{"id":21333,"date":"2011-04-19T14:14:09","date_gmt":"2011-04-19T18:14:09","guid":{"rendered":"https:\/\/offmetro.com\/ny\/?p=21333"},"modified":"2025-08-21T09:56:51","modified_gmt":"2025-08-21T13:56:51","slug":"jean-georges-market-review","status":"publish","type":"post","link":"https:\/\/offmetro.com\/ny\/21333\/jean-georges-market-review\/","title":{"rendered":"In the Market for a Farm-to-Table Meal with Jean-Georges"},"content":{"rendered":"

When you first walk into the W Boston, you feel exclusive. Employees clad in all black, sleek leather furniture and silk curtains fill the hotel bar as downtempo beats waft from the speaker system. The scene is very isolated from the traditional quaint label applied to New England. Walk past the bar and into the hotel\u2019s restaurant, Market by Jean-Georges<\/strong>, and the ambiance changes almost completely. Suddenly, the elitism seems to evaporate and the air is instead filled with smiles and exquisite smells. That\u2019s exactly what Jean-Georges wants this restaurant to feel like, according to Chef de Cuisine Chris Damskey. \u201cThe hotel is a home.\u201d<\/p>\n

Much of the principle behind opening Market was built to detract from the stereotype of \u201chotel food.\u201d The menu, which varies according to the respective location of every Jean-Georges restaurant, was conceptualized to allow patrons to enjoy dishes as if they were prepared in their own kitchens, or to indulge for a special celebration. Either way, the bill of fare is always tailored to what is available locally and seasonally.<\/p>\n

\"JG

Maine diver scallops are currently found on the menu in the form of a raw sashimi with green chili paste, pistachio and Kumquat (flawlessly paired with Ginjo Sak\u00e9), one of Damkey\u2019s famed consistent raw dishes that change by season.<\/p>\n

\u201cI thought I knew what good scallops were until I came here,\u201d Damskey says, adding that \u201csince it\u2019s in the back yard, it\u2019s just ridiculous not to get them.\u201d He also cites Nantucket Bay scallops, though only allotted a short seasonality, as a valuable local resource.<\/p>\n

As for the ethics of farm-to-table and sourcing locally, Damskey views it as an issue of sustainability, community and public health. Naming eggs as a prime example of the dangers often associated with corporate farming, which he calls \u201cbig business,\u201d he often stresses the hazards of mass food production.<\/p>\n

\"lamb

For that reason\u2014and because it\u2019s meteorologically impossible to source everything locally in New England\u2014Market also sources from small farms where, though not necessarily nearby, chefs are familiar with both the farmers themselves and their agricultural practices. \u201cIt\u2019s about identifying with the actual farmer and finding out what they\u2019re passionate about,\u201d Damskey says. \u201cIt really does taste better. You\u2019re pulling it from the ground, you\u2019re making it from scratch, you\u2019re eating it.\u201d<\/p>\n

Most important to Damskey, however, is creating and bolstering an overall phenomenal dining experience, from the ingredients to the value to the surroundings. \u201cI get pumped watching people enjoy themselves and inspiring people on a day-to-day basis,\u201d he says. \u201cIt\u2019s something to keep you on your toes. To keep you evolving.\u201d<\/p>\n

Market by Jean-Georges is located within the W Boston, 100 Stuart Street in Boston\u2019s Theatre District. If the review has you hungry for more, make reservations by calling 617.310.6790 or visit <\/em>marketbyjgboston.com.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

When you first walk into the W Boston, you feel exclusive. Employees clad in all black, sleek leather furniture and silk curtains fill the hotel bar as downtempo beats waft from the speaker system. The scene is very isolated from the traditional quaint label applied to New England. Walk past the bar and into the […]<\/p>\n","protected":false},"author":71,"featured_media":21339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[331,314],"tags":[145,524,130,299,468,11258,57,421,169],"class_list":{"0":"post-21333","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-boston-massachussetts","8":"category-dining-nightlife","9":"tag-dining","10":"tag-farm-to-table","11":"tag-green","12":"tag-locally-sourced","13":"tag-luxury-hotel","14":"tag-massachusetts-guide","15":"tag-restaurant","16":"tag-sustainable","17":"tag-weekend-getaway"},"acf":[],"mv":{"thumbnail_id":21339,"thumbnail_uri":"https:\/\/offmetro.com\/ny\/wp-content\/uploads\/2011\/04\/72210_169449439738640_129985047018413_604460_6556761_n-300x199.jpg"},"_links":{"self":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/posts\/21333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/users\/71"}],"replies":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/comments?post=21333"}],"version-history":[{"count":0,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/posts\/21333\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/media\/21339"}],"wp:attachment":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/media?parent=21333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/categories?post=21333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/tags?post=21333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}