Jean Georges Steakhouse
Brioche Bread with Herb Butter
Moet & Chandon Imperial Brut Champagne
Golden Osetra Caviar, Egg Toast, Herbs
Wagyu Carpaccio, Gougeres, Lime Salt, Truffle Mayonnaise and Balsamic
Heirloom Tomatoes, Burrata, Blackberries, Blueberries, Raspberries, Red Peppers, Golden Peppers, Cucumbers, Red Wine Vinegar, Aged Balsamic and Basil
Burrata, Heirloom Tomatoes, Balsamic, Olive Oil, Toast
Black Pepper Shrimp, Dried Pineapple, Garden Herbs
BBQ Baby Back Pork Ribs, Tamarind BBQ, Lime
Pepper Crusted Foie Gras, Strawberry-Rhubarb Jam, Marcona Almond
Soy Glazed Short Rib, Apple Slaw, Rosemary
Short Rib Dumplings, Braised Mushrooms, Pan Jus
18oz Bone-In Dry-Aged Ribeye / 6oz Tajima Australian Wagyu Filet / Lamb Rack Bolognese / U4 Salt Water Prawns with Butter and Parsley
Crunchy Potatoes, Chili Yogurt, Herbs
Black Truffle Mashed Potatoes
Sauteed Corn, Manchego, Chile, Lime
Bone Marrow, Toast, Parsley Salad
Trumpet Mushrooms, Garlic, Jalapeno, Lemon
Double Espresso, Ice
Salted Caramel Sundae, Fudge, Candied Peanuts, Caramel Popcorn
Strawberry Linzer, Strawberry Ice Cream, Strawberry Meringue, Strawberry Sorbet, Dehydrated Strawberries, Fennel Blossom
Gold Bar, Hazelnut, Chocolate, Passion Fruit-Mango Gelee
While some may argue the virtues of Chicago or New York there is little doubt that Las Vegas is America’s Steakhouse-Central, nearly every property On-Strip possessing at least one place to get a good piece of grilled Beef but none so frequent to change their Menu as Jean Georges Steakhouse at Aria where Chef Sean Griffin and his team have raised the bar so high that each visit sees guests old and new impressed by something new, whether it be Vegetable, Grain or Protein.
Quickly becoming a staple of dining out, the recent makeover lightening the space a bit and switching the soundtrack from pumping EDM to the sort of place where one might hear anything from recent Top 40 to Three Dog Night to the Guess Who, it was as a party of four that Carte Blanche was once again given to the Chefs from a table to the left of the entry-way, the night unfolding as five courses over two hours and once again containing an abundance of new plates and plenty of Food.
Visiting for the first time with Chef Griffin out of town, an event in Singapore with Jean Georges requiring his presence but Sean stating that he is very comfortable with his current crew to execute a great meal, it was with greetings from Executive Sous Chef Robert that things got underway, friends enjoying several Asian-inspired Cocktails while Champagne was poured for all to pair with a new and improved Egg Toast featuring not one, but two Yolks and big dollop of Caviar.
Of course presenting a few classics in addition to off-menu specials and items to be launched in fall, three of those present at the table marking their first visit to Jean George Steakhouse, it was immediately after finishing off warm Bread with Herb Butter that two Salads and the famous Wagyu Carpaccio arrived, the creamy Gougeres draped in Beef with bold notes of Truffle as good as ever while Produce from The Intuitive Forager featured a late summer bounty of Heirloom Tomatoes, Peppers and Berries intermingling with old Balsamic and fresh Burrata.
Again going old and new for course two, the famous Baby Back Ribs meaty, moist and elegantly spiced after a twist of Lime atop Tamarind Glaze, those looking for something with a bit more heat will be happy to see the Autumn arrival of Black Pepper Shrimp, the snappy Crustaceans butterflied and lined up alongside Pineapple chunks that eat like Marshmallows while the seared Foie Gras remains as impressive as ever in its seasonal composition with Strawberry-Rhubarb Jam and Almond textures.
Never disappointing with Short Rib, a friend at that table who orders the dish at every restaurant possible quickly deeming the Soy Glazed Meat served with only a spoon and fork the best he’d ever tasted, it was with a side-dish of Dim Sum made from the same that the table was set for a feast, the original board actually too big and thus requiring re-plating in the kitchen to serve the Medium-Rare Dry-Aged Ribeye, Jumbo Prawns and supple Australian Wagyu plus a clever riff on Rack of Lamb topped in shredded Parmesan and thick, meaty Lamb Bolognese.
Sticking to the menu for sides, all of them obviously new for first timers, it was with full stomachs that most picked at Summer Corn and beautiful Trumpet Mushrooms tossed with Jalapenos while both Mashed and Crunchy Potatoes went quick, as too did the further table-crowding Bone Marrow that none but Vegetarians should leave Jean Georges Steakhouse without tasting.
With 3/4 of the table waving white towels, the promise to ‘try one bite’ of Dessert expectedly becoming a couple bites from all but one, it was with a Double Espresso on Ice that three sweets were enjoyed, the Salted Caramel Sundae a classic not going anywhere soon while the Linzer is a visit-worthy seasonal dish and even the light flavor of Passion Fruit is not enough to make Jean Georges Gold Bar any less impressive in terms of taste, presentation or its multitude of textures.
FIVE STARS: Not running at quite as high a volume as usual, the Golovkin vs. Canelo match ongoing as the meal began emptying many of Aria’s Restaurants until later, it nonetheless speaks volumes about the team at Jean Georges Steakhouse that such a great meal was served even when Chef Griffin was out of the country, thus furthering a personal belief that at this moment there is no better Steakhouse in town for repeat visits…and probably not a better one in the country, either.
RECOMMENDED: Wagyu Carpaccio, Foie Gras, Short Rib, Dry-Aged Ribeye, Crunchy Potatoes, Bone Marrow, Strawberry Linzer, Gold Bar.
AVOID: Filling up on that excellent Bread. You will be challenged.
TIP: Lamb Bolognese and Black Pepper Shrimp coming in Fall, make a reservation for at least the former and probably both.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
https://www.aria.com/en/restaurants/jean-georges-steakhouse.html
