The Mercer Kitchen

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83 Very Good

Jean-Georges Vongerichten reveals how a few ingredients can create flavors that are lucid and compelling.

99 Prince St., New York, NY, 10012

212-966-5454

http://www.themercerkitchen.com

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The lowdown

Within Christian Liaigre’s conversion of a catacomb into a sultry, shadowy quartet of fluid yet diverse sectors, chef-owner Jean-Georges Vongerichten reveals how a few ingredients can create flavors that are lucid and compelling. Olive and radicchio join stewed rabbit, mint and coriander ring sea-bass carpaccio, tomato soup is sparked by chile pepper and crabmeat. You may be sorry you never sprang for that loft on Spring.

What you need to know

Insider Tips Fits large parties of up to 22 (banquet table), 55 (semi-private dining), seated restaurantwide buyout (200), and reception (350).

Recommended DishesSteamed skate; Maine lobster.

DrinksFull Bar

Noise LevelCivilized