The Metropolitan Museum of Art

Empire State Building

The Museum of Modern Art

Central Park

Hudson Blue Bar & View

Per Se, French food has been connected to Michelin Samsung Per Se for 14 years in a row. The deep thought behind the carefully carved dishes is not a description of [White truffle Italian rice]. Of course, you can&#39;t miss the annual white truffle season. The atmosphere of white truffles is inverted. The complex and rich flavor of garlic, gasoline, earth, cheese, honey is really amazing! Castelmagno cheese, cream, rice with Italian Alba fresh white truffle classic! [Miyazaki and Niu] Really really experience what is called the entrance of Miyazaki and Niu, the entrance can feel the sweetness of fat melt, the taste is extremely strong, people have a endless aftertaste.

Trip Gourmet Awards

2025 Global 100 – Fine Dining 

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.

Hudson Blue Bar & View

Reviews of Hudson Blue Bar & View