Jar
As per usual, it's hard to describe a restaurant better than the brilliant Jonathan Gold, who called Jar "a snazzy steakhouse [that] reads like a blast from the Rat Pack past." And while you've heard the names of all these dishes before: Coq Au Vin, Signature Pot Roast, Prime Skirt Steak (all options for the Restaurant Week menu)– the preparation is full of so many delightful little surprises and so flawlessly executed by head chef Suzanne Tracht that the whole experience becomes transcendent. It's been about a year since I've eaten here and I can still tell you everything I ate; it's that good.
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