OK. One more story, then I'm really getting back to software.
For a few weeks, I've been meaning to write about a fantastic meal I had. A few Fridays ago, four of us had a fantastic dinner at Jack's Luxury Oyster Bar. Located in a converted carriage house on 5th Street at 2nd Avenue, Jack's is intimate: maybe seven tables downstairs and six upstairs. These are small tables, so if you are eating upstairs, after walking through the kitchen to get to the dining room, there are at most eight other people there with you. Dinner at Jack's is intimate.
Jack's seems to present its food as "New Orleans French." From my conversations with people from New Orleans, I know they don't identify with this kind of haute cuisine, but you get the idea. Rich spice, cream sauces, lots of flavor, and a bit of heat.
From the name, you can guess that Jack's specializes in raw seafood. It has a wonderful, fresh raw bar. The night I was there, in addition to a selection of shellfish, the menu had shrimp, seabass and lobster.
Dinner started with turtle soup, grilled lobster, and foie gras. All three were wonderful. The turtle soup was complex and just a bit spicy. The foie gras was among the best I've tasted.
We cooled off with a second course of caviar, artfully prepared.
The next course was grilled lobster, seabass, and quail. The lobster was perfectly cooked and served on toasted baguette with a light buttery sauce. The seabass and quail were tender and served with a simple sauce.
Service, as you'd expect, was attentive and unobtrusive. One of the better meals I've had in New York. I'd like to return for Jacks seven-course tasting menu, and I certainly recommend Jacks, should you be so inclined.
For a few weeks, I've been meaning to write about a fantastic meal I had. A few Fridays ago, four of us had a fantastic dinner at Jack's Luxury Oyster Bar. Located in a converted carriage house on 5th Street at 2nd Avenue, Jack's is intimate: maybe seven tables downstairs and six upstairs. These are small tables, so if you are eating upstairs, after walking through the kitchen to get to the dining room, there are at most eight other people there with you. Dinner at Jack's is intimate.
Jack's seems to present its food as "New Orleans French." From my conversations with people from New Orleans, I know they don't identify with this kind of haute cuisine, but you get the idea. Rich spice, cream sauces, lots of flavor, and a bit of heat.
From the name, you can guess that Jack's specializes in raw seafood. It has a wonderful, fresh raw bar. The night I was there, in addition to a selection of shellfish, the menu had shrimp, seabass and lobster.
Dinner started with turtle soup, grilled lobster, and foie gras. All three were wonderful. The turtle soup was complex and just a bit spicy. The foie gras was among the best I've tasted.
We cooled off with a second course of caviar, artfully prepared.
The next course was grilled lobster, seabass, and quail. The lobster was perfectly cooked and served on toasted baguette with a light buttery sauce. The seabass and quail were tender and served with a simple sauce.
Service, as you'd expect, was attentive and unobtrusive. One of the better meals I've had in New York. I'd like to return for Jacks seven-course tasting menu, and I certainly recommend Jacks, should you be so inclined.
posted by Eric Hancock at
11:23 PM
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