Jean Georges Steakhouse
Brioche Bread – Herb Butter
Foie Gras Torchon – Almond, Sicilian Pistachio, Quince-Riesling Puree, Toast Soldiers
Crispy Sushi Sampler – Salmon, Tuna, Hamachi, Crispy Rice and Chipotle Mayonnaise
Seared Foie Gras – Olive, Olive Powder, Lychee Puree
Wagyu Carpaccio – Gougeres, Lime Salt, Truffle Mayonnaise and Balsamic
Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette
Kale Caesar Salad – Mint, Lemon, Parmesan Croutons
Endive Salad – Pear, Crunchy Quinoa, Buttermilk
White Truffle Risotto – Balsamic Vinegar, Maine Lobster
Shrimp – Chipotle Pepper, Yogurt, Saffron, Water Chestnuts
Scallops – Spaghetti Squash, Pepitas, Sesame Seed, Soy-Yuzu Broth
Sea Bass – Miso-Yuzu Glaze, Maitake Mushroom
Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce
Bone Marrow – Toast, Parsley Salad
Mashed Potatoes – Butter, Black Truffles
Tempura Squash – Honey Caramel, Alba White Truffles
Onions – Hazelnut Brown Butter, Mint, Lime
8oz Prime Filet Mignon / 24oz Wagyu Tomahawk / Lamb Chops / 36oz Prime Porterhouse
Lamb Chops / 24oz Wagyu Tomahawk / 8oz Prime Filet Mignon / JG Cheeseburger – Truffle Mayo, Brie, Yuzu Pickles / Hand Cut Fries – Black Truffles
Chimichurri, Housemade Hot Sauce, Soy Miso Butter, Béarnaise and JG Steak Sauce
Crunchy Potatoes – Chili, Yogurt, Herbs
Crunchy Organic Chicken – Spinach and Buttery Hot Sauce
Brussels Sprouts – Avocado, Pecans, Balsamic Vinegar
Trumpet Mushrooms – Garlic, Jalapeno, Lemon
Warm Valrhona Chocolate Cake – Vanilla Ice Cream / New York-style Cheesecake – Sour Cherry Sorbet / Market Apple Pie – Maple Pecan Ice Cream
Warm Valrhona Chocolate Cake – Vanilla Ice Cream / Lemon Pound Cake – Strawberry Sorbet / Market Apple Pie – Maple Pecan Ice Cream
Salted Caramel Sundae – Fudge Sauce, Candied Peanuts, Popcorn
It was October 2015 when Jean Georges Steakhouse at Aria first stirred interest, the Restaurant described by a local culinary curmudgeon as “Prime’s hipster cousin” suddenly producing Food that looked far more interesting than that at Bellagio thanks to the relocation of Chef Sean Griffin, and on Saturday as a it was Griffin and his team who managed to raise the bar even higher.
Now the eleventh visit to Aria’s only remaining second story Restaurant since opening, this time on the eve of CES with a group large enough to fill a Private Dining Room labeled “Chef’s Table,” it was minutes to 6:30pm that ten guests were led to a space customizable for lights and music, the atmosphere made even better by educated service including several tableside presentations from both Sean and Chef Robert Phillips.
Presented in five courses over the course of three hours, Prix Fixe Carte Blanche deferred to the kitchen as some guests sipped Wines by the glass, it was shortly after the Steakhouse’s golden Brioche that a mix of old and new arrived, the crispy Rice beneath raw Fish and Gougeres draped in razor-thin Beef as good as ever while two styles of Foie Gras impressed first seared with a mixture of sweet and savory but then more so chilled and reminiscent of Halva thanks to a Almonds in the Terrine and Pistachios ground on top.
Moving next to Salad, Griffin’s skills with Produce and willingness to create fully-Vegan meals inside a Steakhouse perhaps even more striking than the high-quality Animals featured, those craving Tomatoes in the middle of Winter should take heed of Jean Georges thick slices topped in Hearts of Palm and creamy Coconut, though seasonal items including Caesar a la Kale and crisp Endives topped with Pears plus toasted Quinoa are equally well balanced and built to share.
Onward to the Sea at this point, all guests waiting with bated breath as Chef Phillips shaved White Truffles over textbook Risotto with Lobster, Balsamic Vinegar and lots of Butter, it was in three additional plates that Vongerichten’s influence was clearly evident, the Shrimp given a bit of spice cooled by Yogurt while both the signature Sea Bass and seasonal Scallops saw Citrus with Soy build layers of flavor that highlight Meat and Produce without being overwhelming.
Attempting best to graze without going all-in thus far, previous experience still not fully preparing guests for what was about to happen, it was on two large carts that boards of Meat were wheeled in hot off the grill, the Mishima Ranch Brisket immediately catching eyes as Sean sliced through it like Butter while Robert pulled out a blowtorch to caramelize two half-femurs of Bone Marrow tableside.
Again mixing signatures with specials as Sides, the Mushrooms and three styles of Spuds all remaining worthwhile choices, those seeking something new were treated to tender Onions with Hazelnuts as well as Brussels and Pecans, though neither those nor anything else served on this night could compare to Honey-soaked Squash that was smashed and Tempura-fried before being topped liberally with White Truffles from Alba.
Not forgetting about the Meat, both Beef and Lamb as well as Las Vegas’ best Fried Chicken all accounted for, most agreed that the Porterhouse and Tomahawk were standouts though one attested Filet Mignon with Béarnaise was “pure heaven” while two of JG’s Wagyu-Fat-fortified Cheeseburgers also lived up to a personal belief that it is still the best gourmet combination of Patty and Toppings tasted to date.
Saving a sliver of stomach space for Dessert, though making sure not one bit of Squash went to waste, it was mostly classics that comprised two platters alongside a Salted Caramel Sundae for the youngster, recently-debuted Lemon Pound Cake offering a delicate crumb and lots of flavor but still not enough to supplant Jean Georges Market Apple Pie as the “must have” finish to any visit.
FIVE STARS: Even just sticking to the classics Jean Georges Steakhouse would stand out as a result of Ingredient sourcing and Chef Griffin’s skills, but for those willing to give their keys to the kitchen there is not a shred of doubt that Aria Las Vegas is home to America’s most complete and creative Steakhouse.
RECOMMENDED: Foie Gras Torchon, Wagyu Carpaccio, White Truffle Risotto, Tempura Squash, JG Cheeseburger, Bone Marrow, Smoked Wagyu Brisket, Crunchy Organic Chicken, Crunchy Potatoes, Market Apple Pie.
TIP: Online Menu is currently up-to-date, so anything not seen there is either upcoming or was a Chef’s Table Special.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.