Jean Georges Steakhouse
Lychee Raspberry Bellini
Brioche, Herb Butter
Endive, Pink Pearl Apple, Bartlett Pear, Blue Cheese Vinaigrette, Pecans, Herbs
Foie Gras, Figs, Brioche, Chewy Granola
Butternut Squash Soup, Whipped Parmesan, Sourdough Croutons
Chilean Sea Bass, Miso Yuzu Glaze, Maitake Mushroom / Soy Glazed Short Rib, Apple-Jalapeño Purée, Rosemary Crumbs
Bacon Wrapped Berkshire Pork Chop, Apple Compote, Caramelized Cabbage
F1 Wagyu Ribeye, F1 Wagyu Rib Cap, Bone Marrow, Crunchy Chicken
Crunchy Potatoes, Chili Yogurt, Herbs
Black Truffle Mac n’ Cheese
Mashed Potatoes
Glazed Carrots
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Pumpkin Sundae – Mini Roasted Pumpkin & Spiced Pecan
NY Cheesecake, Sour Cherry Sorbet
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Market Apple Pie, Maple Pecan Ice Cream
Last visited in October, and twenty times prior including a yearly tradition kneecapped by the pandemic, it was alongside three others on Wednesday night that Jean Georges Steakhouse once again found the kitchen executing at a high 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 table near the back that carte blanche was deferred to Robert Phillips acting in Sean’s place, Wine and Cocktails quickly followed by buttery Loaves of Brioche and a complex plate of Endives shaved with Fruit.
Always inventive, Foie Gras with Granola and Figs predictably stunning, Soup served as a segue to Meats, Butternut Squash Soup with Whipped Parmesan lightening the load before signature Sea Bass plus portions of Soy Glazed Short Rib on the same plate.
Adding a few new specials, Bacon-wrapped Pork Chops just as good as F1 Wagyu Rib Cap and Ribeye cooked Medium Rare, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken or seasonal sides such as November’s Glazed Carrots.
Refreshing the palate between bites with Mac, Vegetables and Potatoes in two forms Dessert featured a Pumpkin Sundae plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics followed by Cheesecake plus exceptional Apple Pie.
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: Foie Gras, F1 Wagyu Rib Cap, Soy Glazed Short Rib, Crunchy Organic Chicken, Bone Marrow, Bacon Wrapped Berkshire Pork Chop, Crunchy Potatoes, Cheesecake, Apple Pie.
AVOID: N/A
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
