By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Side dishes were served à la carte, ideal for sharing. Think classic and comforting, like gooey mac and cheese topped with bread crumbs, creamy Yukon Gold mashed potatoes, grilled asparagus, and charred onions and peppers. Luscious potato gratin with Comte cheese was a highlight.
I'd expect something along the lines of chocolate cake or cheesecake at a traditional steakhouse, and that bores me. But J&G's versions were so much better than what you usually get. Fresh, silky-smooth cheesecake was teamed with intense sour cherry sorbet and a dollop of dense cream with cherry compote, while warm chocolate cake oozed a molten middle of very dark, high-quality chocolate, with a tasty scoop of caramel ice cream on the side. Simple but effective.
Meanwhile, you never see tarte Tatin at run-of-the-mill steakhouses, and that's probably a good thing — I can't imagine they'd be able to do a delicious, authentic rendition like this one, with tender apples, a flaky, golden crust, and cinnamon ice cream.
6000 E. Camelback Road
Scottsdale, AZ 85251
Region: Central Scottsdale
Without a doubt, I plan on going back to J&G Steakhouse — and not just for the steak.