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J&G Steakhouse Restaurant Review: J&G stands for Jean-Georges Vongerichten, a celebrated chef who boasts restaurants all over the globe. Here, his restaurant offers a menu studded with Prime grade meats, beautifully prepared seafood and appetizers like foie gras terrine, all doled out within the confines of one of the Valley’s swankiest resorts. Service is white tablecloth smooth, the wooden tables are sleek and the views will make your jaw drop. The prices, however, are remarkably down-to-earth, formidably competing with the mainstream steakhouses that peddle size over substance. You should start with the seafood plâteau for two, a skyscraping heap hilled with a succulent half-lobster tail, oysters, clams, jumbo shrimp, mussels and a stone-crab claw. If for some reason you’ve grown bored with pork belly, this is the place to revive the thrill. The kitchen coats the belly in a sweet-and-sour sauce and crowns it with a zingy ginger-shallot confit. Beef is reliably first-rate, whether it’s a filet mignon or a juicy burger, both generously portioned. But don’t overlook the Dover sole or nicely roasted Chilean sea bass. As with most steakhouses, sides cost extra, but they’re worth the surcharge, most notably the skilleted au gratin potatoes enrobed in Comté cheese and the spinach sparked with fresh mint. An extensive cocktail list is appealing, but let the knowledgeable wine stewards steer you to a compelling grape; the slim by-the-glass selections can be routine, so ask about special recommendations.