Here is my spiel on JKWB. overall I was pleased with the menu and selection for that particular day.
The waitress recommended a half portion of the Charcuterie Plate of House Made Pate and Terrine because I wanted to order that as well as the poutine. If I recall correctly the terrine was headcheese and the pate was a small mound of tender pork. There was also a yellow chutney of sorts and a red grainy mustard. This plate was a standout and reminded me of Spanish tapas or an Italian antipasti.
I was keen to try their poutine because I had heard and read so much about it. The evening's poutine was paired with Grass Fed Beef. When it arrived, it was not in slices but more of a pulled pork looking composition. The beef was tender and moist and topped with sour cream and spring onions. The bed of fries were nice and crisp and the tang of the cheese rounded out the flavours. A homey dish but with an air of elegance.. i enjoyed it.
The only thing that had the evening end on a bit of a sour note was the inconsistent portion sizing for some of their desserts. I got the Chocolate Marscapone cheesecake, the marzipan fig cake, and a sponge with sabayon sauce. The first two were innovative and delicious. The cheesecake's texture was like a dense mousse and the intensity of the chocolate was offset by the slight bitter/sour grapefruit segments. The marzipan fig cake was a standout. The pastry chefs really know how to match flavours well: a soft cake with slight cornmeal crunch was nestled with tender figs and sat atop a rich almond base, The dish was finished with ice cream. (this dessert in particular reminded me of Christmas :)
The portion sizes here were-- despite them being small-- consistent because they were made with molds. However the sponge square (which was the only loser in my opinion) was dry and tiny. The sauce was engulfing the cake; I was getting more of the former than the latter. Meanwhile the table nearby received a piece twice as large. I didn't say anything.. but I wonder should I have?
A restaurant like theirs should have devised a way to deliver consistent amounts by now...