Name: MO Lounge
Address: 80 Columbus Cir Floor 35, New York City, NY 10023, New York
Telephone: +12128058800
Price range: NZD200
Rating: 4.8

Latest

Positive reviews

MO Lounge

Compared with American restaurants, French restaurants have many differences in decoration style and service. Their decoration is relatively luxurious, the service is more considerate, and the seafood is good.

Trip Gourmet Awards

2025  Global 100 - Fine Dining 

Per Se, French cuisine
Per Se has won three Michelin stars for 14 consecutive years
The deep thinking behind the meticulously crafted dishes cannot be described in a few words
[White Truffle Risotto] - Of course, you can&#39;t miss the annual white truffle season. The scent of white truffles is fascinating. The complex and rich taste of garlic, gasoline, soil, cheese, and honey is really irresistible! Castelmagno cheese hazelnut cream risotto with fresh white truffles from Alba, Italy is a classic!
[Miyazaki Wagyu] - You can really experience what Miyazaki Wagyu beef melts in your mouth. You can feel the sweetness and tenderness of the melted fat when you put it in your mouth. The taste is extremely rich and makes people linger.

The name of this Japanese restaurant is really simple yet literary. One word, &quot;elegant&quot;, and the environment is really suitable for the name of the restaurant, very elegant. I highly recommend their sashimi, seafood rice bowl, and sushi. It can be said to be the signature dish.

For the three-course lunch set, some dishes require additional charges. We included the service charge and the price per person was just over 80 US dollars. The price-performance ratio is up to your own opinion.

▹Organic egg caviar
A signature egg, JG&#39;s top brand for many years. Hollow out the whole egg, then put in scrambled eggs, cream, and caviar in turn, and dig out three layers from top to bottom. The caviar bursts with fresh fragrance one by one after entering the mouth. The cream flavored with vodka is light and smooth. The mature scrambled eggs are full of air, warm and salty, and the combination is wonderful but harmonious.

▹French foie gras
Crispy sugar-coated pistachios and sour cherry dried fruit toppings, a thin layer of crispy roasted caramel, the foie gras is delicate and smooth, and the toast is a bit soggy and soft, but the white port wine jelly next to it can make the foie gras aroma more rich and mellow.

▹Grilled flounder with emerald cream sauce
The skinless flounder fillet is baked until the surface is slightly crispy and the fish meat is tender. The sauce is lightly seasoned, and I prefer a slightly sour taste when paired with fish.

▹Grilled pigeon with nasturtium vinegar sauce
The pigeon is marinated and roasted with spices until medium-rare, and the meat is just right, tender and plump. It was the first time I had nasturtium sauce. I knew it was vinegar so I was prepared for the sour taste, but I didn&#39;t expect it to be so sour. . . Exciting!

▹Green coconut parfait with tropical fruits
The most wanted dessert, not disappointing at all! The parfait ball is fixed on the plate with lime gel and pineapple frost. After cracking it, it reveals the full fruit inside. It is so cool, sour, sweet and refreshing that it feels like summer in one bite!

▹Chocolate cake with vanilla ice cream
Lava cake is nothing special, but this ugly lava cake is actually JG&#39;s signature dessert, which makes me interested. Cut open the soft cake, and the chocolate inside will slowly flow out at an almost static speed, bringing with it the unique bitter aroma of chocolate. Paired with vanilla ice cream, it melts in your mouth from the cold to the hot. The sweet and rich taste of this combination of ice and fire will make you forget about the calories.

No. 10 of Fine Dining  in New York

Located on Fifth Avenue in New York, this Greek restaurant is located outside Central Park. It was founded by Chef Loi. The dishes are delicately prepared and elegantly presented. The chef pays attention to the combination of ingredients and taste. The food is generally sweet and delicious with a slight sour taste. The chef&#39;s own fresh yogurt is used to match raw salmon tartare and spinach pie. It is unique and the taste buds are constantly amazed.

This steakhouse has been in my favorites for a long time. So I took advantage of the restaurant week to check in. There is a beef aging room on the right side of the store entrance. The wide variety of dry-aged beef looks so tempting. The store style is also a more retro classic American style. Although I came for lunch during the week, the store was full of people. The staff are also gentleman grandfathers, very movie-like. ✨Manhattan Clam Chowder✨
The magical combination of Clam Chowder and tomato soup base
It was the first time I encountered it, and I was a little shocked when it was served. I was a little uncomfortable at the beginning, but it felt good later. The soup was also warm, but the clams did not spit out the sand very cleanly. ✨Soup of the Day✨
The crab meat and tomato cold soup that day was still not used to cold soup. There are two soups, and I prefer Clam Chowder. ✨Sliced ​​Filet Mignon✨
The lunch set of restaurant week has this steak, no extra charge. I chose Medium Rare, the doneness and taste are just right
The sauce is a bit heavy, so just eat the original flavor of the beef
The flavor and taste will be better with the fried mushrooms as a side dish

✨Lamb Chops✨
Add $18 to upgrade to lamb chops, 3 pieces per serving
The meat in the center of this time is medium doneness and very tender
It is marinated and paired with cream spinach and mashed potatoes
It bursts with juice in one bite, and it is very fresh and has no smell of mutton

Compared with the main course, the dessert is not very surprising
Paired with ice cream, it is very refreshing and relieves greasiness
✨NY Style Cheesecake✨
✨Ice Cream✨

MO Lounge

Reviews of MO Lounge