Jean-Georges Corporate Office

Jean-Georges was founded by current CEO and co-founder Phil Suarez and chef Jean-Georges Vongerichten in 1997. The restaurant is located in the Trump International Hotel and Tower, on the Upper West Side of Manhattan, New York. Current chef is Mark LaPico. The restaurant offers New French cuisine.

Jean-Georges is a three Michelin star restaurant, which makes it one of the top 5 French restaurants in the U.S. Jean-Georges is also one of the few restaurants that has earned 4 stars by The New York Times. In addition to the rating by The New York Times, chef Jean-Georges Vongerichten was voted Chef of the Year in 1997 by Esquire Magazine as well as earning The James Beard Award in 2010 for Outstanding Wine Service. Jean-Georges was also ranked the 51st best restaurant in the world on “La Liste”, in December of 2015.

The restaurant offers a two course lunch and four course dinner, available via a prix-fixe menu.

Jean-Georges

The restaurant offers a two course lunch and four course dinner, available via a prix-fixe menu.

History

Natalie Bell says

March 9, 2019 at 5:23 am

I feel compelled to express my disappointment and disgust about my whole experience at your restaurant in the Aria Las Vegas.
I was a member of the Hughes party who attended the restaurant on Saturday 2nd March 2019 at 21:00. This was a pre-booked event to celebrate several party members’ significant birthdays including my own.
At the booking stage 6-8 weeks prior, it was demanded that we pay $100 pp deposit and Mrs Hughes requested that we be seated in the main restaurant and not in the dining room experience. When we arrived, we were ushered into a segregated room, which transpired to be the boardroom (dining experience room). This enabled your restaurant to maximise covers no doubt! We had to re-confirm our choices which had already been emailed to your staff prior to our arrival in Vegas. When questioned, we were informed by the server that this had not been received. There was only 1 member of staff reconfirming the meal choices of 19 diners! An hour had lapsed by which time members of the party approached management and asked what the reason for the delay was only to be advised that the food was on its way. We were served the hors d’oeuvres which was a complimentary appetiser an hour and half after our scheduled reservation slot. After another delay, the salads were served followed by our mains – steak.
My husband’s NY strip was very fatty and gristly but edible. My steak choice was fillet mignon, rare. I was served my steak on a cold plate. I cut through my steak only to find it was stone cold! When I asked the waitress to return the steak to the kitchen as it was cold, she told me this would have to be expected as it was rare. I still insisted that it was to re-cooked, she reassured me and informed me that the steak would be “re-heated”. I informed her that this would not be the case as this is not how a succulent piece of meat should be treated. I requested that a fresh piece of meat be cooked to my liking – Surely, the customer is always right should apply in this instance. The guests ate their main whilst I waited. Approximately 10 minutes later, I was presented with my original steak reheated!!!! I was appalled as I had already explained to your staff the reason for demanding a new steak. The waitress reluctantly returned the steak to the chef. Having waited an additional time, the steak was served as it should have been in the first instance by which time all the other guests had finished, and the side dishes were cold!
The service then went from one extreme to another. Having barely finished our mains, we were served our puddings – was this because it was fast approaching midnight? The world-famous apple pie was dry and so was the cheesecake. One did wonder how fresh these were.
By the time the bill was presented to the organiser of the group, I had left in disgust with my husband and other disgruntled guests; I was informed the next day that your staff tried to enforce an additional $1000 for the privilege of having the use of The Boardroom which we had not requested. There was a service charge $700 imposed on the final bill and then your staff had the audacity of demanding a tip! I believe that Mrs Hughes paid something as a tip; this was paid in sheer disbelief!
I have dined at other well-known establishments in Europe and I have never met staff so unprofessional or lack knowledge of the food that they serve or regards for the service that they provide. All in whole, the only way I can describe this experience is UNBELIEVABLE!
Please pray do tell me how can someone describe their restaurant as a “premium steakhouse dining experience and having the finest selection of beef making this one of the best steakhouses in the city”.
I look forward to your comments and swift response.
Kind regards,
Natalie Bell

Comments

Natalie Bell says

March 9, 2019 at 5:23 am

I feel compelled to express my disappointment and disgust about my whole experience at your restaurant in the Aria Las Vegas.
I was a member of the Hughes party who attended the restaurant on Saturday 2nd March 2019 at 21:00. This was a pre-booked event to celebrate several party members’ significant birthdays including my own.
At the booking stage 6-8 weeks prior, it was demanded that we pay $100 pp deposit and Mrs Hughes requested that we be seated in the main restaurant and not in the dining room experience. When we arrived, we were ushered into a segregated room, which transpired to be the boardroom (dining experience room). This enabled your restaurant to maximise covers no doubt! We had to re-confirm our choices which had already been emailed to your staff prior to our arrival in Vegas. When questioned, we were informed by the server that this had not been received. There was only 1 member of staff reconfirming the meal choices of 19 diners! An hour had lapsed by which time members of the party approached management and asked what the reason for the delay was only to be advised that the food was on its way. We were served the hors d’oeuvres which was a complimentary appetiser an hour and half after our scheduled reservation slot. After another delay, the salads were served followed by our mains – steak.
My husband’s NY strip was very fatty and gristly but edible. My steak choice was fillet mignon, rare. I was served my steak on a cold plate. I cut through my steak only to find it was stone cold! When I asked the waitress to return the steak to the kitchen as it was cold, she told me this would have to be expected as it was rare. I still insisted that it was to re-cooked, she reassured me and informed me that the steak would be “re-heated”. I informed her that this would not be the case as this is not how a succulent piece of meat should be treated. I requested that a fresh piece of meat be cooked to my liking – Surely, the customer is always right should apply in this instance. The guests ate their main whilst I waited. Approximately 10 minutes later, I was presented with my original steak reheated!!!! I was appalled as I had already explained to your staff the reason for demanding a new steak. The waitress reluctantly returned the steak to the chef. Having waited an additional time, the steak was served as it should have been in the first instance by which time all the other guests had finished, and the side dishes were cold!
The service then went from one extreme to another. Having barely finished our mains, we were served our puddings – was this because it was fast approaching midnight? The world-famous apple pie was dry and so was the cheesecake. One did wonder how fresh these were.
By the time the bill was presented to the organiser of the group, I had left in disgust with my husband and other disgruntled guests; I was informed the next day that your staff tried to enforce an additional $1000 for the privilege of having the use of The Boardroom which we had not requested. There was a service charge $700 imposed on the final bill and then your staff had the audacity of demanding a tip! I believe that Mrs Hughes paid something as a tip; this was paid in sheer disbelief!
I have dined at other well-known establishments in Europe and I have never met staff so unprofessional or lack knowledge of the food that they serve or regards for the service that they provide. All in whole, the only way I can describe this experience is UNBELIEVABLE!
Please pray do tell me how can someone describe their restaurant as a “premium steakhouse dining experience and having the finest selection of beef making this one of the best steakhouses in the city”.
I look forward to your comments and swift response.
Kind regards,
Natalie Bell