Southeast Asian street-food-inspired fare served in a warehouse turned no-luxury-spared palace: If this concept could exist anywhere on earth, it would be the Meatpacking District. In the hands of Jean-Georges Vongerichten, Spice Market proves to be a wild ride for the tastebuds, not just the eyes. Tapestries, wood-carved pagodas, candles, silk lanterns and a waitstaff dressed as monks set the scene for indulgence, so why not order a specialty cocktail and enjoy the show? The menu consists largely of playful, dressed up renditions of market and street food enjoyed by Vongerichten while he traveled through Ho Chi Minh City, Bangkok and elsewhere in Southeast Asia. Starters include spring rolls, chicken samosas with yogurt, and mussels steamed with lemongrass, coconut juice, dried chili and Thai basil. Entrées such as red curried duck, onion- and chili-crusted short ribs, and steamed lobster with fried garlic, dried chili and ginger are served family-style - the foods of the people in a dining room fit for a king.
Spice Market is just plain fun. If you can't get a table (and even if you can), sit at the cantilevered bar upstairs, where it's a pleasure to dine ... and watch the party unfold."
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New York magazine
"The street food of Southeast Asia inspired the latest enterpriseFrom Jean-Georges Vongerichten. ... Dishes are meant to be shared; check spiciness with your server beforehand, so you don't end up with your mouth on fire."
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Time Out New York"The place has attitude. ... But the food, no matter what anybody says, is good, and the place is seductive."
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Newsday"The food draws its inspirationFrom dishes at the lower end of ethnic restaurant menus-mainly Thai, Malaysian, and Vietnamese - then mutates them with unexpected flavor enhancements."
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The Village Voice"Spice Market's bearings, the structure of its menu and many of its dishes are pretty much unchangedFrom the early days."
- Frank Bruni,
The New York Times
The New York Times: * (good)
New York magazine: ** (very good); Critics' Pick
Zagat 2012: 23 food rating (very good to excellent)
Reservations suggested. Full bar. Serving lunch, dinner and late-night daily.
Southeast Asian street-food-inspired fare served in a warehouse turned no-luxury-spared palace: If this concept could exist anywhere on earth, it would be the Meatpacking District. In the hands of Jean-Georges Vongerichten, Spice Market proves to be a wild ride for the tastebuds, not just the eyes. Tapestries, wood-carved pagodas, candles, silk lanterns and a waitstaff dressed as monks set the scene for indulgence, so why not order a specialty cocktail and enjoy the show? The menu consists largely of playful, dressed up renditions of market and street food enjoyed by Vongerichten while he traveled through Ho Chi Minh City, Bangkok and elsewhere in Southeast Asia. Starters include spring rolls, chicken samosas with yogurt, and mussels steamed with lemongrass, coconut juice, dried chili and Thai basil. Entrées such as red curried duck, onion- and chili-crusted short ribs, and steamed lobster with fried garlic, dried chili and ginger are served family-style - the foods of the people in a dining room fit for a king.
Spice Market is just plain fun. If you can't get a table (and even if you can), sit at the cantilevered bar upstairs, where it's a pleasure to dine ... and watch the party unfold."
-
New York magazine
"The street food of Southeast Asia inspired the latest enterpriseFrom Jean-Georges Vongerichten. ... Dishes are meant to be shared; check spiciness with your server beforehand, so you don't end up with your mouth on fire."
-
Time Out New York"The place has attitude. ... But the food, no matter what anybody says, is good, and the place is seductive."
-
Newsday"The food draws its inspirationFrom dishes at the lower end of ethnic restaurant menus-mainly Thai, Malaysian, and Vietnamese - then mutates them with unexpected flavor enhancements."
-
The Village Voice"Spice Market's bearings, the structure of its menu and many of its dishes are pretty much unchangedFrom the early days."
- Frank Bruni,
The New York Times
The New York Times: * (good)
New York magazine: ** (very good); Critics' Pick
Zagat 2012: 23 food rating (very good to excellent)
Reservations suggested. Full bar. Serving lunch, dinner and late-night daily.