Jean Georges Steakhouse
Iced Tea
Brioche, Herb Butter
Char-grilled Octopus, Smoked Paprika Creme Fraiche, Crunchy Potatoes, Guajillo Vinaigrette
Japanese Wagyu Carpaccio, Black Truffle Fritters, Lime Salt
Bacon Wrapped Shrimp, Roasted Cauliflower, Grainy Mustard Sauce
Foie Gras, Roasted Peaches, Peach Puree, Peach Gastrique, Marcona Almond, Brioche
Tomato Salad, Hearts of Palm, Coconut
Heirloom Tomato & Summer Berries – Burrata, Tomatoes, Harry’s Berries Strawberries, Blueberries, Black Pepper, Aged Balsamic Vinegar
Caesar Salad, Parmesan Cheese, Lemon, Chili, Croutons
F1 Wagyu Ribeye, F1 Wagyu Rib Cap, Shishito Peppers, Piedmontese All Natural Filet Mignon, Bone Marrow, Brioche Soldiers, Parsley Salad
Crunchy Organic Chicken, Spinach, Hot Sauce
Chilean Sea Bass, Miso Yuzu Glaze, Maitake Mushroom
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Sautéed Corn, Manchego Cheese, Chili, Lime
Sauteed Spinach
Black Truffle Mac n’ Cheese
Mashed Potatoes
NY Cheesecake, Harry’s Berries Strawberries, Strawberry Sorbet
Market Apple Pie, Maple Pecan Ice Cream
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Creme Brulee, Pomegranate Sorbet, Streusel
Last visited in January, a total of twenty-three times prior including a yearly tradition, 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 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 long table that carte blanche was deferred to the kitchen, Beverags 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 Cauliflower.
Always inventive, Foie Gras with Peaches in multiple forms 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 Berries with Burrata also lightened the load before Rib Cap and Ribeye of F1 Wagyu cooked Medium Rare.
Adding a few seasonal sides, Sauteed Corn and Spinach juxtaposing Las Vegas’ best Fried Chicken, Chilean Sea Bass performed expectedly well as did Bone Marrow and Mac n’ Cheese beneath a mountain of Truffles.
Refreshing the palate between bites of lean but rich Piedmontese Filet Mignon with Potatoes Dessert saw Creme Brulee 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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