515 15th St Nw, Washington, DC | Directions 2000438.896552 -77.033635
Great hotel BUT... It's a great hotel but if any of you are looking to save some $$ then book it at goo.gl/FPxYD They have some of the best hotel deals on the web!
J&G is a nice addition to the very crowded steakhouse scene in DC, but not because of their steak.
I have to disagree with the other reviewer. The filet mignon I had here was well cooked- perhaps perfectly cooked- with a nicely grilled outside and tender, well colored inside, yet it was kind of generic tasting and not nearly on par with say, Smith and Wollensky. The fact that it was served with a bit of barbecue sauce was not reassuring, as though the chef might be on to the fact that the filet would need something extra.
The other dishes at J&G are great. It sounds kind of funny, but this place has the best pea soup I have ever tasted. Smooth, creamy, slightly savory, and with just enough pea flavor to remind you that this is indeed pea soup, but without pea overkill.
The halibut is also quite nice and the staff here are great about recommending wine pairings.
The desserts, like the filtet, are good- well-prepared, well-presented, somewhat tasty- but perhaps not on par with similarly priced dishes elsewhere.
J&G is a great place because of where it is, the swanky vibe, and the thought put in to all aspects of your visit. Despite the above complaints, the food is quite good and certainly a step up from a lot of places in town.
Filet Mignon heaven. The flavor of the beef was perfect and juicy, even though I didn't request it rare. Nothing was sacraficed by ordering it medium. Side vegetables had to be ordered extra, but the meal was more than satifsying and left me planning for how I can go back to this place soon!
Citysearch Editorial Review. Just steps from the White House and Treasury, it's no wonder that the W Hotel's J&G Steakhouse--named after internationally-acclaimed chef Jean-Georges Vongerichten--is a study in discretion. The high-backed, couch-like booths are spread farther apart than in most restaurants, and many of them are separated by foot-thick walls--so no overheard conversations here. High, mural-painted ceilings, dramatic, over-sized windows and stately columns contribute to the air of power and exclusivity, but the menu is equal opportunity--meat and fish make up the majority of offerings with pops of unique flavor combinations, like the bacon-wrapped gulf shrimp with passion fruit and honey mustard sauce. The menu star: thick, perfectly seasoned and buttery smooth filet mignon. Don't forget dessert--Jean-Georges is said to have invented the original molten chocolate cake.
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