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Jia Yun-flogging a horse

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Jia Yun-flogging a horse

JustinRush | Aug 7, 2004 04:20 AM

Recently dined at Jai Yun and loved every profound bite. Party of seven and all left stuffed, not to mention intellectually satisfied. I've heard a lot of people bitch about the price. C'mon now people. At $80 bucks p.p., I felt as if we got the deal of the century. If this place was better two years back at $30 p.p., you people should thank your lucky stars to have been there. Not to mention that those of us living in the bay area should not be complaining about menus costing $80 p.p. all inclusive (except tax) given that most meals in, say North Beach, would cost almost the same for food that is, in my opinion, garbage. Most criticisms of Jai Yun have been based on the "simplicity" of dishes (the hardest thing to accomplish-given, among others, an Olney philosophy)and, for many Chinese posters (with all due respect) that their grandmother could have made a certain dish better (doubtful) and cheaper at home. As a food and wine loving honkey from stuck up Napa, Jai Yun was the most exciting and original restaurant I've dined at in years. $80 p.p.? Give me a fucking break!! I spend that much or more dining with clients of my wine shop at the most mediocre of restaurants (Jeanty, Bouchon, etc.) In fact, while dining at the French Laundry two weeks ago, I really was wishing for a tornado to rip into the restaurant to sweep me away to JY. The fact that it's BYO except for Tsing Tao adds to the value. Maybe I'm just a dufus, but given my Mom is not Chinese, I'd have never experienced such dining in my life unless I'd gone to JY. Anyway, I'll be a loyal patron for quite some time given the quality of craftmanship I experienced (I'm a former chef and caterer as well as wine merchant). If the food used to be better at half the price, well, those that had it were lucky beyond belief. I for one am happy to dine there at the current level, given a meal at Danko or the s****y 5th floor would cost me twice or three times as much with a fraction of satisfaction I get at JY. As for the price-for those of us that live in SF, grow up!! It costs money for good food. That's why we're slaves to capitalism-to enjoy the few meager pleasures we can buy with mere money. Also, it is very racist to imply the chef is gouging for $ when a $2 plate of pasta in North beach would cost $15 or $18 per serving. All the wine I've had tonight aside, I'll happily slap down cash for what I consider some of the best food in SF. Texture, flavor, and above all, freshness of ingridients is worth the dough. Sorry if I'm a bit buzzed or over enthused.
JustinRush-former LA chow guy now in wine country.

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