book

BEST RATE GUARANTEERATE CALENDAR FLIGHT + HOTEL MULTI-ROOM /
PROMO CODE
SIGN UP FOR EXCLUSIVE OFFERS

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

Talent

class="intro">

您所追求的不僅僅只是一道精緻料理。

您渴望能夠嚐到米其林三星主廚所燉煮的牛肋條,肉質軟嫩無須餐刀切開。 抑或由名列全球 186 位認證品酒師之一的酒侍為您精選紅葡萄酒,從此改變義式燉飯在您心中的地位,或是啜飲為了今日特選扇貝精心準備的苦艾酒。

我們旗下的料理達人們擁有的精湛廚藝,絕對不僅是以他們所接受的專業訓練或獲頒的無數獎項作為證明。 親身品嚐,您就會明白。

Chef Shawn Mcclain

EXECUTIVE CHEF, Five50 PIZZA BAR, Sage

Hometown:

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.