Jar

Frommer's Review

Jar offers everything you could hope for in a restaurant: a warm and relaxed setting, excellent service, and generous servings of reliably fantastic food. During my last visit I devoured not one but two of the most flavorful meat dishes I've ever tasted: the braised Kurobuta pork shank and a Kobe filet of beef -- both perfectly cooked, simply seasoned, and divinely flavorful. It was always Chef Suzanne Tracht's dream to open a contemporary version of a 1940s-era chop house, and you can tell that she's putting her best into every plate that leaves the kitchen (it's no surprise that Tracht was named one of "America's Best New Chefs of 2002" by Food & Wine magazine). Everything she makes is a lesson in quality and simplicity. Among her most popular dishes are the Niman Ranch char siu pork chops and her coup de grâce -- a sensational pot roast with caramelized onions and carrots (if you've had a better one let me know). An extensive wine list and martini menu are two good reasons to arrive early and stay for a nightcap at the beautiful Parisian-style bar. Tip: Suzanne's Sunday brunch is one of the best in the city.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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