Jean Georges Steakhouse
2015 Moet Champagne
Brioche Bread with Herb Butter
Golden Osetra Caviar, Egg Toast, Herbs
Japanese Old Fashioned with Ginger, Thyme Lemonade with Kettle One Citron, Cognac-Grand Marnier Side Car
Wagyu Carpaccio, Gougeres, Lime Salt, Truffle Mayonnaise and Balsamic
Heirloom Tomatoes, Cherries, Blueberries, Raspberries, Gold Peppers, Persian Cucumbers, Red Wine Vinegar, Aged Balsamic and Basil
Japanese Snapper, Pickled Cherry Peppers, Mint and Toasted Sesame Seeds
Sweet Corn Soup, Lime, Chili, Ginger, Lemongrass and Cilantro
Bacon Wrapped Shrimp, White Peach Mustard, Horseradish, Lime and Elderflower
Pepper Crusted Foie Gras, Cherries, Marcona Almond, Lime, Toasted Brioche, Celery, Amaretto
Crunchy Organic Chicken, Spinach and Buttery Hot Sauce
Roasted Mikuni Wild Harvest Halibut, Crunchy Potatoes, Tangy Peppers
Mishima Ranch Smoked Wagyu Brisket, Black Pepper, Soy and Fermented Bean Sauce
Mishima Ranch Short Rib with Citrus, Garlic, Chipotle, Ancho and Chive Blossom
Greeley Colorado Rack of Lamb, Smoked Chili Glaze
1/2 lb King Crab Legs
U4 Salt Water Prawns with Butter and Parsley
Bone Marrow, Toast, Parsley Salad
Black Truffle Corn Polenta
Sauteed Broccolini, Chili Flake and Lemon
Tempura Fried Cauliflower with Emulsified Hollandaise
Double Espresso, Ice
Market Apple Pie, Maple Pecan Ice Cream
Salted Caramel Sundae, Fudge, Candied Peanuts, Caramel Popcorn
Strawberry Linzer, Strawberry Ice Cream, Strawberry Meringue, Strawberry Sorbet, Dehydrated Strawberries, Fennel Blossom
Gold Bar, Hazelnut, Chocolate, Passion Fruit-Mango Gelee
When Jean Georges Steakhouse closed its doors in June for a touch up there was an audible sigh of relief, a hotel that has not been shy to blow up concepts instead doing right by simply brightening the façade and updating wallpaper while Chef Sean Griffin benefitted from a trip to help the boss open up shop in Los Angeles and a return to new menus, a kitchen Herb garden and some fun service items.
Using the clever slogan of “The only thing aging is our Steaks” throughout the update, though in reality the dining room had always been one of the most modern of Las Vegas’ top-tier Steakhouses, it was as a party of three that a visit was paid to the newly re-opened space just one day after Chef Vongerichten had departed, the facility changes only obvious to regulars looking for them while the seasonal menu update speaks to a restaurant continuously focused on perfecting each guest’s dining experience.
If anything less-stylized than prior, abstract Cows gone but overhead music still energetic with the wall of wine untouched and new chairs apparently coming soon, it was after greetings at the podium that guests were led to a table with good lighting towards the back of the room, Chef Griffin stopping by to say hello along with the GM and a Carte Blanche Dinner soon to start with a glass of Bubbles and Parker House-inspired Brioche served with Herb Butter.
Frequently starting tasting menus with Caviar, the Egg Caviar one of those beloved signatures still offered daily at his Michelin 3* New York Flagship, it was on a sous vide Egg Yolk sandwiched between Buttered Brioche that a heap of Golden Osetra was piled to begin a three-hour night unveiled in five courses, three refreshing and well balanced Cocktails arriving just moments before the Steakhouse’s signature Wagyu Carpaccio Gougeres, a bright Tomato Salad featuring an Intuitive Forager’s bounty and a ‘very Jean Georges’ plate of Japanese Snapper with Pickled Cherry Peppers, Mint and Toasted Sesame Seeds that was served as part of a Wine dinner the evening prior.
Continuing to work with certain ingredients, an ‘if it isn’t broke, don’t fix it’ sort of mentality that currently sees Griffin’s Bacon Wrapped Shrimp prepared with White Peach Mustard and just a touch of Horseradish, those who’ve been lucky enough to try Jean George Steakhouse’s Foie Gras in the past will be happy to see the Pepper Crusted Steak is back with a Marcona Almond Crunch and Strawberries, though the version on this particularly night was instead offered with reduced Black Cherries and Celery Leaf plus a kiss of Amaretto.
Slowly enjoying Sweet Corn Soup poured tableside, the heat, Citrus and Ginger all speaking volumes about Sean’s ability to adapt Vongerichten’s style to the season, course three included a flaky filet of Mikuni Wild Harvest Halibut paired to crunchy Potatoes and pickled Peppers, the Organic Chicken served next to it still Sin City’s best Fried Bird and easily large enough to be shared for those dining on a budget.
Anticipating big things as part of the entrees, the menu now even more loaded in top quality cuts from some of the World’s best purveyors than before, it was with a tableside show that Chef Griffin and a waitress prepared three types of protein; Lamb Chops with a light kick grassy and tender while Short Ribs dressed in Flowers required no more than a spoon to be liberated from the Bone, a whole Wagyu Brisket still jiggly when presented proving buttery soft to the knife with fat completely melted beneath the beautifully charred bark rich with flavors of housemade Doenjang.
Going Surf n’ Turf with a half-pound of King Crab Legs and forearm-size Prawns soaked in Butter, sides on this particular night continuing to speak volumes about Jean George’s ingredients, the Robuchon-esque Potatoes and head-turning Bone Marrow once again earning “must order” approval while the Sweet Corn Polenta with Truffles, Spicy Broccolini and Tempura’d Whole Cauliflower were all new additions that continued to display the Restaurant’s dominance in a city where places like Carnevino and CUT also strive to make the items served *with* the Steak an equally integral part of the meal.
At this point pretty well sated, or in other words stuffed, it was alongside an Iced Double Espresso that two familiar faces were presented alongside a returned seasonal favorite and one new showstopper, the Apple Pie still head and shoulders above any other in Sin City while Harry’s Strawberries came in a half-dozen forms as part of the buttery Linzer with a hint of Licorice, the 100% Jean Georges Gold Bar outperforming a personal bias against Passion Fruit by mellowing the oft-cloying flavor with creamy Hazelnut Mousse, Mango and plenty of Milk Chocolate.
FIVE STARS: Though many well-traveled diners may poo-poo Las Vegas as the land of Celebrity Chefs and enormous dining rooms, Jean Georges Steakhouse definitely fitting the bill on both accounts, it would be hard for anyone to name a better collection of Steaks, Sides and Entrees than what is on display at Aria’s 2nd Floor elderstatesman in 2017, the recent renovations making the space even more inviting while the kitchen led by Sean Griffin continues to perform on a World Class level even when filled.
RECOMMENDED: Wagyu Brisket, Crunchy Organic Chicken, Wagyu Carpaccio, Pepper Crusted Foie Gras, Bone Marrow, Corn Polenta, Market Apple Pie, Strawberry Linzer.
AVOID: Passion Fruit is still not a favorite, though this version rival’s that of a similar composition at Gwen in Los Angeles for most mild use of the ingredient in a Dessert. Also, items like the Cauliflower and Corn Polenta were served as off-menu specials and may not be available every day.
TIP: 5:30p-10:30p daily and still offering the six-course tasting for a bargain price of $130 per diner.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.