Jean Georges Steakhouse — Restaurant in Paradise

We've had our eyes on Jean Georges Steakhouse in the ARIA since 2009 and had dined there in 2012 to celebrate our exit from the workforce. We vowed to return but will admit that Las Vegas has so many other fine dining establishments we got sidetracked. Besides, four years ago, we did celebrate my husband's birthday at Chef Vongerichten's Prime in the Bellagio Hotel & Casino

Although we've been to Las Vegas during the pandemic, amidst reports of restaurant closures, lack of employees, and low hotel occupancies, I still made it a point to make dinner reservations. During this recent visit, we noticed crowds have returned to The Strip to almost pre-pandemic levels, and dining reservations are highly recommended.

We arrived at the restaurant on time and checked in with the lovely hostess, who led us to a table along with one of the walls. Our server, John G, brought us beverage and dinner menus while offering water service. He connected with us when we mentioned we had just arrived earlier in the day from Hawai'i. Our conversations revealed that John is a pilot, U.S.S. Nevada historian and author, designer of the commemorative coin and battle flag for the U.S.S. Nevada recently delivered a wreath and plaque (the State of Nevada-shaped gum sink) at the Pearl Harbor 80th Anniversary Commemorative Ceremony. It was great to have a conversation about the heroic legacy of this battleship and its brave men of the Greatest Generation. Oh, but I digress because, in addition to John's engaging conversation, his dinner service was impeccable, efficient, and attentive.

John recommended the JG Japanese Old Fashioneds when my husband ordered a classic Old Fashioned, and I was about to order a Boulevardier. We placed our dinner orders because our last meal was over 12 hours before. Fortunately, John brought us a loaf of buttery and pillow-soft pull-apart bread to snack on before our appetizer; otherwise, the whisky would've put us under the table.

FOOD: Amuse Bouche: truffle fritter atop a mayonnaise base with balsamic vinegar Char-Grilled Octopus served with crunchy potatoes and sweet and spicy peppers. The tender-grilled octopus and vegetables had a slight vinegary back note brightened its smoky flavors. The flavors were reminiscent of Spanish flavors. $28 Arugula & Shaved Brussels Sprouts Salad: We shared this delightfully fresh spicy and crunchy salad with its Manchego cheese shavings, and citrusy-grassy flavor of dill weed was surprisingly complimentary. $18 American Wagyu Ribeye Cap 8 oz: when we saw Mishima Ranch's 8 oz ribeye cap offered on the menu, we both ordered it. The 8 oz portion was just right, and we prefer having this cut rather than a filet mignon. This Japanese Wagyu breed cut of beef is highly flavorful and tender, and you know that at JG's, you're getting Prime Grade quality beef. $74 Soy Glazed Short Rib: John suggested that instead of ordering the same entrées, this soy-glazed short rib would be a delicious complement to our palate. The Prime Grade short rib was tender-cooked without relying on long marination or cooking times. The soy sauce glaze was mildly sweetened with apple and rosemary, which added to the juiciness of this preparation. $48 Saison Battered Maitake Mushrooms: the deep-fried maitake (hen-of-the-woods) mushrooms were outstanding. The key ingredient, ground annatto, gives the Saison (sazón) batter its signature yellow-red color, and the drizzle of chili honey kicked up the Latin American spice. $18

Everything about this dining experience was 10-stars worthy to us. The high quality and sumptuous flavors created by Chef Vongerichten are undoubtedly a big draw that keeps us coming here. The piece de résistance came when John presented my husband with a gorgeous birthday dessert (semifreddo encased in white chocolate globe and JG's signature molten chocolate lava cake). We appreciated John's WWII historical knowledge and his pride in keeping the memories of the U.S.S....

Dining at Jean Georges Steakhouse at ARIA Resort was nothing short of exceptional. From the moment I walked through the doors, I was treated to an experience that combined world-class cuisine with impeccable service in a sophisticated yet inviting atmosphere. The meal began with a basket of freshly baked bread that set the tone for the evening—simple yet extraordinary. Every dish that followed was a testament to the skill and creativity of the kitchen.

• Oyster Rockefeller: Rich, flavorful, and perfectly balanced. The fresh oysters were complemented beautifully by the creamy spinach topping. • Bacon-Wrapped Shrimp: A savory delight! The smoky bacon paired perfectly with the tender, juicy shrimp, creating a harmony of flavors. • Filet Mignon (cooked medium): Absolute perfection. Each bite was tender, juicy, and bursting with flavor. It was cooked to precisely the right temperature, showcasing the quality of the cut. • Japanese Wagyu Carpaccio: Silky, delicate, and bursting with umami. This dish was as luxurious as it was delicious. • Crispy Sashimi: A unique and delightful twist on traditional sashimi, combining texture and freshness in every bite. • Creamed Spinach: Velvety and rich without being overpowering—a classic side executed with finesse. • Mac and Cheese: Comfort food elevated. Creamy, cheesy, and indulgent, this side was irresistible. • Mashed Potatoes: Fluffy, buttery, and perfectly seasoned—simple, but flawless. • Crème Brûlée: A sweet ending to a perfect meal. The caramelized sugar top was perfectly crisp, and the custard underneath was silky smooth with just the right amount of sweetness.

The customer service was truly outstanding. The staff was attentive without being overbearing, knowledgeable about the menu, and eager to ensure that every aspect of the evening was flawless. They anticipated our needs before we even had to ask, adding a personal touch to the dining experience. The atmosphere was a perfect blend of elegance and comfort, making it an ideal spot for both special occasions and intimate dinners. Every detail, from the ambiance to the presentation of the dishes, was thoughtfully curated to create a memorable experience.

Jean Georges Steakhouse is not just a meal; it’s an unforgettable culinary journey. I cannot recommend it highly enough for anyone looking for a high-end steakhouse that delivers on all fronts. I’ll...

My experience at Jean Georges was horrible. I have been to all the top notch restaurants in Vegas other Michelin starred and James Beard Awarded Restaurants around the country. For this being a restaurant with Jean Georges name attached I was excited at high acclaim and it disappointed from beginning to end! The food was nothing of expectation, nothing remarkable or spectacular. Very basic from beginning to end. We had Bone in Porterhouse and the Crispy Chicken entree and finished with the molten chocolate cake. The cocktails were subpar, the steak asked for medium, but was “carved” tableside medium-rare and cold. The carver continuously messed up and dropped the shisito peppers everywhere then sloppily butchered the steak which lacked seasoning salt and any flavor other than over burnt charcoal taste. The carving of the meat left nothing to be desired as the meat itself was cut in extremely large pieces with no finesse and was tough. Then had to ask for the meat to be brought to medium which it was barely warmed still not at medium nor was it warmed all the way through. The accompanying sauces were ok; the bernaise was the better of the four and the miso based sauce being ridiculously salty. The crispy chicken course was 5/10. Once again it lacked not only finesse but nothing special. The meat was dry, the exterior though crispy lacked any flavor, salt or seasoning. It was served over a disproportioned bits of greens and the same sauce they served with the steak! Why would you serve the same sauce on a different Course by a 3 Michelin chef.The bread prior was good but cold until it was told to the server if it can be brought warm. The server herself was a mess! She continuously interrupted our service and questions to attend another patrons constantly!!! She excused herself to make conversation with other tables then proceeded to tell our table she’s very popular (as this is excuse for the lack of our service).The crispy mushroom side was ok, and the truffle Mac and cheese lacked salt and flavor but was at temp.Dessert was boring and dry!DO NOT RECOMMEND $400 wasted on 2 entrees, 2 sides and a dessert. The bone of the porterhouse had over an ounce of meat on it; which sadly was so annoying and disappointing I gave it to my dog! SO DISSAPOINTED AT A JEAN GEORGES ESTABLISHMENT I HAVE EATEN AT BETTER BIB...