Everyone was expecting something good when it was announced that esteemed chef Jean-Georges Vongerichten was tapped to do the restaurant at Ian Schrager’s EDITION. But they might not have been ready for the variety of foods from a total of three different restaurants that offer something for everyone.
Starting with Market, an airy space offering up grab-and-go boulangerie and patisserie options, counter service and table service for items that would be at home in a salumeria. They also have a full menu with oysters, pizza and a beautiful roast chicken. The best part of all, Market is open from 7am to midnight, for breakfast, lunch and dinner.
In addition to Market, there is the Matador Room, which is like three different experiences in one if you consider the main dining room, verdant outdoor dining area and Madador Bar. The Matador, was named after the original 1950’s establishment that was known to play host to Frank Sinatra et al after gigs at The Fontainebleau. While those folks are long gone, they would have definitely approved of it’s current incarnation which is already drawing some of the areas coolest cats.
Despite the name and the beautiful photos of bullfighters on the wall, The Matador Room does not serve Spanish food, and that’s more than fine with us. What they do serve is a modern mix of popular dishes with a Latin influence and locally sourced ingredients. Think Sweet Pea Guacamole with fresh made tortillas, Raw Shaved Florida Red Snapper with green chili dressing and crunch rice.
Pizzas are superlative and mirror the offerings at Markets, including a Back Truffle and Fontina cheese version along with Avocado, Jalepeno, Cilantor and Lime variety, while casual fare like Chipotle Chicken Tacos with grilled jalepeno salsa and the Griddled Florida Black Grouper Tacos with cabbage and chili are easily attainable standouts.
Of course, this is Jean-Georges so there are some fancier dishes too such as Grilled Maine Lobster with drawn butter, and a Roasted Dry Aged Cargill Ranch Ribeye for Two at $130. Sides of Swank Farm Root Vegetables or Arroz con Pollo with crackling chicken skin round out offerings. There are still more options for dining pool-side at Tropicale and at the bowling alley in the basement, but for now, we’ve got our mouths full with the first two.
Chef Jeremy Ford is the one in the kitchen on a day to day basis, insuring Jean-Georges’ vision is executed just so. He brings a laid-back California vibe to the bustling kitchen where he places an emphasis on only having the best of the best ingredients. See complete menu and make reservations here.