. He trained under Paul Haeberlin and Paul Bocuse, then spent years cooking across Asia. That time shaped a style that skips meat stocks and creams in favor of vegetable juices, fruit essences, light broths and herbal vinaigrettes.
The dinner menu opens with crudos: fluke with tahini citrus dressing and shiso, or kampachi with aji amarillo and crushed corn nut. Petrossian caviar comes with smoked egg yolk and a crispy potato cake. Pastas include sweet pea tortellini and rabbit agnolotti with nettle pesto and morels. For something heavier, there is Snake River Farms Wagyu tenderloin with pistachio-crusted broccoli. The wine list holds a Wine Spectator Best of Award of Excellence (2024), and weekend brunch runs on Saturday and Sunday.
The restaurant occupies an L&L Holding office tower designed by Lord Norman Foster. Downstairs, the cocktail lounge and bar rise 45 feet and hold a 24-foot painting by Larry Poons. Upstairs, a smaller mezzanine dining room hangs above Park Avenue, with an open kitchen in view.
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