Cafe Bar J.F.
The restaurant that occupied this space before Cafe Bar J.F. left a bad taste in my mouth.
It wasn't the fault of the food. Called the Llama Inn, it had the same ownership as the current restaurant, and served genuinely tasty Peruvian fare....that was hard to enjoy because it was so insanely overpriced.
The closure of that original eatery seems to have taught chef Francisco Castillo and his partner Juan Correa—their initials are in the name of this new place—a lesson. While not cheap by any stretch of the imagination, meals here are now in line with other players in the neighborhood, for food that is among the most exciting in the city.
J.F.'s inspiration goes well beyond Peru now, stretching across the South American continent, with dishes that take their cues from Argentina, Chile, and other Latin American corners. That might mean summery smoked heirloom tomato topped with mussels escabeche, or a scallop ceviche tender as a mother's love (and bathed in a citrusy sauce studded with trout roe), or a sweet and savory beef cheek empenada. All this is sided by well-chosen wines or well made cocktails and served in a sparely elegant room with white table cloths, high ceilings and a friendly bar in its center. Tables are blessedly well spread apart, which keeps the noise level civilized.
The restaurant that occupied this space before Cafe Bar J.F. left a bad taste in my mouth.
It wasn't the fault of the food. Called the Llama Inn, it had the same ownership as the current restaurant, and served genuinely tasty Peruvian fare....that was hard to enjoy because it was so insanely overpriced.
The closure of that original eatery seems to have taught chef Francisco Castillo and his partner Juan Correa—their initials are in the name of this new place—a lesson. While not cheap by any stretch of the imagination, meals here are now in line with other players in the neighborhood, for food that is among the most exciting in the city.
J.F.'s inspiration goes well beyond Peru now, stretching across the South American continent, with dishes that take their cues from Argentina, Chile, and other Latin American corners. That might mean summery smoked heirloom tomato topped with mussels escabeche, or a scallop ceviche tender as a mother's love (and bathed in a citrusy sauce studded with trout roe), or a sweet and savory beef cheek empenada. All this is sided by well-chosen wines or well made cocktails and served in a sparely elegant room with white table cloths, high ceilings and a friendly bar in its center. Tables are blessedly well spread apart, which keeps the noise level civilized.
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