I was the girl who matched my homemade plastic bangle earrings to my layered neon socks. I wasn’t sure what fashion bar I was or was not setting, but at a young age I appreciated attention to detail: color coordination, accessory adaptation, trending neon and customized jewelry. Call me silly.
In my adult years this attention to detail and appreciation for a thematic approach resonates on my plate (when serving up meals at the cooking school, for private events and small catering gigs), at parties (creating ambiance, themed table settings and well-orchestrated menus to the garnish) and in my home: picking paint colors for my walls, crop-planting, and organization. I am a big fan of well-thought out ideas, painfully yet beautifully executed plates, coordinated themes and careful consideration.
It was this sense of appreciation—and familiarity—that I felt when I toured Jean Georges Steakhouse in Las Vegas. Jean Georges explained his intention for his benchmark steakhouse, themed with cow, ranch, grass and service in mind. Let me explain: the wall decorum is reminiscent of cows’ faces (see photo above), the bar itself is circular and in the theme of an udder with dripping milk—I kid you not. Each table centerpiece is a humble square of grass, and the bone marrow is cooked then served in horizontal-cut bones. The chandelier is made of cow tags and even the little symbols for the restrooms scream classy steakhouse.
And the steak. He brings in the best cuts (see pics of the Angus 300 Australian Tomahawk Steaks we had for breakfast!), offers both grass-fed steaks and grain-fed steaks (people have their preferences) and the Black Truffle and Comte cheese fritters with lime salt are unforgettable. Which reminds me: what I loved about Jean Georges was not only his passion, but his intention to make food and create a space where each guest not only enjoys a well-orchestrated dinner—but a lasting, memorable experience.