Last Summer J&G Steakhouse located in the W Washington D.C. Hotel closed down for renovations and reopened this past fall sporting a brand new upgraded interior and the addition of Bar 515, named for the hotel’s address, downstairs. While we were checking out the “Living Room SIP” (Social Interactive Playtime) happy hour in the lobby, we toured around the hotel for the first time and laid eyes the beautifully revamped J&G and Bar 515. The interior boasted high ceilings, a regal paint job, and artsy fixtures, giving the atmosphere a feeling of modern sophistication. Immediately it was known that a trip back to the hotel was inevitable.
Recently we had the opportunity to do just that. Sadly Bar 515 was closed for the evening, so we sat upstairs and enjoyed some of Executive Chef Philippe Reininger’s favorite dishes. Typically we leave somewhere a little disappointed with at least one dish (because no one can possibly love everything), but J&G Steakhouse, weeks later, still has us dreaming about our meal and nearly aching to go back. We’re going to give a quick rundown of everything we sampled because we’d recommend all of it.
- It’s a given at this point that we start out with a cocktail while browsing the menu. We’ve been on a honey kick lately so the Bee Sting (Plymouth Gin, Pear Brandy, Honey, Lemon, Cardamom, Chili) caught our attention. Warned that if one is not a fan of spicy drinks we should allow the drink to aerate a bit and the cardamom and chili would tone itself down. After two visits to the W Hotel, we can say that we love how the cocktails are always classy, and never too sweet.
- Our meal started off with an order of half a dozen Oysters on the Half Shell and a Jumbo Lump Crab Cake (Avocado, Pink Grapefruit, Ginger). Between the oysters being some of the freshest and sweetest we’ve had the opportunity to try, and the crab cake paired with flavor combinations we hadn’t seen yet, we could have left the steakhouse completely content right then and there. In our past experiences crab cakes can be bland, easily over cooked, and usually have the texture of cud. Generous sized chunks of crab meat, cooked amazingly, then combined with the fattiness of avocado that always seems to compliment seafood, and brightened by the vibrancy and flavor of the pink grapefruit and ginger, created a crab cake that easily made it to our list of favorites.
- Next we were presented the Braised Short Ribs (Apple-Jalapeno Puree, Rosemary Crumbs) and the Slow Cooked Salmon (Black Truffle Crumbs, Smooth & Crispy Parsnips) for our entree. Never in our lives have we had short ribs so tender a table knife could slice through with absolutely no effort. The salmon was slow cooked to the point that it nearly melted like butter in our mouths. Both dishes left us joyously satisfied (we could eat that meal every day of our lives), and anticipating dessert.
- There are very few things in this world that we like better than red velvet anything. So, when we found the Red Velvet Ice Cream Sundae (Whipped Cream Cheese, White Chocolate) on the dessert menu we took it as a sign from whatever food gods may exist. Taking sundae to a whole new level by almost deconstructing and taking liberty with the interpretation and reassembly, the dish contained crunchy red velvet cake/cookie, large thin slices of white chocolate, a base of whipped cream cheese, and the most perfect red velvet ice cream all piled up in abstract fashion. Needless to say, even after such a large meal, the dessert was devoured.
If we were morning people we’d be coming back to J&G for their new breakfast offering. But, for anyone who lives in close proximity, or is staying at the hotel (ahem – lawyers and lobbyists I’m talking to you), stop in and enjoy Executive Chef Philippe Reininger’s Prime NY Strip Steak and Eggs, Pancakes, Benedict, or choose from several of their lighter options from their farm-to-table buffet. The steakhouse offers complimentary charging stations for your devices, and the Financial Times, Wall Street Journal, New York Times or Washington Post in print or digitally on an iPad. The W Hotel also offers valet parking for up to two hours.
J&G Steakhouse515 15th Street
Washington, DC 20004
- Products With A Purpose: 5 Food-Related Earth Friendly Products For Conscientious Consumers - April 6, 2015
- Art Institute of Washington Introduces GETCreative Courses for Teens & Adults + Goat Cheese Ice Cream Recipe - March 12, 2015
- Union Market to Host Cochon 555 Heritage Pig Culinary Competition March 22, 2015 - March 9, 2015
- W Hotel DC’s New Root Cellar Whiskey Bar Offers Happy Hour 5-8pm Monday through Friday - February 12, 2015
- IMUSA Chinese New Year Steamed Veggies & Pineapple Sweet and Sour Sauce Recipe - February 2, 2015
- Curried Stone Crab Risotto Recipe: Sponsored by RSVP International - February 2, 2015
- In The Kitchen With Medium Rare: The Best Brunch Deal In The District - January 28, 2015
- Waterfront Station Hosts First SOUP-er Bowl Competition & Taste-off January 24 - January 21, 2015
- In The Kitchen With Nonna’s Kitchen: Goodbye Tuscany, Hello Piedmont - January 20, 2015
- 52 Places to Ring In The New Year: Special Menus, Live Music, Open Bars & Parties - December 21, 2014