After a two-month renovation, Jean Georges Steakhouse at Aria makes its return with a new design and dishes.
MGM Resorts International Design Group created the look of this space with an amphitheater-inspired layout that splits the restaurant into the lounge, which didn’t move nor lose its milk drops surrounding the ceiling, elevated dining areas and private rooms.
The restaurant on the resort’s second level now features a geometric frame made from a brushed dark bronze metal at the entrance. Granite high-top tables and black and gold velvet bar stools sit in the expanded lounge.
Gone are the outlines of cows that ringed the room, replaced by a lattice pattern on the walls instead. Black and gold metallic chairs and leather-wrapped table tops with burnished bronze edges and black metal bases round out the look of this Jean-Georges Vongerichten restaurant.
Customers will now find table-side carts topped with custom-made wooden cutting boards, where serves slice meats. A smoked Wagyu brisket with a black peppercorn lacquer, bone-in Chateaubriand finished with a garlic confit and a rack of lamb with cucumber tzatziki sauce now make the menu.
New cocktails include The Occidental, a dirty vodka martini made with Belvedere, Maytag Bleu olives and house-made olive juice; Buck’s Club, a version of the sidecar that blends Hennessy V.S.O.P., Grand Marnier and fresh lemon; and the Surgeon Gimlette, made with Bulldog Gin, house lime juice and smoked syrup.