Jean Georges Steakhouse
Brioche, Herb Butter
Char Grilled Octopus, crispy potatoes, smoked paprika aïoli
Japanese Wagyu Carpaccio, comte cheese fritters, truffle aïoli
Bacon Wrapped Shrimp, Harry’s Berries strawberry mustard
Foie Gras, pistachio-honey-thyme, rhubarb poached in strawberry juice, elderflower, kaffir lime
Red Leaf Lettuce Caesar Salad, parmesan cheese, lemon, chili
Tomato Salad, heart of palm & coconut vinaigrette
Arugula Salad, shaved asparagus, manchego cheese, green olive dressing
6oz F1 Wagyu Filet, 10oz F1 Wagyu NY Strip, Double Lamb Chops, Blisterd Shishito Peppers, Bone Marrow, lemon gremolata, toast
Veal Milanese, warm potato salad, sugar snap peas, horseradish
Crunchy Organic Chicken, spinach & buttery hot sauce
Tender Broccoli de Cicco, sicilian pistachio, chili & mint
Morel mushrooms, shallots, chives, warm sabayon of smoked bacon, spring onion
Spring peas, fava beans, potatoes, ramp butter
Market Apple Pie, Maple Pecan Ice Cream
Creme Brulee, Harry’s berries Sorbet, Streusel
NY Cheesecake, Raspberry Sorbet
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Last visited in December, a total of twenty-five times prior including a yearly tradition, it was alongside two others on Thursday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean 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 in the room’s center that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as Charred Octopus and truffled Wagyu Carpaccio atop Pate a Choux plus seasonal Bacon-wrapped Shrimp with Strawberry Moustarde.
Always inventive, Foie Gras with Rhubarb and textural elements 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 delicate Caesar and Arugula with Asparagus also lightened the load before Strip and Filet of F1 Wagyu cooked Medium Rare.
Adding a few seasonal sides, sauteed Broccoli de Cicco juxtaposing Las Vegas’ best Fried Chicken, Veal Milanese performed expectedly well while Morels in Bacon Sabayon and Crunchy Potatoes with Ramp Butter threatened to steal the spotlight.
Rarely rethinking the sweet stuff Dessert again saw Creme Brulee with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Apple Pie.
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