The concept is to allow diners to assemble their own meal. For example, after enjoying a Chilled Shellfish Platter, Grilled Shrimp Cocktail or Steak Tartar and Carpaccio Plate one chooses a cut of meat or fish with any of 10 different sauces and potatoes. Choices include Roasted Rib Eye for Two that can be accompanied by Herbes de Provence Mustard, Roasted Wild Mushrooms, and Chick Pea Fries or perhaps Tuna Steak with Lemon Confit with Tomato Basil Vinaigrette, Saint Florentin Potatoes and "27" Vegetables. Desserts include Crushed Raspberry and Almond Crisp or Pavlova with Passion Fruit Sorbet. These are just some of the combinations from the menu of Jean-Georges new innovative steak house.

Designed by Michael DeSantis, the stylish dining room is adjoined by a garden patio. A handsome bar at the entrance will lead guests into the speakeasy-style 1930’s chophouse. The world class art gracing this space includes three commissioned pieces — a Carlo Maria Mariani, a George Deem and a Gregory, as well as a stunning, five paneled water-themed canvas screen executed by Joseph Raffael.