Jean-Georges Steakhouse

Jean-Georges Steakhouse Restaurant Review:

About the restaurant: In homage to the fine cuts of beef served at this Aria steakhouse, “milk drops” hang from the ceiling in the lounge, which also has granite high-top tables and black and gold velvet bar stools. An elevated dining room features a geometric frame made from a brushed dark bronze metal.

Food & Drinks: Classic starters like jumbo shrimp cocktail are joined by more modern selections such as tuna tartare with avocado and soy-ginger dressing presented on spoons. Meanwhile, all of the steaks are cooked over a wood-fired grill and come with four signature homemade sauces. The finest grades of beef are sourced, including dry-aged bone-in NY, New Zealand grass-fed filet and Australian Tajima Wagyu filet. A tableside carvery offers choices of rack of American lamb, bone-in Châteaubriand, smoked Wagyu brisket and Wagyu tomahawk. Among seafood dishes is roasted Chilean sea bass with a miso-yuzu glaze plated with maitake mushrooms. Trumpet mushrooms with garlic, jalapeño and lemon is a creative side. Finish with the warm Valrhona chocolate cake with vanilla ice cream. More than 800 wines from six continents, along with cocktails and craft beer from Belgium and the U.S., can be perused using a touch screen iPad.