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Jeanty @ Jack's: recent impressions?

Pei Jan 25, 2008 02:35 PM

I've always liked Jeanty @ Jack's. The menu's not extensive, but what's on it is good. Has that changed recently? I suggested it for a group dinner, and got a visceral "no!!" from one guest. Have things really changed in the last two years?

  1. b
    bleen68 Feb 13, 2008 09:43 PM

    I ate there tonight. The French Onion soup was the best I have ever had. The Daube of Boeffe (spelling) was better than I had in Narbonne last December. I am definately taking the wife when we come out to a game against Cal next fall.

    1. Robert Lauriston Jan 28, 2008 09:35 AM

      I had a great dinner of marrow bones, veal kidneys in mushroom cream sauce, and a delicious inexpensive Brouilly or Morgon a few months ago.

      1. c
        ChewChew Jan 27, 2008 09:13 AM

        Had a business lunch there during the holidays and it was as good as ever. The lamb daube is sublime.

        1. s
          Sharuf Jan 26, 2008 11:22 PM

          I looked on the menus in vain for Jack's signature mutton chop. Is there any reason for Jeanty to hold on to the Jack's name?

          1 Reply
          1. re: Sharuf
            hohokam Jan 27, 2008 06:34 AM

            I always assumed that the restaurant held on to the name to honor the history of the location. Maybe there's more (or less) to the story?

          2. twocents Jan 25, 2008 08:24 PM

            Been twice since November, cassoulet was excellent, torchon de foie gras, petit sale, pig's feet salad, steak frites, marrow all good. Looking forward to trying their sardines soon.

            1 Reply
            1. re: twocents
              twocents Jan 26, 2008 09:16 AM

              also agree on the steak tartare- one of the best I've had in recent years.

            2. Big Larry Jan 25, 2008 02:58 PM

              for what it is it's still great. solid food, good atmoshpere, professional service, great space, and good prices. last couple times i've been there (within last 6 months) i've had steak frites and steak tartar, and both were solid.

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