In a word, yum. Granted I love bistro type fare, and have been swooned by Chef Jeanty before at his Yountville bistro. In general, I loved the refurbishing of Jack's. The last time I was there was with my fatherr years ago. The space was comfortable, but pretty loud. The service was just ok. Relatively timely, but one poor move was that bread didn't make it to our table until after oour first courses. The waiter's knowledge was questionable, as he was unable to adequaltye describe an ingredient my wife and I were unfamiliar, and it seemed I was more familiar with the wines on their list than he was. We ended up with a Shea Pinot Noir from Oregon that was awesome.
Anyway, on to the FOOD. We started with a beet salad with mache, goat cheese and a citrus vinnagrette. A wonderful combination, and all the ingredients were at their finest. I would have likes a touch more goat cheese. Then onto a ragout of french lentils, cured pork belly, and foie gras. Words cannot convey how delicious this was when you got a bite with all the goodies in it. The depth of the flavors was awesome.
My wife had monkfish and clams in a saffron broth with aioli. The broth had such a wonderful concentration of saffron, highlighted by a strong note of fennel. It was outstanding, and held up to the wine surprsingly well. I had cassoulet, as I can't seem to order anything else when I see it on a menu. It came screaming hot in a deep dish. The depth of the dish made it hard to get to all the hidden confit and sausage. Clearly the chef founjd a big can of FLAVOR and put it all in. It was delcious. The crusty herbed breadcrumb topping sealed the deal.
The donwside was that with all this rich food in our stomaches we failed to reatin room for dessert of cheese after our meal. We rarley miss out on this, so this does speak to richness of the meal. In anyevent, we will certainly go back when time out budget allows.
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