Jean Georges Steakhouse
Brioche Bread with Herb Butter
Caramelized Foie Gras – Toasted Brioche, Chanterelles, Fig-Port Reduction / Foie Gras Brulee – Fig Jam, Fresh Figs
Grilled Octopus – Crispy Potatoes, Smoked Paprika Sauce
Bone Marrow – Toast, Parsley Salad
Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette
Beet & Frisee – Smoked Apple, Pear, Mustard Vinaigrette
Caesar Salad – Parmesan Snow, Lemon, Thai Chili
Butter Basted Tristan Rock Lobster – Drawn Butter, Lemon
Seared Diver Scallops – Manhattan Clam Chowder
Crunchy Organic Chicken – Spinach and Buttery Hot Sauce
Venison Chop – Sunchokes, Pomegranate, Bacon Braised Pears, Au Jus
Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce
Rangers Valley Tajima Wagyu Rib Cap – Braised Cabbage, Chestnut Puree
Trumpet Mushrooms – Garlic, Jalapeno, Lemon
Crunchy Potatoes – Chili, Yogurt, Herbs
Lobster Whipped Potatoes
Brussels Sprouts – Pear, Chervil, Bacon, Golden Raisin Vinaigrette
Warm Valrhona Chocolate Cake – Vanilla Ice Cream
New York-style Cheesecake – Sour Cherry Sorbet
Market Apple Pie – Maple Pecan Ice Cream
24k JG Gold Brick – Hazelnut, Chocolate, Passion Fruit-Mango Gelee
Taking advantage of two visitors and a pair of holiday weekends to revisit several of 2017’s best meals it was as a party of four that dinner was enjoyed at Jean Georges Steakhouse at Aria, Executive Sous Chef Robert borrowing the reins from Chef Griffin who was enjoying well-deserved time with family and serving a true feast on a particularly slow Friday night.
At this point a well-known favorite and frequent dining destination with guests, 2017’s refresh of décor and soundtrack plus the addition of tableside preparations elevating Jean George to a level above the likes of even Carnevino or Bazaar Meat, it was following greetings from familiar hostesses and managers that a seat was taken in front of the luminous wall of wine, an opening Champagne toast starting things off and subsequently followed by Iced Tea for some plus Wine for others.
Omitting the typical Amuse to instead focus on shock and awe from the start, one loaf of Bread proving irresistible but a second smartly set aside in favor of five courses to follow, it was alongside two full-sized boards of Jean Georges’ Bone Marrow that grilled Octopus was served as the Spanish might atop Potatoes and Paprika, though even though both were impressive they simply could not outclass a pair of Duck Liver preparations, the seasonal seared version expectedly good based on prior experience but the current Tasting Menu’s Terrine a real surprise that channels Vongerichten’s New York flagship in a thicker cut atop Brioche with Fig condiments.
Lightening things up a little before delving into meatier plates, a trio of Salads finding Tomatoes and Hearts of Palm as good as ever while Beets with Frisee and a spicy Caesar were both lightly dressed and refreshing, it was with two of each nearly finished that plates were cleared and reset for Seafood and can’t-miss Tempura Chicken, the Divers Scallops caramelized on the outside and still translucent at the center while two 12oz Tristan Rock Lobster Tails were simple and divine with a splash of Lemon plus melted Butter.
At this point already well-fed, a table to the left looking on with intrigue as a large wooden cart was wheeled over, it was prior to 14-hour smoked Brisket being carved that a sizable board of domestic Venison Chops were presented atop grilled Jerusalem Artichokes and Pears braised with Bacon, the lean Meat’s natural flavor allowed to shine while the Wagyu Rib Cap featured a crust almost as thick as the Brisket’s bark, but more subtlety that went well with Chestnut Puree and a Red Cabbage Quenelle.
Slowly enjoying bites of Brisket, the smoke-ring deeply penetrating beneath a rim of fat that will make most question the difference between “lean” and “fatty” anywhere else in the future, it was as if Robert could not help but go all-in with sides at this point, two-each of Brussels Sprouts and Mushrooms again showing off the quality of Jean Georges Produce while Griffin’s outstanding pressure-cooker fried Spuds saw some competition in the starch category from Robuchon-smooth Pommes Puree with more Lobster.
Rounding out the evening with Dessert, a classic New York Cheesecake marking its return, it seems fair to say that no one was too disappointed when the Salted Caramel Sundae was left off a four-foot board laid diagonally across the table, for as good as that Sundae is there was really only one person left taking more than a bite of the four other options and his attention was pretty much focused on the Apple Pie which only seems to get better each visit.
FIVE STARS: The best Steakhouse in a city where Beef reigns supreme only continues to get better, a combination of ingredient quality and innovation at this point completely unmatched by anyone else in town and the frequent menu changes plus daily specials creating plenty of reason for frequent return visits.
RECOMMENDED: Caramelized Foie Gras, Foie Gras Brulee, Bone Marrow, Tomato Salad, Crunchy Organic Chicken, Venison Chop, Mishima Ranch Smoked Wagyu Brisket, Crunch Potatoes, Lobster Whipped Potatoes, Market Apple Pie.
TIP: New Years Eve reservations are currently available and feature last year’s outstanding Jordan Almond Duck Breast.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.