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JIRAFFE - MAKING CAPO LOOK SILLY,,,,,,

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JIRAFFE - MAKING CAPO LOOK SILLY,,,,,,

BR | Nov 23, 2004 08:44 PM

I ate at Jiraffe for first time last weekend...wow! what have I been waiting for? Telling you, even though the valets were retarded and the service could use some work, the food will make you look past all that and more.....
W/O going into major detail, we were not in best frame of mind by the time we sat down - valet made us wait a long time to get two other cars (non-dining) moved out and then did not open door for my wife.....
So we get in the restaurant and its 6:30PM and I could swear I was at Leisure World - average age of diners gotta' be 70 - yawn.....so then we order two cocktails which don't come for at least 10-15 minutes - we flag down our waiter (who was doing his best impersonation of a game show host during the recitation of the specials for the evening) and tell him we'd just like to open the bottle of wine we bought ('89 Calon-Segur) - 5 minutes later drinks came (?) and they were not the drinks we ordered (and subsequently cancelled) at that - now I am starting to panic - what am I doing here......? Finally - waiter comes back and gets bottle open and takes our order - I really need a drink at this point........
So my appetizer arrives - purple Peruvian gnocchi w/ rock shrimp and pearl onions in a light cream sauce - I am going to leave my wife's food out of this in interest of length and due to fact that mine was so good I didn't even want to touch hers (although she loved both the grilled pear salad and the boullibase).....The gnocchi dish was out of control!! Very French-by-way-of-California style.....NOW I know why I'm here and why I can never get in with a last-minute rez'.....
My main was a 16 oz. rib eye w/ some sort of wine reduction sauce, roasted shallots and some kind of mashed potato thing - long story short - it looked so straight forward and simple but the flavors all melded together seamlessly and the quality of steak and method of preparation made it hands down one of the best I've ever had and the '89 Bordeaux made it taste even better......we never order dessert but had a carmelized bananna cream brulee and a lemon souffle - thought we had died and gone to heaven...the waiter redeemed himself by apologizing for the rocky beginning and comping the corkage fee and after a few choice words with Mr. Lunetta about how good the steak was we were on our way......put Jiraffe (along w/Rockenwagner) on my very short list for excellent, reasonably-priced-for-the-quality, never-go-East-of-405 restaurants and someone tell owner of Capo to GET A CLUE - half as good food for twice the money? Send all the well-heeled, look-at-me-I'm-rich-and-clueless people there - I'm deleting that number from my cell phone ASAP.......

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