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😒 3/5 - Look, I know that part of the problem is me.
By 👻 @Vicki G., 02/17/2023 3:00 am
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I'm allergic to shellfish; I don't eat raw fish, veal, caviar, or escargot. I don't like mushrooms or truffles or duck, and I'm not a huge red meat fan. I don't care for pork restaurant dishes. I do eat lots of varied vegetables and grains, salads, and soups, and I love many fish preparations. So, that being said, I take responsibility for my pickiness, some of it health-related, some strictly personal preference.On the other hand, my husband loves red meat, and that's why we ended up celebrating his birthday at Jeffrey's the other night. A number of years ago we had eaten there, where he had "the best steak he had ever tasted." He was particularly enthusiastic about the bark, as well as the evenness of the interior of the steak. As we recall, this meal happened before Jeffrey's added Wagyu beef to the menu. So, I made reservations well in advance for his birthday and asked for a quiet romantic table (knowing the restaurant's limitations in that regard -- it's a pretty small place). We ordered the Truffled Deviled Eggs as an hors d'oeuvre. (I gave my husband my slice of the truffle.) It was fine. I could ignore the truffle flavor -- it was at least not as bad as the flavor of "truffle oil" -- ick. Note that you receive one egg (two halves). $14. Let's move on.The husband went in pretty much knowing he would order the ribeye -- the regular one, not the Wagyu. We told our server that I was allergic to shellfish (I carry an Epi-pen, to be on the safe side), and asked if the two fish preparations could be made without shellfish, or with shellfish on the side. She confirmed they could. One option was the Gulf Snapper en Papillote (lump crab, baby turnips, chanterelle mushrooms,Thai basil & lemongrass-infused carrot broth). The other option was a Sole dish with scallop mousseline, leeks and I forget what else. I decided to go with the snapper. The presentation is dramatic -- an opened puffy layer of parchment that encases the colorful dish. And the fish was cooked well (though it is quite wet since it has basically steamed, I suppose) and tasted fresh. And for the first few bites, I found it to be complex in flavor. But over time, the carrot broth (and whatever vegetable was under the fish -- fennel, perhaps?) and its ensuing sweetness just overpowered everything else. (I gave the mushrooms to my husband -- he did not like the sweetness that permeated them.) The turnips were a little crunchy. So, I suppose I should have ordered the filet, or just the Caesar salad (ugh, had an anchovy) and the crispy Brussels sprouts.Now, on to the ribeye. It had the epic bark again. But the trouble was in the quality of the meat itself, or the cut of the meat. Lots of fat, lots of gristle, and he couldn't see where the fat was on the meat to enable him to remove it. Yuck.Popovers and ricotta spread before dinner were good. Cocktails (Airmail and Piggybank) were good.Creamed spinach gratin was good, though the proportions seemed a little off -- it was INTENSELY green, but the topping was so crunchy and yummy.We looked at the dessert menu but did not want a souffle. There were only 3 other desserts, I believe, and a cheese plate. None of those really appealed to us, so we just ordered two B&Bs. They did bring us two small slices of an ice cream cake with sprinkles, which was a sweet touch. And of course, the mignardises after dinner are always a delight.The other thing about the restaurant: the dining room where we were seated (also where we were seated before) is the dining room that looks out onto West Lynn. We had probably the best table in the room -- a small round table nearest the window. It was certainly the quietest table since the others are arranged in a line next to each other. But there is something very stark and disquieting and sterile about the ambiance. One feels as if one is on display to the other diners because of the arrangement of the tables. We noticed when walking through the restaurant that the other dining rooms have nooks and twists and turns that afforded a more nuanced and convivial atmosphere.But all in all, sometimes it is best, it seems, to let great memories remain exactly that, rather than spoil them with present reality. It's not bad -- it's just not what it was.
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