J&G Steakhouse – St. Regis Hotel

Here’s the bad thing about J&G Steakhouse restaurant: Absolutely nothing!

Located in the St. Regis Hotels & Resorts, part of Marriott International – J&G Steakhouse offers a refined and suave menu inspired by Michelin-starred chef, Jean-Georges Vongerichten. Though tucked away on the third floor of the sprawling grandeur hotel, J&G Steakhouse manages to stand out as a destination all its own. As you enter the place you are welcomed by a cozy restful setting that speaks peacefulness, a delightful marriage of vintage dark wood, and the luxuries of sophistication embedded in an uncanny crystal curtain. Sitting at any table you have a wonderful view of the banks of the Nile river where you can see the cinematic sunset upfront. For those who do not book a table and are waiting, there is a warm cordial lounge by the bar with modern leather armchairs that you can wait by whilst enjoying a night’s intimate chatter over drinks.

Friday night we ventured to the restaurant around seven-ish, a calm aura was prevailing over the host stand where two smiley faces greeted and then escorted us to our pre-set cabin coated table in the coziest corner of the house. Our host– Tarek Hashish – walked us through the menu and the chef’s specials, and since he gained our trust, we left our palates in his charge for the evening.

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As soon as we settled down, we were greeted with two of the freshest signature soft drinks of a J&G Special Cornishe cooler of house apricot and saffron infusion, aromatic mint, ginger, neroli, citrus, and another of a non-alcoholic Fizz of organic botanicals, citrus and fresh basil. They both had the perfect balance of sweet and savory that tickled the buds softly. We were presented with the most delectable freshly-baked brioche buns with a scone of warm butter served on a wooden platter. This brioche bun, which appears like a muffin and sprinkled with rock salt, tastes like no other. It’s soft and spreads apart with every bite in your mouth. So, heads up and go easy on the bread, it may be extremely addictive.

However, the bread is merely the peak of the iceberg when it comes down to the immaculate meal we had at J&G Steakhouse. We began with three entrees; started our course with the recommended Bluefin Tuna Tartare. For any of you who might not know, Tuna Tartare is a French-inspired traditional dish made from finely diced tuna and paired with onions, capers, and salt. The delicate tuna was wonderfully served in a bowl on top of a finely chopped soft avocado purée and coronated with a spicy radish and ginger marinade. The fusion of flavors was an absolute melt in your mouth deliciousness of simplicity and richness.

Followed by the Salmon Sashimi or as we call it “sushi bites” on the finest crispy rice cubes with chipotle emulsion and a smokey drizzle of soy glaze. These starters are remarkably substantive for bright and refreshing flavors. The salmon sashimi came in the prettiest hue of orange and was unbelievably fresh, one bite of it and we were immediately transported to heaven.

While we were in complete awe of the tartare dish, the calamari had landed upon us. A dish of crispy baby calamari with a dribble of Basil sauce and lemon dip that satisfied our craving palatability type of sense. The Crispy Calamari presented can take your breath away with all its off-the-chart preparations. J&G balances the perfect mix of sweetness with flakiness and pairs it with a dipping dressing that is just so sublime that you’d like to skip the main course and order more calamari. Still fight the lure, however. The entrees have been an exhilarating experience. That several restaurants can’t find a compromise for their appetizers; they seem to be either afterthought or so phenomenal that they overwhelm the main menu. The appetizers at J&G are versatile and pleasant making them the perfect complement to the menu. Of the three dishes we enjoyed, they were all winners.

With so much good seafood on the menu, we couldn’t resist but to have another fish dish besides the infamous meat cuts. First up was the slow-cooked salmon on a soft bed of potatoe purée, brussels sprouts, sugar-snap peas and topped with some black truffle vinaigrette and peppery seasoning. With a delicate and tender consistency, this orange-pinkish salmon chunk quickly melts into a feathery and creamy mouthful with just enough crunch. The scent provides a rich smokiness and enticing new undertones with traces of saltiness. Gently flavored, the tasty mixture of woody smokiness and sockeye was a treat on our panel – such a perfect seafood dish that you won’t be able to do it justice when recommending because your mouth will be watering at the memory.

Next, we devoured the Soy Glazed Short Ribs with the apple jalapeño purée and the rosemary crumbs. This dish comfortably holds the top spot when it comes to choosing the best ribs, we’ve had in Cairo so far. The ribs were luscious and succulent, and the sweet and tangy soy glaze tasted utterly heavenly. An odd tart tinge was applied to the slices of apple garnish and a strong crunch to the portion. The meat was cooked to medium-well to break down the connective tissue and make them super tender which was something to-die-for. For sides, we enjoyed the creamiest dish of mac and cheese and the crunchiest tray of fresh-cut French fries with garlic herbs. This dish is simple, hearty, and invokes those warm and cuddly feelings of staying cozy when the weather is chilly.

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This finger-licking main was followed by a sweet and sinful ending of the night by way of a decadent warm chocolate cake with coconut milk sorbet. Inspired by the master chef himself, it seems as his supremely rich and chocolaty authentic version of this dessert is in a class by itself. It’s velvety around the outside, with an enticing core of warm dark chocolate running from the heart. The first time you attempt one, it might feel like enchantment and nostalgia all at once, this dessert ticked all the boxes in terms of texture, balance and flavor contrast. The sweet denouement to wrap up our muse was the flambeed coconut baked Alaska with caramelized banana which added the dramatic finale to the meal. All thanks to non-other than our magnificent chef – Hany Zakaria, who treated our buds and senses like royalty and gave us chills with every bite.

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Further than just food, J&G has been designated Wine Spectator “Best of Excellence Award” recipient for exceptional scope across numerous wine-growing provinces and outstanding performance, if you are into alcoholic drinks. With dimly set lights, maroon leather seating, wooden hues, antlers adorning rooms, enchanting crystals all around and dapper-like staff, this restaurant boasts an unparalleled amount of rugged elegance which we would wholeheartedly recommend for an intimate family dinner or a romantic date. All in all, J&G is indeed the best and so well culinary dining experience you’ll find if you’re looking for a memorable time, night, and food. Indulge your five senses at the very same time, just as we did.

Here’s a treat convo with the uncanny – chef Andres Jimenez – talking all things culinary;

what is the most exciting dish you have ever tasted?

It was probably a snake soup I had in china where I used to work before, it was something unusual and different from anything I’ve ever tasted before. However, I enjoy more the deconstructed rich things like a simple omelet with fresh eggs, it doesn’t have to be extravagant, just well prepared with passion.

what is indulgence in your definition?

It is taking full advantage of what you’re able to work with and make it enjoyable beyond expectation and satisfaction.

what is the most rewarding part of being a chef?

In this particular case and time of my life, I’d say working with a great team with such coherence is what makes what I do exceptional. Any chef would most-likely say, it’s seeing the people enjoying the food and their expectations are met with satisfaction; yet, it is more about balancing the elements of bringing the place to prevail, food to reach the soul, and making sure to give everyone a memorable experience.

What has been your most memorable meal?

Not too long ago, I had the opportunity to eat a dish in Shanghai, it’s a twenty-course tasting menu that triggers all your senses at the very same time. It was truly an immersive experience.

How about words of wisdom for a keen home cook?

It is quite easy to get a plentiful experience whilst at home, it all comes down to the freshest ingredients you use in any dish. Here at J&G Steakhouse, we are using a lot of local products instead of importing, which gives us a sense of belonging in our support to the local businesses.

Another confab with the master of botanical drinks at The Herball – Michael Isted;

Can you tell us more about you in regards to your experience at J&G Steakhouse?

Sure! I’ Michael Isted, I work at a hotel restaurant bar consultancy in New York. I head out the beverage side of the business, where we have created a beautiful range of signature drinks at J&G Steakhouse here in Cairo, which we have been working on as a project for three years. A lot of drinks are based on very classic-American style recipes given very much an Egyptian local twist.

Which drink is your current favorite?

In terms of very classic drinks with alcohol, I like the innovated Kyphi Martinez version with gin, and herbs like cinnamon, and rose Gin, rosso vermouth, rose, maraschino liqueur, kyphi tincture with edible perfumes and delicate aroma. I do like a Manhattan with American whiskey, vermouth, kyphi tincture, orange oils, as well when it comes down to my favorite.

By: Nadine Mustafa