You will never see food in the same light again after dining on the contemporary French works of art created by chef Jean-Georges Vongerichten. There is both a formal dining room, and the more casual Nougatine Room. Signature dishes include hamachi and yellowfin tuna, and sauteed sea scallops served with a raisin and caper emulsion Reservations are generally taken one month in advance. Jacket and tie required. (E) Open Mon.-Sat. for dinner; weekday lunch.