- 11 Ways to Use Okra
- 7 Non-Traditional Ways to Serve Turkey at Thanksgiving
- Quinoa Sauté with Grüner Veltliner
- Healthy Borscht Salad with Juicy Beaujolais
- 6 Ways to Showcase Peas
- David Chang Pigs Out on Barley
- 5 Quick and Comforting Rice Dishes
- 10 Ways to Use Kale
- 8 Soup Recipes You Should Definitely Batch
- Fast Vegan Black Bean Chili with Malbec
Jean-Georges Vongerichten's reentry into the steak world, his J&G Steakhouse quietly opened in Phoenix's Phoenician Hotel last Monday. We’ve been given a peek of the sleek Rockwell Group-designed interior by JGV’s right-hand man, Daniel Del Vecchio. J&G is no V— promising early reviews praise the low prices ($18 for prime hanger steak with frites!) and straight-forward, flavor-packed sauces.
We’re running three tenderloin recipes from Jean-Georges in our April 2009 Master Cook column, plus the J&G signature steak sauce. We’ve been testing them this week, and I have to say, they’re phenomenal. One has made me a late convert to beef cooked sous-vide. (Or, as I now prefer to think of it, slowly simmered in a Ziploc bag packed with flavorings. Somehow, that sounds more manageable—and more delicious—than the rather existential “under emptiness,” as the French can be literally translated.) Under JGV's careful instruction, the beef emerged tender, not spongy, as many sous-vide meats can. Recipes to come when the issue hits stands in early March; to tide you over, check out some of JGV's favorite steak condiments here. Two more photos of J&G after the jump.