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. For reservations please call 480 214 8000.
Countdown to Culinary Satisfaction
$40 Per Person, offered nightly
The three-course sunset dinner menu includes a choice of appetizer, entrée and dessert, featuring Cold Corn and Lemongrass Soup, Steamed Shrimp Salad or Heirloom Tomatoes; slowly cooked Salmon, Roasted Chicken or Prime Flat Iron Steak; as well as Raspberry and Rose Pavlova, Warm Chocolate Cake with Caramel Ice Cream, or an assortment of Sorbets and Ice Cream.
Culinary Countdown Menu
From 5-7 p.m. nightly, the restaurant will also offer 50% off all bottles of wine under $100.
*Valid June 1, 2015 – August 31, 2015. Not valid with any other offers or promotions.
Hours of Operation:
Sunday: 5pm – 9pm
Monday – Saturday: 5pm – 10pm
Live music: Friday and Saturday 7pm – 10pm
View J&G Steakhouse menus:
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.