By Georges.

Jean-Georges, that is.

Last weekend my parents, sister and I met up in New York for a short visit. As a special treat in the requisite shopping and eating agenda, we went to Jean-Georges for Saturday dinner. I had never been -- an amazing and creative meal, the flavors were vibrant and unique (though I have to admit, I feel as though the chef was fairly heavy handed with the salt -- it's true what they say about good restaurant cooking and using salt to bring out flavors). The menu, paired with the best glass of wine I've ever had, represented tastes of winter.

The amuse: (er...I ate mine a little too quickly to take photos...but here's what I could capture) three tastes: fluke crudo with a concentrated tangerine drizzle, a tarragon-poached cremini mushroom over a tarragon sauce, and -- my favorite -- a creamy chicken soup "shooter" with puffed rice.

First course: the waitress called it "the best grilled cheese I ever had" -- not cheese, but two absolutely perfectly poached egg yolks between toasted brioche, topped with caviar and dill. The eggs were exquisitely liquid yet not all over the place...we were so intrigued that we had to ask how they were done (cooked in an immersion circulator for controlled temperature).

 Second course: crispy salt-and-pepper shrimp over raw shrimp topped with lemon-chili foam.

Third course: semolina gnocchi with black truffles -- the gnocchi were perfect pillows that melted in your mouth (I like a chewier gnocchi, but this was spectacular).

Fourth course: crispy black bass served over roasted brussel sprouts and a velvety brussel sprout puree, and a spiced cider jus (flavors I never thought would be appropriate for bass, but how wrong I was).

Fifth course: as J put it, "the best lobster mac and cheese ever": sauteed spaetzle topped with roatsed lobster, drenched in a Gruyere-thyme sauce and wilted Swiss chard.

Sixth course: roasted venison with endive and an amazing quince puree (I wish I had a jar of the quince to spread on...everything).

Dessert: four little windows on a plate: pomegranate sorbet with tiny pomegranate seeds and a pomegranate reduction; pear puree topped with pear sorbet and phyllo squares, a mini Crepe Suzette, and apple confit on a little crumble crust.

When it comes to food and family, I know I'm a lucky girl.