Went to Jean Georges while staying at Aria for the Microsoft Lync conference. This was a truly great experience. We had a party of 8 without reservations, and as with all high end places, had to go through the rigmarole of them checking to see if they could fit us in, even though once we were sat there were empty seats everywhere. It's on the very high end price-wise, so I'm sure this drives away a lot of folks.\n\nThe atmosphere inside is very chill - very low lighting, dark woods, and some cool art features on the walls. There is an impressive wall of wine at the back of the restaurant. So after a short wait, we were seated and a host of different servers started attending to us. For their drink menu, they use a custom iPad app to allow you to scroll through the various drink menus and wine list. Cool concept, but since you can't view everything at once like you would normally on a menu, you have to use a filter/search function which was not built well. A regular menu would probably save a lot of time. With that said, we eventually found a couple bottles to our liking.\n \nTheir specialty is steak, and this is what everyone in our party ordered. They have some really over-the-top options as you would expect. The special of the night was a wagyu steak at $209 - no one touched this one. On the menu itself, the most expensive was the porterhouse at $109. I ended up going with the 16 oz dry aged ribeye at $66. One of the guys had the standard 18 oz ribeye at $62 which I sampled for comparison. If I ever go again, I'll opt for this one instead of the dry aged. Though the dry aged is bit more tender from the grass-fed beef and contained less marbling, it just wasn't as juicy and flavorful as the standard one from what I tasted. Sides were also very good. I like frites with my steak, and theirs were great. \n\nThey did brutalize one of the guy's steaks. He had ordered it mid-rare and it was quite well done. That seemed very unusual - we assumed the server grabbed someone else's plate as everyone else's were spot on with the temperature.\nWhat put the meal over the top in my opinion was the accompaniment of sauces. Each steak comes with a salsa verde sauce which was phenomenal. Then our server also brought out all of the other 4 sauces you can order from the menu. This is the way to go - try them all - very unique and adds some great flavoring to the steak.