Jean Georges Steakhouse
Brioche Rolls, Herb Butter
Bacon Wrapped Shrimp, Avocado, Papaya Mustard
Japanese Wagyu Carpaccio, Black Truffle Fritter, Lime Salt
Char Grilled Octopus, Avocado, Jalapeno, Lime Emulsion
Crispy Sushi Sampler – Salmon, Tuna, Hamachi, Crispy Rice, Chipotle Mayonnaise
Foie Gras, White Peach & Nectarine Compote, Honey, Cardamom, Chipotle, Microplaned Amaretto Candied Almonds
Spinach Salad, Harry’s Strawberries, Strawberry-Shallot Ice Wine Vinaigrette, Elderflower, Blue Cheese, Bacon, Crushed Hazelnuts
Caesar Salad, Parmesan, Lemon, Chill
Tomato Salad, Hearts of Palm, Coconut, Avocado
Crunchy Organic Chicken, Spinach, Hot Sauce
Soy Glazed Short Rib, Apple, Rosemary
Chilean Sea Bass, Miso Yuzu Glaze, Maitake Mushroom
New York Strip, Ribeye Cap, F1 Wagyu Filet, Bone Marrow, Lemon Gremolata, Grilled Shishitos
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Truffle Mac n Cheese
Mashed Yukon Gold Potatoes, Butter
Trumpet Mushrooms, Garlic, Jalapeno, Lemon
Grilled Asparagus, Lemon
White Corn, Chili, Lime, Chives, Manchego Cheese Foam
Spring Snap Peas, Black Pepper, Lime
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Market Citrus, Yuzu Cream, White Chocolate, Tropical Fruit
New York Cheesecake, Sour Cherry Sorbet
Last visited in February, at limited capacity with masks still abundant, it was alongside five others on Thursday night that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level with social distancing restrictions lifted.
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 buzzing with activity, it was at a long table 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.
Expanding the menu with increased capacity, charred Cephalopod and seared Foie Gras with Stone Fruits each stunning, Salads served 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 Strawberry Salad also lightened the load before two full Bones of Marrow alongside Rib Cap, Strip and F1 Wagyu.
Omitting the Wagyu Brisket until things are back to “normal,” Short Rib and Sea Bass 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 Elotes-style Corn with Manchego Cheese Foam.
Refreshing the palate between bites with Mushrooms, Vegetables, Mac 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.
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, Foie Gras, 6oz F1 Wagyu Filet, Bone Marrow, Soy Glazed Short Rib, Crunchy Organic Chicken, White Corn, 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.
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