FOOD & DRINK
THE MARK RESTAURANT BY JEAN-GEORGES ELEGANT CUISINE WITH A MODERN EDGE By Anne Raso
efore you even ask, The Mark Restaurant by Jean-Georges inside The Mark Hotel at 77th and Madison will meet a jaded NYC foodie’s expectation and then some. Everything that master chef and restaurateur Jean-Georges Vongerichten attaches his name to gathers a tremendous amount of media attention—and The Mark Restaurant lives up to JGV’s high standards of freshness and simplicity. The restaurant is right off the modernized Mark Hotel lobby with its maze-like black and white tiled flooring and modern lighting. The Mark Restaurant’s décor includes oversized deep upholstered chairs, textured gray fabric wall coverings, geometric lights installed on the edges of the hallway entrances, and striped gold, tan, and black carpeting. All this creates a sleek yet comfortable dining experience; you will want to slink deep into your cushy chair and never leave.
A LONG HISTORY The legendary Jean-Georges is very hands-on with his numerous eateries, including the selection of his kitchen staff. He has known The Mark Restaurant’s Executive Chef Pierre Schutz for over three decades, so it comes as no surprise that they have worked in the same kitchens and teamed up on creating the trademark Mark Restaurant style. Schutz shared his exciting journey to The Mark Restaurant kitchen with New York Lifestyles, which began in Europe. “I worked in Switzerland, cooking in different hotels, really perfecting my culinary craft and understanding the world of luxury hospitality. In 1985, I was hired by the Lafayette Hotel in Boston, where I had the privilege of meeting Jean-Georges. Soon after, We worked together in New York City at The Drake Hotel. This is where I discovered how much I loved being in the kitchen with him.” Following this, Schutz moved to Asia, as the Head Chef at The Westin Chosun in Seoul, South Korea. “I worked there for over a year and immersed myself in Eastern cooking and ingredients, which is why I think our French-Asian fusion at The Mark Restaurant has become so popular.” Because Schutz possessed excellent French culinary roots and extensive experience cooking in the Eastern provinces, Jean-Georges invited him to help open Vong restaurant in New York City. “I worked there as a chef for 15 years. During this time, JeanGeorges started to open many restaurants worldwide and extensively grow his brand. Once Vong closed in 2009, I began the best cooking experience of my career.” Grilled Black Sea Bass ©Caroline Voagen Nelson
54 | OUR CITY, YOUR LIFE | JULY/AUGUST 2020
JJean-Georges Vongerichten
SPONTANEITY & TEAMWORK You will notice that the menu at The Mark Restaurant runs the gamut from fresh seafood (including guest favorite Tuna Tartare) to homemade pasta to American comfort food classics like grass-fed steaks and even Butterscotch Pudding. Scattered throughout are unusual mixes that are pure culinary genius like Lamb Chops over Sautéed Broccoli Rabe, Pizza topped with Truffle Paste, and Homemade Caramel Corn over Caramel Gelato. Schutz revealed that The Mark’s exciting dishes are often created when he and JGV are tossing ideas off their heads. “We work closely together as a culinary team. Jean-Georges is extremely hands-on, and the restaurant never introduces a new dish without his full approval. We meet weekly—even daily if necessary—discussing new dishes and new ingredients. The best times are when we experiment in the kitchen together.”
