I wasn't impressed with Jarnac. In fact, the best food of the night was the black fig gelato from Il Laboratorio del Gelato.
The cozy and rustic design of Jarnac is perfect for winter. The service is also great. Our server was incredibly friendly and enthusiastic, and water and wine glasses were never empty for more than a minute.
Unfortunately, the food didn't match the level of the service or the decor. My boyfriend and I shared an appetizer, the grilled u-10 scallops with marinated artichokes and fingerling potato salad. The dish came out with two large grilled scallops. The scallops were of good quality and nicely grilled on top, but I prefer my scallops with a bit more crust and texture. These were somewhat mushy and lukewarm.
I chose cassoulet for my entree, since colder weather had set in. The cassoulet was made up of braised pork cheeks, duck confit, pork sausage, and great northern beans. Overall, this dish was surprisingly bland. The beans had no discernible taste. The pork sausage was overcooked. The pork cheeks were tender, but there were many inedibly fatty pieces. The duck confit was the best part of the dish, but this was almost impossible to peel off of the bone. My biggest complaint about the dish was logistical. It was served, without warning, in a piping hot ceramic soup dish. As I type, I have a dime-sized burn mark from where my hand accidentally touched the rim of the dish while eating.
My boyfriend chose the rib-eye for his entree. He ordered the meat medium rare, but it was still somewhat tough and fatty. The sauce of forme d'ambert cheese was the best part of this dish, and it did go some distance in tenderizing the meat. The steak was served with a small helping of potatoes.
Dessert was the high point of our meal at Jarnac. I ordered the bread and butter pudding with black fig gelato. The bread and butter pudding was good, though a bit cinnamon-y for my taste. The black fig gelato was delicious.