J&G STEAKHOUSE

"My vision of a steakhouse is one of a mixed grill of fine meats, a variety of fish, seasonal vegetables and classic and new style potatoes, all served with sauces and condiments inspired from around the world."

JEAN-GEORGES VONGERICHTEN

CONCEPT

Velvet drapery, plush furnishings, powder blue marble, and Baccarat chandeliers adorn this modern speakeasy-style steakhouse. The feel is warm and elegant, with a romantic energy all its own. While the dining room transports guests to another time, the cuisine that issues from the open kitchen redefines the very idea of a steakhouse.

Appetizers such as Rice Cracker Crusted Tuna, Peekytoe Crab Cake with Avocado Remoulade, and Celeriac Soup are inventive and enticing. The selections of fish are no less mouth-watering: the Szechuan Peppered Ahi Tuna features a Red Onion Pomegranate Marmalade. The Steamed Lobster enjoys a Sriracha-Citrus Emulsion. Dry-aged for 21 days, steaks are ordered with a choice of ten styles of potatoes and ten sauces. All are designed to add complexity and depth to the meat.

And to compliment the proceedings, this chophouse offers a massive wine cellar and serves the richest, most decadent desserts this side of the 1930s.

View Sample Menu