An attractive menu cover with pages of menu items pasted in. Vong Menu. Was located on W Hubbard in Chicago Illinois, circa early 2000's . One of the famed Chef Jean Georges Vongerichten Restaurants. Measures about 9 1/2" x12" when closed. Geoff Felsenthal, was Chef de Cuisine
Due to the size limitations of my scanner, the entire menu may not show in some of the scans.
Jean Georges, super restaurateur, well dressed Alsatian, and the man who plans to open 50 new restaurants by 2014, is about to let one go. Calls to the restaurant confirm that his 17 year-old Southeast Asian restaurant Vong, a mainstay of his empire at one time, will close this Saturday. The listing has already been stripped from the restaurant group's website. This news comes eight months after JGV's last ditch effort to drum up business by offering Vong's 1992 menu...at 1992's prices (though, they looked pretty similar to 2009 prices in many other restaurants), an early sign of trouble. And it comes three years after Bruni, who snatched many a star from Vongerichten over his tenure, stripped two from the restaurant in a one-two Vong/Mercer Kitchen takedown. We await an official statement from JGV Enterprises regarding the shutter and what he'll do w ith the space should he keep it. Not a terribly great year for Jean-Georges' NYC empire. Vong is Jean-Georges homage to the spices and flavors of the East, a passion he developed during the three and a half years he lived and worked in the Orient. Located in mid-town Manhattan in the distinctive Lipstick Building, Vong was designed by architect David Rockwell. The space is a beautiful vision of Jean-Georges' memory of the Orient with Thai silks, paint the color of red lacquer under gold leaf and a beautiful wall of decoupage in the bar and lounge. As you enter the dining room, a long table showcases a Buddha altar with generous bowls of fragrant spices like curry, coriander and nutmeg. Recessed banquettes with silk pillows in amber, teal and red color make for cozy dining. Large groups can reserve the tatami table, a semi-private table that sinks into the ground for Oriental-style dining. The cuisine at Vong is a Vongerichten amalgam of carefully crafted French technique blended with the bold and earthy flavors of the Far East. "I don't want it to be too Thai," says Jean-Georges. "I just want people to leave with a mouth full of spices and pleasure. Using over 150 different herbs and spices to create this unique take on Thai-inspired French cuisine, the menu at Vong wowed both critics and patrons, earning yet another three-star review from The New York Times for his "explosively flavorful food." Under the direction of Jean-Georges the Vong kitchen is led by Chef de Cuisine Pierre Schutz who has worked with Jean-Georges for over 11 years. "Pierre and I don't even have to talk about the food anymore," laughs Chef Vongerichten. "After all these years cooking together, I think our palates communicate directly." A good way to start dinner at Vong is to order the signature Black Plate (served for two or more), an assortment of five of the most popular appetizers, including Crab Spring Rolls, Shrimp Satay, Lobster & Daikon Roll and Quail rubbed with Thai Spices, served on an oversized matte black plate with 3 dipping sauces. Noteworthy entrees include Lobster with Thai Herbs, Grilled Beef and Noodles in a Ginger Broth and Crisp Squab with an Egg Noodle Pancake and Honey Glazed Pearl Onions. Pastry Chef Serge Decrauzat creates an innovative assortment of delicacies including Crispy Rice Crepes with Raspberry & Coconut, Chili Raspberry Sorbet, Roasted Asian Pear with Licorice Ice Cream and Mango Rice Pudding. The efficient, friendly service team is managed by Christian Carrere, Philippe Gouze (who also does the flower arrangements and much of the beautiful table accoutrements you see at Vong) and Alicia Fitzgerald, all of whom have worked with Jean-Georges for over 6 years. Sommelier Mark Bell will help you choose the perfect wine to marry with the vibrant flavors of the cuisine.
in very fine condition
