Jean Georges Steakhouse
Iced Tea
Brioche Bread – Herb Butter
Japanese Wagyu Carpaccio – Black Truffle Fritters, Lime Salt
Crispy Sushi Sampler – Salmon, Tuna, Hamachi, Crispy Rice, Chipotle Mayonnaise
Bacon-Wrapped Shrimp – Avocado, Papaya Mustard
Caesar Salad – Parmesan, Lemon, Chili, Croutons
Citrus Salad – Gorgonzola Dolce, Candied Walnuts, Basil
Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette
6oz F1 Wagyu Filet, 8oz American Wagyu Ribeye Cap, Double Lamb Chops, U4 Salt Water Prawns, Grilled Shishito Peppers
Bone Marrow – Toast, Parsley Salad, Lemon Gremolata
Crunchy Organic Chicken – Spinach, Buttery Hot Sauce
Caramelized Brussels Sprouts – Pecans, Avocado, Balsamic
Mashed Yukon Gold Potatoes – Butter
Grilled Asparagus – Lemon
Trumpet Mushrooms – Garlic, Jalapeno, Lemon
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Dehydrated Pineapple
Market Citrus – Yuzu Cream, White Chocolate, Tropical Fruit
Warm Valrhona Chocolate Cake – Vanilla Ice Cream
New York-style Cheesecake – Sour Cherry Sorbet
Last visited shortly after celebrating a decade on Aria’s second floor, before COVID-19 altered the face of dining out forever, it was alongside five others that the first visit to Jean Georges Steakhouse in thirteen months showed Chef Griffin and his team executing at an unparalleled level.
Led by Chef Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other similar Restaurants that feature far less creative cuisine.
Decorated in gold, and currently offering a somewhat limited menu via QR Code, it was at two tables in the Private Dining Room that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by buttery Loaves of Brioche and familiar appetizers such as Bacon-Wrapped Shrimp, Wagyu Carpaccio and sliced Fish draped atop pan-seared Rice.
Using Salad as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a simple Caesar and vibrant Citrus Salad also performed well, it was on a large central board the two full Bones of Marrow soon arrived with grilled Prawns, Rib Cap and F1 Wagyu, the hybrid buttery and rich which thus relegated Jean Georges quartet of Sauces mostly irrelevant, no matter how good.
Omitting the Wagyu Brisket until things are back to “normal,” Colorado Lamb standing in nicely, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken, and if in season also the crispy Brussels Sprouts with Avocado and Balsamic.
Refreshing the palate between bites with Mushrooms and Potatoes, the latter particularly indulgent, Dessert saw nothing but old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus photo-friendly Citrus and a special request for one diner celebrating his Birthday.
FIVE STARS: A recurring favorite for special occasions, and on any given night Las Vegas’ best Steakhouse, Jean Georges Steakhouse continues to shine as a result of Ingredient sourcing and Chef Griffin’s cooking with no signs of slowing in terms of quality or creativity.
RECOMMENDED: Japanese Wagyu Carpaccio, Tomato Salad, 6oz F1 Wagyu Filet, Bone Marrow, Double Lamb Chops, U4 Salt Water Prawns, Crunchy Organic Chicken, Caramelized Brussels Sprouts, Mashed Yukon Gold Potatoes.
AVOID: N/A…but Dessert without the Market Apple Pie feels wrong.
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.aria.com/en/restaurants/jean-georges-steakhouse.html
