Jean Georges Steakhouse
Iced Tea
Brioche Bread, Herb Butter
Arugula and Shaved Brussels Sprouts Salad, Manchego, Dill
Japanese Wagyu Carpaccio, Black Truffle Fritters, Lime Salt
Char-grilled Octopus, Sweet & Spicy Peppers, Smoked Paprika, Crunchy Potatoes
Foie Gras, Figs glazed with Grand Marnier, Banyuls, Warm Spices, Chewy Fig Granola
A5 Mishima Rib Eye Cap, Piedmontese All Natural Filet Mignon
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Crunchy Organic Chicken, Spinach, Hot Sauce
Roasted Brussels Sprouts, Chili, Mint, Aged Pecorino
Roasted Trumpet Mushroom, Chili Honey, Fried Herbs
Pommes Puree, Butter
Bone Marrow, Lemon Gremolata, Toast Soldiers
Soy Glazed Short Rib, Apple, Rosemary
Fried Delicata Squash, Wildflower Honey, Parmesan Cheese, White Truffle
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Market Apple Pie, Maple Pecan Ice Cream
Last visited in October, and seventeen times prior including a yearly tradition, it was somewhat last-minute that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level on Thursday.
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 quiet table that carte blanche was deferred to the kitchen, Beverage service quickly followed by buttery Loaves of Brioche and appetizers such as Wagyu Carpaccio plus complex plate of Arugula with shaved Sprouts and Cheese.
Always inventive, Foie Gras with Figs and Granola brightened by Baking Spices, Octopus served as a segue to grilled Meats, the snappy Cephalopod decidedly Spanish prior to full Bones of Marrow alongside A5 Wagyu and Grass-Fed Piedmontese that is lean yet tender and rich.
Omitting the Wagyu Brisket until things are back to “normal,” Jean George’s Soy Glazed Short Rib 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 Squash with Honey and White Truffles.
Refreshing the palate between bites with Mushrooms, Vegetables and Potatoes, Dessert saw Apple Pie make a triumphant return along with Chef Vongerichten’s Chocolate Cake served with tableside theatrics.
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, Foie Gras, Octopus, A5 Mishima Rib Eye Cap, Piedmontese All Natural Filet Mignon, Bone Marrow, Crunchy Organic Chicken, Tempura Squash, Market Apple Pie.
AVOID: N/A.
TIP: Online Menu is currently up-to-date, though daily specials are exactly that.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.aria.com/en/restaurants/jean-georges-steakhouse.html
