J&G Steakhouse

Dine above it all at J&G Steakhouse, an award-winning restaurant inspired by renowned chef Jean-Georges Vongerichten. Perched atop The Phoenician with floor-to-ceiling views of the city and surrounding desert below, J&G blends hyper-seasonal ingredients with prime meats and a global selection of seafood. The experience is complemented by a progressive bar program featuring the finest handcrafted cocktails, and a wine list consistently awarded a “Best Of” by Wine Spectator. Live music, plus private and al fresco dining options await.

Valentines Day

Celebrate your love with a romantic dining experience. A special three-course Valentine’s Day menu showcases savory cuts of meat and the freshest fish and seafood. Complement your meal with optional wine pairings from our award-winning wine list. $65 per person, starting at 5pm.

Truffle Fritters

1st Course (choose one):
Steamed shrimp salad, avocado, Champagne dressing
Ginger butternut squash soup, pumpkin seeds, Thai basil

2nd Course (choose one):
Slowly cooked salmon, sweet & sour carrot sauce
Grilled beef tenderloin, spinach and hot buttery sauce

3rd Course (choose one):
Rose macaroon with vanilla parfait, raspberries and candied rose petals
Warm chocolate cake, caramel ice cream

Sunday – Thursday
5pm – 10pm

Friday – Saturday
5pm – 11pm

J&G Lounge: Live music Friday and Saturday from 7pm – 10pm

View J&G Steakhouse menus:

Dinner Menu Dessert Menu Cocktail Menu Wine Menu

Inspiring Space
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.

Visit Official J&G Website