Ny Dining – Can it get better each night?

The Restaurant at The Mark Hotel – Jean Georges Vongerichten’s newest addition to his restaurant empire is surprisingly very reasonable for NY- I decided to try small bites, several. Tuna tartar sitting on a tangy lemon caper dressing was light and fresh- not as fabulous as I expected it might be. NEXT PLEASE! Pureed spring pea soup dramatically poured from a small pitcher into a fluffy cloud of Parmesan foam…now that was over the top. MORE PLEASE! Summer follows spring as did my meal selections: perfectly shaped squares of luscious red and yellow watermelon, floating on a shimmer of fruity olive oil, topped with crumbled goat cheese and freshly ground pepper- summer fruit in a sophisticated grown up salad-PERFECT!