Le Jardinier
French restaurant · Midtown East ·
Seasonal French cuisine with a garden theme and elegant decor
Seasonal French cuisine with a garden theme and elegant decor
"Meeting a friend in Midtown, I wanted somewhere we could catch up without too much noise, and this Michelin-starred spot was ideal: some dishes were so artfully presented it felt a shame to dig in, yet portions were generous. The crunchy little gem salad ($32) — layered with red vein sorrel, haricots verts, watermelon radishes, boiled egg, studded with cherry tomatoes and slices of seared red tuna, lightly tossed with lemon vinaigrette and set over a puddle of caramelized anchovy vinaigrette, with marigold petals sprinkled for color — was so satisfying that, though it was an appetizer, I barely had room for another course." - Melissa McCart
"A fancy new bi-level restaurant from Joël Robuchon veteran Alain Verzeroli—his first—opens on the corner of East 53rd Street and Lexington Avenue with a laser focus on vegetables and a menu he describes as light, refined, unpretentious, and approachable, with smaller portions of protein. Designed by Joseph Dirand, the 62-seat room features an indoor garden, green marble walls, and floor-to-ceiling windows. Dishes lean vegetable-driven—think heirloom tomatoes with stone fruits and burrata; Montauk fluke crudo with Persian cucumber and crispy black rice; and Dover sole for two with lemongrass and leeks—while desserts by Salvatore Martone include lemon meringue tart with citrus marmalade and warm rhubarb pie with rhubarb buttermilk sherbet. Verzeroli emphasizes organic ingredients, more “organic” presentations, and clarity of flavor (“if it’s a strawberry dessert, every component should heighten the purest strawberry flavor”); five of the seven desserts are gluten-free. There’s also an entirely gluten-free bread program by master baker Tetsuya Yamaguchi—five months in the making—featuring an ancient-grain baguette (buckwheat, brown rice flour, white sorghum, teff, and rice flour) and mini Parker House rolls of Japanese rice flour and white sorghum that, he notes, give an airy, moist, fluffy texture. Open for dinner Monday–Thursday 5:30–10:00 and Friday–Saturday 5:30–10:30." - Abbe Baker
"An airy Midtown East restaurant led by Chef Alain Verzeroli, with vegetable-forward dishes, green marble floors, and plants lining the walls, this gem exudes a lush, garden-inspired atmosphere, and the menu reflects a dedication to fresh, seasonal ingredients." - Nancy DePalma
"Chef Alain Verzeroli's light-filled space is a verdant vision—with olive-green velvet furnishings, green-veined marble flooring, and lush plants at every turn. It’s the perfect effect for the chef's produce-driven menu, where seasonal vegetables, fruits, and herbs play a prominent role—with carefully sourced meats and sustainable fish as the supporting cast. Dishes have included the likes of grilled Spanish octopus, plated with green olives, romesco, and green beans, or Ora King salmon enhanced with smoked chili butter and pak choi. End with a Valrhona chocolate crémeux with a salted caramel sabayon or the delightful lemon tart with tarragon ice cream." - Michelin Inspector
"If a Michelin-starred experience is your idea of a holiday celebration, this seasonal spot, filled with greenery, may be the way to go. The $210 menu begins with appetizers such as Maine scallops and kampachi with sweet potato. Apart from turkey with cranberry coulis, main selections include salmon with caraflex cabbage, and risotto served with red kabocha. Desserts include pumpkin patch cheesecake mousse with candied ginger ice cream, and pecan tart with bourbon-whiskey caramel." - Beth Landman
