Mexico City, Mexico – Reported by Elite Traveler, the private jet lifestyle magazine
On May 10th 2012, internationally renowned Culinary Concepts Hospitality Group, the world’s first premium culinary brand both local in content and global in reach premiered J&G Grill, a Jean-Georges Vongerichten concept, in The St. Regis Mexico City. The St. Regis Mexico City, one of the tallest and most modern buildings in Mexico and Latin America, is located on the Paseo de la Reforma, just steps away from the iconic Fountain of Diana, Angel of Independence Plaza, and the historic Chapultepec Castle.
A comfortable yet elegant culinary experience, J&G Grill combines a curated selection of Jean-Georges’ greatest appetizers, side dishes and accompaniments from his portfolio of domestic and international restaurants around the world, all made with the highest quality meats and freshest seafood available in the market. Simply grilled preparations accompanied by bold condiments anchor the J&G Grill dining experience at The St. Regis Mexico City.
The restaurant’s warm style is a blend of Jean-Georges’ signature J&G Steakhouse and Market restaurants in Scottsdale, Washington, D.C., Vancouver and Boston. J&G Grill at The St. Regis Mexico City is the first international location for Jean-Georges’ latest concept. Its unveiling follows successful openings in Deer Valley, Kaua’i, HI, and most recently, Miami, Fla., where J&G Grill earned 3.5 of 4 stars by the Miami Herald.
“We are thrilled to welcome J&G Grill, one of the world’s preeminent culinary venues, to The St. Regis Mexico City,” said Rui Reis, general manager of The St. Regis Mexico City. “Jean-Georges’ unparalleled gastronomic expertise coupled with the bespoke offerings and refined luxury of St. Regis will create a consummate dining destination for even the most discerning guests.”
Maycoll Calderon has been appointed Chef de Cuisine at J&G Grill following a highly successful opening of Fern at The St. Regis Bahia Beach, a Culinary Concepts Hospitality Group restaurant. In his role as chef de cuisine at J&G Grill, Calderon will work with Culinary Concepts Hospitality Group to carefully develop the menu, oversee cooking and food quality and all other food and beverage services.
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Chef Calderon has taken into consideration Jean-Georges’ recipes, the local areas bountiful fresh produce and meats, and the cultural aspects of Mexico City. The menu has hints of Mexican cuisine sprinkled throughout. Celebrated items include an Iceberg Wedge with Pickled Onion and Cotia Vinaigrette, Huachinango with Purple Potato and Charred Poblano Chilis, Grilled Prime NY Strip with a Sauteed Corn, Jalepeno and Lime topping, Soy Miso and J&G Steak Sauce, and Strawberry Salad with Poppy See Sorbet.
The restaurant will feature a main dining room with 99 seats, a cocktail lounge and bar that seats 22, and an outdoor terrace which seats 50.
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