To walk through the doors of Jean Georges Steakhouse is to enter a world of elegance, a place that feels entirely unique on the Strip, a restaurant where carnivores feel pampered from beginning to end.
The large, welcoming space has ambience for days, with soft curves connecting each area effortlessly. It’s the perfect space to enjoy a cocktail like a lychee raspberry Bellini, made with prosecco, lychee and raspberry, and a JG Vesper, a blend of Grey Goose vodka, Bombay gin, aperitif and lemon. Pair one with a raw bar treat; we recommend the rice cracker-crusted tuna, chunky, delicious pieces of toro served with scallions and sriracha. Or try a starter like warm white Provencal asparagus, a taste revelation served with a mustard emulsion and herbs.
Chef/owner Jean-Georges Vongerichten has added a few pleasant surprises to an already sturdy menu. Longtime fans will be thrilled to see the return of swordfish Milanese, a dish Vongerichten made famous in the 1980s. It’s a delightful twist on chicken Milanese, with the sumptuous, thick swordfish blending spendidly with the breading, served with grilled lettuce hearts, capers and brown butter.
Other new highlights include slow-cooked sea trout, packed with flavor and served with fava beans, preserved lemon and pistachios, and fragrant spiced lamb chops, arranged like a delicious work of art and accompanied by cucumber yogurt and crunchy garnishes. Pair any of these with delights like crunchy potatoes, one of the best versions of this standby we’ve had on the Strip, served with chili yogurt and herbs, or maitake mushrooms, saison battered and served with chili honey.
For dessert, the warm Valrhona chocolate cake and New York-style cheesecake are both strong contenders, but if you want something lighter, there’s a market citrus plate with yuzu cream, white chocolate, passion fruit and mango.
Aria, 702.590.8660
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