J&G Grill is pleased to welcome Richard Gras as Chef de Cuisine.  Chef Gras’ passion and vision – working with the finest quality meats, freshest seafood, vegetables and local ingredients – melds perfectly with the signature J&G Grill dining experience.  Trained at Johnson & Wales University, he has worked with acclaimed Chefs Loren Falsone, Scott Crawford and our own Jordi Vallès. 

A contemporary bar and grill set in a convivial and buzzy atmosphere, J&G Grill’s curated menu features such innovative Jean-Georges creations as Black Truffle Pizza with Fontina Cheese or Tuna Tartare with Avocado, Radish, and Soy Ginger Dressing as starters, and entrées ranging from our Simply Cooked section of simply prepared quality meats and fish to uniquely composed dishes such as Glazed Short Ribs with Apple-Jalapeno Puree and Rosemary Crumbs. There are also refined tasting menus, and an extensive wine selection, handcrafted specialty cocktails and house-made sodas.

J&G Grill sits perched above the hotel pool with magnificent views. The bar and lounge exudes contemporary luxury with grey oak herringbone floors and rich paneling. The main dining room is an expansive double height space with dramatic mobile light fixtures that move gently above crescent shaped banquettes to offer each guest a special experience, complete with ocean view.

A highlight is the outdoor dining patio. Guests can meander through a potted spice garden and bordering plantings that evoke feelings of a private estate. Semi private dining options include 14 persons seated for dinner or 20 for a cocktail reception.

Once again our arrival to the St. Regis Bal Harbour was met with exemplary service. Upon our arrival to J&G Grill, we were excited. The venue is stunning, boasting a gorgeous dining room with very high ceilings and floor to ceiling glass windows. Obviously our dinner was late in the evening, so we did not have a view, but we can quarantee it would have been a sight to behold. 

We were seated at once in a cozy booth and immediately accommodated us with the wine list. The friendliness continues throughout, the staff are really friendly and helpful, though at times not as prompt as one would hope. Given the experience from the previous night, we expected J&G to be somewhat similar, but were met with some disappointment. It took some time before we requested someone take our order as we grabbed the attention of another waiter.

For our first course we ordered the Spicy Tuna Tartare made with Black Olive, Cucumber and Avocado ($16). One of my favorites, I was pleasently surprised at the more than usual spice to the dish. Though my counterpart did not take to the spiciness as much as I, he did enjoy the overall flavor of the dish.
 
We were pleasently surprised when our waiter presented us with the Black Truffle Pizza with Fontina Cheese ($21) and Peekytoe Crab Cake with Pink Grapefruit and Ginger ($15), compliments of Chef de Cuisine Richard Gras. The pizza was incredbile and the flavor of the black truffle was mouthwatering. The combination of pink grapefruit with the crab cake was light and refreshing.

For our main courses we ordered the Slowly Cooked Salmon with Potato Puree ($26) and the Kobe Beef with Asparagus and a sort of sweet vinagrette.

The presentation of both dishes was a bit lackluster and the flavors were a bit dull. However, the Kobe itself was cooked to perfection and would go well without the sweetish sauce, as my fellow diner suggested.

For dessert we were presented with the J&G Cheesecake [Kumquat Marmalade, Passion Fruit, with Sour Cream Sorbet] ($10), the Salted Caramel Ice Cream Sundae ($9), and the Warm Chocolate Cake with Vanilla Ice Cream ($10). All were tasty, but not quite as impressive nor aesthetically pleasing as the desserts from their neighboring restaurant, Atlantico.

Service was much more attentive as the night went on and very much appreciated. Overall the experience was enjoyable, but could have proved to be better. We certainly appreciate the invitation and sincerely look forward to going back nonetheless. Perhaps next time we'll check out the highly spoken of brunch.