Jean Georges Steakhouse
Brioche Bread – Herb Butter
Wagyu Carpaccio – Gougeres, Lime Salt, Truffle Mayonnaise, Balsamic
Foie Gras Marzipan – Almond, Sicilian Pistachio, Rhubarb Jam, Shiso, Toast Soldiers
Lettuce Wraps – Charred Wagyu, Fish Sauce, Ramps
Bacon Wrapped Shrimp – Cauliflower, Avocado, Pistachio, Oregano, Mustard Seed
Warm Asparagus – Chanterelle Mushrooms, Hazelnuts
Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette
Gnocchi – Morels, Ramp Butter Sauce, Pea Tendrils, Fava Beans
Crunchy Organic Chicken – Spinach, Buttery Hot Sauce
Spring Peas – Serrano Chili, Buttermilk, Mint, Shaved Parmesan
White Asparagus – Ramps, Crispy Ramps, Preserved Chilis
14oz Prime New York Strip, 18oz Prime Bone-In Ribeye, 8oz Prime Filet Mignon
Bone Marrow – Toast, Parsley Salad
Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce
Mashed Yukon Potatoes – Butter
Chimichurri, Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Double Espresso – Ice
24k JG Gold Brick – Hazelnut, Chocolate, Passion Fruit-Mango Gelee / New York-style Cheesecake – Sour Cherry Sorbet
Crème Brulee – Citrus, Orange Marmalade, Lemon-Mint Sorbet / Lemon Pound Cake – Strawberry Compote, Raspberry Sorbet
Warm Valrhona Chocolate Cake – Vanilla Ice Cream / Market Apple Pie – Maple Pecan Ice Cream
Salted Caramel Sundae – Fudge Sauce, Candied Peanuts, Caramel Popcorn, Chantilly Cream
Although online review sites and public relations departments across the city would have one believe otherwise, Jean Georges Steakhouse has been one of Las Vegas best ever since Chef Sean Griffin took over in 2015, and on Thursday evening he, Robert Phillips and team once again proved precisely why.
Now celebrating nearly a decade on Aria’s second floor, only it and The Buffet remaining since December 2009 while so much else has changed, it is immediately after eyes adjust to recessed lighting that guests find themselves amidst a well appointed room, background music never invasive but just loud enough to drown-out surrounding tables.
More swanky since a Summer 2017 rebrand, gold replacing red and several new service pieces helping bring Chefs tableside, it was as a party of seven including five first-timers that carte blanche was given to Chef Griffin, Wine and Cocktails quickly followed by buttery Loaves of Brioche and individual Amuse portions of Wagyu Beef draped over Choux with molten Cheese and truffled Mayonnaise.
Reined in slightly from past visits, a different crowd necessitating accessible flavors but at the same time agreeable to being more adventurous than usual, it was with share-plates set that course one featured two seasonally-dressed menu items plus Jean Georges’ offering for #picnicinthepark, the Thai-inspired Wraps enjoyable with or without added heat but nonetheless unable to match snappy Shrimp wrapped in Bacon or creamy Duck Liver blended with Nuts and spread on Toast with Jam.
Using Salad as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while sliced Asparagus made new fans thanks to Nuts plus Mushrooms, it was with plates re-set that table quickly filled, a large central board of three Steaks from Greeley Colorado predictably gathering the most attention, in particular for the full-size Bone that one guest ascertained must be a prop from “The Flintstones.”
Deferring temperature to the kitchen, diners typically used to Medium-Well or beyond pleasantly surprised by just how good a shade of pink can be when treated correctly, it was from sides including Mashed Potatoes and vibrant Snap Peas that many took large helpings, though those more knowledgeable went straight for sizable Belgian Asparagus with Ramps two-ways plus Parisian Gnocchi interspersed with roasted Morels and Fava Beans.
Drawing eyes from around the room with Smoked Wagyu sliced tableside, a neighboring table even requesting a small slice of the residual end before ordering one of their own, it was with Beef soon gone that many reluctantly considered Chicken, though all who did immediately agreed that the combination of brining, grilling and light Tempura was an unanticipated highlight.
Now 9pm, two “stuffed” guests calling it a night before Dessert, those who remained were treated to the full array of Jean Georges Steakhouse sweets, both Cheesecake and the Molten Cake purportedly “invented” by Vongerichten gone fast while seasonal Citrus in the form of Crème Brulee and Pound Cake each also performed well – though by the end all agreed that they wished they had saved room for more of Sin City’s best Apple Pie or the Salted Caramel Sundae.
FIVE STARS: Fit for “foodies” and traveling epicures, but equally accessible to those raised on Corn-fed commodity Beef in the Midwest, Jean George Steakhouse continues to shine as a result of Ingredient sourcing and passionate personnel with no signs of slowing in terms of quality or creativity.
RECOMMENDED: Foie Gras Marzipan, Wagyu Carpaccio, Tomato Salad, Gnocchi, White Asparagus, Bone Marrow, Smoked Wagyu Brisket, 18oz Prime Bone-In Ribeye, Crunchy Organic Chicken, Market Apple Pie, Lemon Pound Cake.
AVOID: N/A.
TIP: Online Menu is currently out-of-date, and several sides were market-driven daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.aria.com/en/restaurants/jean-georges-steakhouse.html
