Four Twenty Five Restaurant

The story

Crafted with passion, served with love

A Full-Circle Moment on Park Avenue

Four Twenty Five is a Jean-Georges Vongerichten restaurant at 425 Park Avenue, occupying one of Midtown Manhattan's most architecturally striking addresses — an L&L Holding office tower designed by Lord Norman Foster of Foster+Partners, recipient of the Pritzker Prize. When Jean-Georges opened here in 2023, it marked something personal: in 1986, he had begun his New York career at Lafayette, just steps away. Four Twenty Five became the 62nd restaurant in his worldwide repertoire.

The space makes an impression before a single dish arrives. The street-level cocktail lounge and bar rise beneath 45-foot ceilings, anchored by a 24-foot painting by artist Larry Poons and a dramatic staircase. One floor up, the Mezzanine dining room is suspended above Park Avenue with an open kitchen at its center — intimate in feel despite the grandeur surrounding it.

The Chef and His Cuisine

Born and raised in Alsace, France, Jean-Georges trained under Paul Haeberlin at Auberge de l'Ill, then with Paul Bocuse and Louis Outhier at L'Oasis. His subsequent years working across Bangkok, Singapore, and Hong Kong shaped the culinary sensibility that defines Four Twenty Five: a French-American cuisine that trades heavy stocks and cream for vegetable juices, fruit essences, light broths, and herbal vinaigrettes — precise, aromatic, and quietly bold.

That philosophy shows throughout the menu. At dinner, crudos like Yellowfin Tuna with yuzu-ginger green apple dressing and wasabi oil sit alongside Foie Gras with strawberry confit and cardamom madeleines. Pasta courses — Rabbit Agnolotti with nettle pesto, walnuts, and morel mushrooms; Tagliatelle with Jonah crab, fava bean, and Meyer lemon — bridge the French and American sides of the kitchen's identity. Main courses range from Steamed Black Bass in spiced broth with lime and sesame to Snake River Farms Wagyu and Fragrant Spiced Lamb Chops with cucumber yogurt. A "Simply Prepared" section offers proteins finished with shishito pepper, lemon, and sriracha emulsion — confident enough to need little else.

Weekend brunch extends the range with Petrossian Caviar on a crispy potato cake, Russ & Daughters Smoked Salmon with crispy hash browns and horseradish cream, and housemade croissants alongside the full crudo and pasta selections.

Sustainability and Recognition

The partnership between Jean-Georges and L&L is grounded in shared values. The culinary team sources from local and organic farms, works with vendors at the Union Square Greenmarket, and prioritizes sustainable seafood and ethically raised meat and poultry. From lighting to furniture to ingredients, the goal is a near-zero carbon footprint — a commitment that runs through both the building and the kitchen.

The wine program earned Wine Spectator's Best of Award of Excellence in 2024, a recognition that reflects the seriousness with which Four Twenty Five approaches every element of the table — not just what's on the plate.