Jean Georges Steakhouse
Iced Tea
Brioche Bread – Herb Butter
Jumbo Shellfish Platter – King Crab, Lobster, Gulf Shrimp, Oysters, Clams
Wagyu Carpaccio – Gougeres, Lime Salt, Truffle Mayonnaise and Balsamic
Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette
Spring Salad – Sugar Snap Peas, English Peas, Avocado, Romaine, Green Goddess
Bibb Lettuce Salad – Bacon, Bleu Cheese, Tomatoes
Bone Marrow – Toast, Parsley Salad
Crunchy Organic Chicken – Spinach and Buttery Hot Sauce
42oz Wagyu Tomahawk – Torpedo Onions
16oz Bone-In Dry-Aged New York Strip
Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce
Seared U10 Diver Scallops – Polenta, Baby Bok Choy, Peppers, Bacon, Pan Jus
U4 Salt Water Prawns – Butter and Parsley
Snap Peas and Spring Vegetables – Parmesan Onion Puree
Carrots – Basil, Coconut Lime Carrot Broth
Truffle Mashed Potatoes
Grilled Asparagus
Crunchy Potatoes – Chili, Yogurt, Herbs
Warm Valrhona Chocolate Cake – Vanilla Ice Cream / New York-style Cheesecake – Sour Cherry Sorbet
Market Apple Pie – Maple Pecan Ice Cream
24k JG Gold Brick – Hazelnut, Chocolate, Passion Fruit-Mango Gelee
Salted Caramel Sundae – Fudge Sauce, Candied Peanuts, Popcorn
At this time the most popular Restaurant request amongst out-of-town guests, even those infrequently dining on Red Meat compelled to visit by a wide range of Appetizers, Salads, Entrees and Sides, it was as a party of eight that dinner was enjoyed at Jean Georges Steakhouse on Friday evening, a five course meal large enough to feed twelve once again leaving several diners speechless and the rest already planning a return visit.
Still the longest tenured Restaurant on Aria’s star-studded second floor, Chef Vongerichten occasionally paying a visit but the menu and day-to-day cooking left to the talented Sean Griffin, it was just prior to a 6:30pm reservation that guests were seated in a rounded booth where Beverages and Bread were served quickly, the Prix-Fixe Menu beginning with eight signature Wagyu and Truffle Gougeres plus a fully loaded Shellfish Tower featuring plump Gulf Shrimp and Lobster Tails plus Crab Legs as thick as some adult women’s forearms.
Not yet turning the page from Winter to Spring, though subtle changes and seasonal Produce have persistently allowed Chef Griffin to customize a menu even for a table of Vegans, it was with the last few Oysters and Clams slurped from their Shells that a trio of Salads next landed in duplicate, Jean-Georges signature Heirloom Tomatoes with Hearts of Palm not losing a bit of its freshness during colder months while the chopped Wedge and the new Spring Salad with Peas and Avocado shined thanks to its various textures and herbaceous Green Goddess.
Matching high prices with larger than average portions, the $15 Bone Marrow always a jaw-dropper as it is served whole with Parsley Salad a la St. John, course three additionally presented two plates of Crunchy Organic Chicken that remains unparalleled even in Restaurants that specialize in fried Bird, the Tempura Batter standing at least a quarter inch off the Skin and delicious on its own but even better when paired bite-for-bite with sautéed Spinach soaked in Butter and Hot Sauce.
Certainly not forgetting the Beef, everything from USDA Prime to certified A5 Wagyu available at a price, it was on a large tableside cart that Wagyu Brisket and a 42oz Tomahawk were sliced and served along with a sizable Dry-Aged Strip Steak, each prized by a different part of the table with a former “well-done” Midwesterner particularly praiseful of the Medium-Rare Meat from Mishima Ranch while others marveled at the full flavored Strip and Brisket that was not merely fork, but spoon tender.
Complimenting Beef with Sides, the Steakhouse’s signature Crunchy Potatoes and buttery pureed Spuds with Black Truffles both as good as usual, those looking for something more seasonal may wish to turn their attention to simple Grilled Asparagus or elegant Pea and Carrot dishes while those who simply cannot get enough Meat are invited to dress up their Steaks with seared Foie Gras, grilled Salt Water Prawns or Scallops currently offered atop Polenta with Bok Choy, Peppers and Bacon.
Rounding out the evening with a platter featuring all five of the Restaurant’s current Desserts, none new but all novel to seven first-timers, suspicions were confirmed that those who enjoy Passionfruit were particularly taken by the Gold Bar while the Market Apple Pie, Cheesecake and Salted Caramel Sundae all had their fans with not one bit of any returning to the kitchen despite many saying they were “too full” for Dessert before the wooden board’s arrival.
FIVE STARS: Although some may wish to argue the merits of Luger’s or Bern’s nationally and Carnevino or CUT locally there is really no comparing any American Steakhouse to what Sean Griffin and his team at Jean Georges Steakhouse have been rolling out since last year’s renovation, everything from the service pieces to Meats and Produce upgraded from an already fine baseline to a level that defines world-class.
RECOMMENDED: Bone Marrow, Tomato Salad, Crunchy Organic Chicken, Mishima Ranch Smoked Wagyu Brisket, 16oz Bone-In Dry-Aged New York Strip, Crunchy Potatoes, , Market Apple Pie.
AVOID: N/A.
TIP: Carrots, Spring Salad and Snap Pea Side were all nightly specials featuring items from the Intuitive Forager’s Market.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.aria.com/en/restaurants/jean-georges-steakhouse.html
