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Jamonera Raciones & Wine

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A 13th street wine bar with common (in Spain) tapas was found to be quite good in all aspects of casual dining. The selection of small plates were diverse and all we had were very good. There is a good by-the-glass wine selection. The meat balls were very tasty and brought to mind those at their sister restaurant, Barbuzzo. The brussel sprout dish was unusual in that it had a definite kick to it provided by thin slices of hot red peppers. Other well received items included a cheese board, a chefs board, artichokes and octopus. The service person was knowledgeable and attentive. The table space is small, my guess is 10-12 tables with a long bar running most of the length of the room . Things got busy about 6 pm with quite a few potential dinners not able to be seated. We will add Jamonera to our 13th street go to list.

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  1. I went tonight and had a decent time although I'd still place Bar Ferdinand ahead in terms of quality and value. I'll provide a more thorough review later but what struck me as odd was Jamon Iberico at $22/3oz ($117/lb) and the bartender telling me that they make no profit off the Jamon Iberico. I can't swallow that.

    15 Replies
    1. re: Chinon00

      Thanks for the tip on Bar Ferdinand. Williams Sonoma (a high end provider) sells Jamon Iberico for 11.65 per oz. which is probably quite a bit above the norm, given their premium high pricing. I have no knowledge of an average price of this item in a restaurant setting. WS by mail price with no table service would be $35.00/3oz. The comparative quality of either is also a unknown. Seems you have acquired the taste for a premium imported item. Ham by any other name is twice the price! Ugh!

      1. re: Bacchus101

        Also the only available sliced ham was Iberico. No Serrano.

        1. re: Chinon00

          Your knowledge and taste in premium ham products is way beyond mine. Unfortunately your comments have raised my interest and I now may have to, at very least, give it a try hopefully only once.

      2. re: Chinon00

        Where can you get Jamon Iberico cheaper around here? DiBruno price is just around there, IIRC. Even if it is a tad cheaper, with service, etc. I can see how that is not a profit maker for the restaurant.

        Took at a look at the Amada menu, they have Jamon Iberico at $27; the portion size is unspecified but it no more than 3oz and possibly less.

        1. re: Chinon00

          DiBruno's sells Jamon Iberico di Bellota at about $120/lb, so I can see the restaurant not making a profit at that price if they're serving the high end stuff.

          1. re: msiangal

            So are DiBruno not making a profit either?

            1. re: Chinon00

              When was the last time anything you bought at a restaurant was the same price as retail? They need to markup to make a profit because they aren't just handing you the stuff and sending you out the door. There are more inputs than just the food cost.

              1. re: barryg

                Sure but are we saying that we are sure that Jamonera cannot get any Jamon Iberico for $60 or $75 per pound? That's impossible? Just asking.

                1. re: Chinon00

                  I don't know the wholesale prices but I doubt it is that low given that it is a low supply speciality import. Maybe someone on here knows but I believe them. No profit at all may be an exaggeration but it is probably very slim, especially compared to their other menu items.

          2. re: Chinon00

            Even in Spain a raciones of iberico is expensive. The stuff I'd just expensive. They don't raise a lot of these pigs in the special way they are raised and the time it takes to raise the so it is just more expensive. It is a worthy investment even if you only get to taste one or 2 pieces a few times a year. Last I had some our local Brooklyn hipster deli had it for about $35 a 1/4 lb. and I bought 4 thin slices just to savor. That was 2 years ago. Time for another 2 slices soon! It's amazingly delicious and doesn't even compare in flavor to Serrano (and even that's amazingly delicious!)

            1. re: amysep

              Knew there would be CH's with knowledge of this subject. Amysep, with your comments and descriptions; I am now quite sure I will make the investment in a taste. Good info from all.

              1. re: Bacchus101

                Just make sure to eat it without refrigerating - you want that beautiful fat to melt in your mouth.

            2. re: Chinon00

              For comparison I just checked the price of a tapa (14 euro) and a racion (22 euro) at a comparably upscale bar in Barcelona. A typical racion would be 80-100 grams, so 3oz at Jamonera seems like a decent price for a decent portion, especially with exchange rates and import costs factored in.
              It's not a bad deal at all.
              Also, a ham kept on the bone and properly sliced to order is just a better product than the machine sliced, boneless hams at DiBruno's.

              1. re: caganer

                Still surprised that they're not making any money on it. And why not have Serrano available as well as a more affordable option?

                1. re: caganer

                  cganer, et al seems your investigation supports what most here(save one) have noted. Given the various pricing examples for Iberico from many sources: the Jamonera charge for same is quite fair. Especially considering the additional costs for overhead and services. No profit, little profit, some profit, fairness of cost should be the issue. Bartender's comments have infrequently been seen as indisputable truths thus not a matter of too much concern. Onward and upward.