Jean Georges’ ABC Kitchen
A culinary master’s signature on Flatiron.
In a neighborhood brimming with culinary talent, few names carry the global gravitas and enduring creativity of Jean-Georges Vongerichten. With a career spanning continents and decades, this Michelin-starred master continues to set the standard — not just in fine dining, but in conscious cooking. In New York City’s Flatiron district, his influence shines brightly through three exceptional restaurants that form a progressive culinary trilogy: Jean-Georges’ abc kitchen, abc cocina, and abcV.
“I’ve always loved this neighborhood and always wanted to open a restaurant (or three!) just steps from the Union Square Greenmarket,” he said. “Union Square and Flatiron are so accessible to people coming from neighboring boroughs, states, and beyond. We wanted to be at the forefront of the farm-to-table movement, so we opened the abc restaurants right near the market.”
Each restaurant is a chapter in Jean-Georges’s ongoing story. It began in Alsace, France, and has been shaped by apprenticeships under the likes of Paul Bocuse and explorations through the vibrant food cultures of Thailand, Hong Kong, and Singapore. Jean-Georges’s signature is unmistakable: a balance of intensity and lightness, globally-inspired ingredients, and an uncompromising devotion to flavor and experience.
Jean-Georges’ ABC Kitchen: Seasonal, Sustainable, Sophisticated
Opened in 2010, abc kitchen feels both rooted and revelatory. Its elegant, rustic interior with its rich reclaimed wood and organic textures reflects the mission to honor seasonal, local ingredients with refined technique and global flavor. Executive chef Ayaka Guido carries the torch of Jean- Georges’s vision, presenting vibrant plates that feature produce from a trusted network of farms, including Norwich Meadows and Eckerton Hill.
“When designing a restaurant, we always draw inspiration from the neighborhood,” he said. “With the farmers market just steps away, we wanted to honor it by incorporating its essence while still making it our own. Flatiron and Union Square are such vibrant mixes of cultures and cuisines, we wanted to reflect that energy and contribute to the area’s diverse offerings, from retail to restaurants.”
At abc kitchen, a carrot might be the star of the plate, glazed with citrus and ginger; a roast chicken might arrive with subtle heat and sweetness layered from a chili glaze and fresh herbs. There’s a quiet reverence in the details — one that speaks to the care behind every dish and every farmer who made it possible.
Jean-Georges’ abc cocina: Global Spice Meets Candlelit Soul
A few steps away, abc cocina reveals a different side of the Jean-Georges ethos — one that’s sultry, social, and full of Latin flair. With its moody lighting and inviting communal tables, the restaurant invites guests into a lively world of shareable small plates and bold, international flavors. Here, dishes like crispy fish tacos, roasted beets with habanero, and spiced chocolate cake are served alongside vibrant pitchers of house-made margaritas and sangria.
Guido, also the executive chef at cocina, orchestrates a menu that dances between Latin America and the market stalls of Union Square, with Jean-Georges’s signature fusion of precision and play. It’s no wonder the restaurant pulses with energy, whether it’s date night or weekend brunch, abc cocina always feels like a celebration.
Jean-Georges’ abcV: Wellness Reimagined
Last but certainly not least is abcV, the most visionary of the three — a love letter to the future of food. Born from Jean-Georges’s personal wellness journey and a growing global shift toward plant-forward eating, abcV is a luminous, 75-seat space that feels more like a sanctuary than a restaurant.
“Yes, they’re all different,” he said of the three concepts, “but what ties them together is the emphasis on sourcing locally and creating a family-style dining experience. Those two elements reflect how I like to eat. The menus are constantly evolving; we’re always experimenting and offering specials. That spirit of change reflects my own nature to stay curious, to push creative boundaries, and to always try something new.”
Under the culinary direction of executive chef Neal Harden and pastry chef Ashley Drum, abcV delivers high-vibration dishes that are as creative as they are nourishing. From chickpea hummus with za’atar to dosas with turmeric and coconut yogurt, every item on the menu proves that meatless dining can be bold, indulgent, and deeply satisfying. Open for breakfast through dinner, the space is energized by its sun-and- moon inspired interiors, echoing the restaurant’s ethos of balance, love, and sustainability.
Shaping the Soul of the Neighborhood
“The evolution of Flatiron has been really exciting to watch. It’s gone from a quieter, under-the-radar part of the city to a vibrant hub with so much energy, creativity and style,” said Jean-Georges. “I think hospitality plays a big role in shaping that energy. Restaurants and hotels become gathering spaces; they set the tone for how people experience the neighborhood. When we focus on thoughtful design, seasonal and local food and creating spaces that feel welcoming and inspiring, we are not just serving guests — we are helping define the character of the area. Hospitality can help make a neighborhood feel alive.”
And when he’s not in his own kitchens, you might find the master chef popping into neighborhood favorites like Breads Bakery, Cote, Coqodaq, or grabbing a coffee at Devoción. “Rescue Spa is also a great local wellness spot,” he added.
Jean-Georges isn’t slowing down, either. “We’re opening abc kitchens in Dumbo soon. It will be the first time all three restaurants will be under one roof — a blend of all three from the menu to the design,” he shared.
Across all three restaurants, Jean-Georges Vongerichten’s abc Kitchen, abc Cochina, and abcV, his influence is clear, but so is his humility. He remains a chef at heart, often found behind a stove, still thrilled by the simplicity of street food in Thailand or a perfectly ripe market tomato in New York. With over 60 restaurants around the world, his empire is vast, but in Flatiron, his philosophy is distilled into a trio of unique yet united experiences, each offering a taste of something larger than the plate itself. Jean-Georges has never been just a chef. He is a curator of connection, a champion of conscious eating, and a pioneer who reminds us that food, at its best, is a love story — between land, culture, and community.