Just got back from Jack's La Jolla for restaurant week. For appetizers, we had the Peekytoe risotto with scallops and my boyfriend, the goat cheese and potato terrine. The risotto was nice, the scallops and crab had a mild flavor, and was ok. The dish also had some julienned apples, which added a great touch to balance out the richness of the dish. The goat cheese on the other dish was nice and creamy, not too heavy. There was also red and yellow beets which were very tender and sweet, all in all the appetizers were good.
The wild king salmon was very moist and cooked just right. It just broke off very easy with your fork, and was very tender. The taste seemed a bit mild for wild salmon, so thought the taste was just ok. (I thought wild salmon usually has a stronger, richer flavor, but I could be mistaken).
The Kobe braised short ribs were good, not as exciting as my boyfriend was hoping, he enjoyed it, but thought he would try something different next time.
Dessert was carmelzied walnuts on a chocolate valhrona tart and a scoop of stout ice cream. The ice cream was interesting, not bad. One of the best parts of the meal was the valrhona chocalate on the tart, the tart itself was too hard to break off with the fork, (I had to pick it up to try and take a bite) so we left it, but the chocolate was rich, creamy and the right sweetness.
ALl in all the meal was very good, the quality was above average, the seating area was very cool and had a great feel, but I don't think the food was quite the same caliber as Georges or Mille Fleurs, but still very nice. Would like to go back again and try the Gille downstairs.
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