Conceived by world renowned chef Jean-Georges Vongerichten, J&G Steakhouse is one of Scottsdale’s premier dining destinations for locals and visitors alike. Set atop the AAA Five Diamond Phoenician Resort, J&G Steakhouse offers mouthwatering steakhouse classics in a penthouse space designed by famed architect David Rockwell that allows diners unparalleled views of the sprawling city and spectacular desert beyond.
The menu presents iconic Jean-Georges classics, juicy bone-in steaks and a global selection of fresh seafood, while the robust beverage program includes a Wine Spectator-awarded wine list of local, regional and international wines, craft cocktails, house-made sodas and more. For an added slice of “cool”, J&G Steakhouse offers live music in the Lounge every Friday and Saturday from 7pm – 10pm along with a menu of small bites and adult beverages.
Escape to Napa Valley without leaving the beautiful Arizona nights behind. Join us on Tuesday, October 14th at 6:30pm for the Darioush Wine Dinner, featuring four of the wineries best varietals and three courses expertly paired by Chef Jacques Qualin. To reserve your spot, call us at 480-214-8000. $125++ per person.
All bottles of wine $100 & less are available at 50% off every day this summer until September 18th from 5-7pm.
5pm – 9pm
J&G Lounge: Live music Friday and Saturday from 7pm – 10pm
Sunset Menu Wine Menu
Integrating the stunning Valley views into its inviting, soft modern design, the restaurant features an interior dominated by warm, natural materials and a rich, full palate of colors inspired by steak and wine. A tempesta onyx wrap-around bar provides a contemporary prelude to dinner in the main room, or in one of two private dining areas. Outside, a stunning terrace further captivates with its two oval banquettes and classic Southwestern fire pits.
Chef Jacques Qualin
Acclaimed as a “master of his art,” Jacques Qualin returns to the Jean-Georges family, where in 1998 he served as First Sous Chef at the now legendary Five Diamond/Five Star Jean Georges in New York. His previous roles have included Chef de Partie at Restaurant La Marée and Restaurant Taillevent in Paris, as well as Executive Chef at New York’s Le Périgord.