Jean Georges Steakhouse
Lychee Raspberry Bellini – Prosecco
Brioche Bread, Herb Butter
Golden Osetra Caviar Egg Toast
Pumpkin and Sesame Seed crusted Foie Gras, Sweet and Sour Sugar Pumpkin Butter, Shiso
Bacon Wrapped Shrimp, Avocado, Papaya Mustard
Japanese Wagyu Carpaccio, Black Truffle Fritters, Lime Salt
Crispy Sushi Sampler – Salmon, Tuna, Hamachi, Crispy Rice, Chipotle Mayonnaise
Arugula and Shaved Brussels Sprouts Salad, Manchego, Dill
Tomato Salad, Hearts of Palm, Coconut
Wedge Salad, Blue Cheese, Bacon, Tomato
Ribeye Cap, Filet Mignon, F1 Wagyu NY Strip, Bone in Ribeye, Shishito Peppers
Crunchy Organic Chicken, Spinach, Hot Sauce
Shrimp Risotto, Mushroom, Lemon, Parmesan
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Bone Marrow, Lemon Gremolata, Toast Soldiers
Tempura Mushroom, Honey, Autumn Black Truffle
Crunchy Potatoes, Chili Yogurt, Herbs
Roasted Brussels Sprouts, Chili, Mint, Aged Pecorino
Roasted Trumpet Mushroom, Chili Honey, Fried Herbs
Whole Roasted Celery Root, Butter, Alba White Truffles
Double Espresso and Ice
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
NY Cheesecake, Sour Cherry Sorbet
Market Citrus, Yuzu Cream, White Chocolate, Tropical Fruit
Pumpkin Creme Brulee, Pomegranate Sorbet
Last visited in June, and fifteen times prior including a yearly tradition kneecapped by the pandemic, it was alongside four others on Saturday night that Jean Georges Steakhouse once again found Chef Sean 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 like-Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a rounded table that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by indulgent Caviar Toast, buttery Loaves of Brioche and familiar appetizers such as Bacon-Wrapped Shrimp, Wagyu Carpaccio and sliced Fish draped atop pan-seared Rice.
Always inventive, Foie Gras with Pumpkin Butter and Seeds absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a hearty Wedge and complex plate of Arugula also lightened the load before full Bones of Marrow alongside Rib Cap, Filet and F1 Wagyu cooked Medium Rare.
Omitting the Wagyu Brisket until things are back to “normal,” Shrimp Risotto 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 fried Mushrooms with Honey and Truffles.
Refreshing the palate between bites with Mushrooms, Vegetables and Potatoes, plus a whole Celery Root shaved liberally with White Truffles, Dessert saw Pumpkin Crème Brulee plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus photo-friendly Citrus.
FIVE STARS: Lots of people like to misappropriate terms like “farm-to-table” or “chef-driven” to differentiate their idea from others, but if one wants the very best of what Vegas has to offer there’s no finer place to trust the Chef than at Jean Georges Steakhouse at ARIA where Chef Griffin continues to create sides and starters every bit on par with the stunning selection of Meats.
RECOMMENDED: Japanese Wagyu Carpaccio, Tomato Salad, Foie Gras, F1 Wagyu NY Strip, Bone Marrow, Crunchy Organic Chicken, Crunchy Potatoes, Tempura Mushroom, Cheesecake.
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
