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[Chef Talk]

Jean-Georges executive chef Rob Moore recommends the beef Carpaccio

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Executive chef Rob Moore helms Jean-Georges Vongerichten’s eponymous steakhouse at Aria.
Photo: Bryan Haraway

Executive chef Rob Moore helms Jean-Georges Vongerichten’s eponymous steakhouse, tucked away on Aria’s second floor. There, Moore oversees a kitchen whose centerpiece is a wood-burning grill, infusing smokiness into an extensive selection of American and Australian beef. During a break from grilling, he weighed in with some of his favorites.

Favorite dish on the menu: “Our beef Carpaccio. We use off-cuts of our Australian wagyu. We used to have these truffle fritters on the menu—I took them, put a piece of beef Carpaccio on top and threw some truffles and truffle mayonnaise underneath it. It’s just outstanding.”

Favorite Cheese: “I’m lactose intolerant, so when I found out I could eat goat cheese I just went nuts for a little while. I still continue to. There’s no lactose content in it, whereas sheep’s cheese only has a minor amount, which effectively goes away when you age it.”

Favorite place to take the crew after work: “Money Plays, this little place on Flamingo and Decatur. It’s the best beer list on the friggin’ planet, and they just got their liquor license. I gave them 5 stars on Yelp but said, ‘It’s hard to bring the ladies here, because they don’t have alcohol!’ Now they do!”

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