The white rounds that decorate the outer walls of Jean Georges Steakhouse represent bone rounds. 



Sie suchen mehr als gehobene Küche.

Sie wünschen sich von einem 3-Sterne-Michelin-Koch geschmorte Short Ribs, die auf der Zunge zergehen. Einen Cabernet, ausgewählt von einem der weltweit 186 zertifizierten Meister-Sommeliers, nach dessen Genuss Risotto eine neue Bedeutung für Sie hat, und einen fachkundig zubereiteten Absinth, der die heutige Auswahl an Muscheln perfekt abrundet.

Die Zeugnisse unserer kulinarischen Talente gehen über erstklassige Ausbildungen und angesehene Auszeichnungen hinaus. Schon der erste Bissen verrät es Ihnen.

Chef Shawn Mcclain



San Diego, CA

Years as a Chef:
Favorite Dish:
Chef Shawn Mcclain | Bio

Shawn McClain has a knack for balancing innovative concepts with tradition and sensibility. His spirited Artisanal American menu takes the seasons as its departure point, tapping the freshness of California’s fertile environment to produce elevated flavor combinations with Mediterranean undercurrents.
McClain’s star rose quickly in the culinary world. He first broke onto the national scene at Trio restaurant in Evanston, earning four stars from both the Chicago Tribune and Chicago Sun-Times. After seven accolade-filled years, he left to open Spring in 2001, which served as his homage to seafood and earned extraordinary critical acclaim and consumer success. That same year, Spring was nominated for the James Beard Foundation’s Best New Restaurant award, and McClain was named Esquire magazine’s Chef of the Year.
By 2004, McClain was ready to take on a new challenge and opened his second restaurant, Green Zebra. An immediate success, this vanguard concept brings vegetables to the center of the plate and was lauded by The New York Times, Bon Appétit, Food & Wine and several other prestigious publications.
After continuing his success in Chicago with Custom House, McClain eventually found his way to the bright lights of Las Vegas. At Sage in ARIA Resort & Casino, McClain changed focus once more with a New American menu built on the irresistible freshness of California’s local harvests. After having achieved so many of his goals in Chicago, McClain was drawn to both the challenge of a new city and the allure of ARIA as a culinary destination. His sharp eye for distinctive concepts forms the cornerstone of his ongoing ability to excite diners nationwide.