Although Jag’s Steak and Seafood is a recent arrival in the northern suburbs, it has quickly developed a reputation of quality and service to match the finest restaurants in the area. We met on a waning summer night in the new enclosed patio to start a dining experience of imaginative creation from Executive Chef Michelle Brown. A delicious trio of appetizers awaited at our reception accompanied by a 1995 Laurent Perrier Brut to help make a festive beginning. As a special treat Kobe beef kabobs were presented which disappeared as fast as they were brought forth!
After we retired to one of the sumptuous paneled dining rooms the theme of a Progressive Dinner was revealed. Every course was to be in a trio of different presentations for the featured item shown. First was an oyster array with a raw Kunamoto showing fresh aromas and flavors from the sea, a delicate fried Raspberry Point combined with a creamy aioli, and a baked Emerald Cove that proved the best match for the 2003 Nobilo “Icon” Sauvignon Blanc. This had a mineral nose, tropical fruit, and clean finish that has made New Zealand wines so popular and was a great complement for the all the oysters as well as the following course of three micro salads. These adorable treats provided a tasty refreshment to ready us for more substantial indulgences.
Next we faced an imposing trio of salmon arrangements, including classic en croûte, poached with a delectable herbed butter, and a cloudlike carpaccio on garlic crostini. The familiar pairing of pinot noir and salmon was employed with a 2002 Jadot Savigny-les-Beaune from the Premier Cru vineyard of Clos des Guettes. Great Burgundy has a romantic magic hard to better, and the beautiful cherry nose, full flavors, and a velvety glycerin finish made one want to linger with this course. But more was to come after another inspired amusement of cactus pear verjus glacé served in a cactus pear. This refreshment had the combination of sweet and tart with tiny crystalline ice textures to awaken our palates for the featured beef presentation.
The beef course came as a high point for our feast, with a decadent Kobe tartare spiked with white truffle oil, grilled Angus filet resting on a fluff of potato, and a very tender Angus prime filet chateaubriand finished with glace de viande to a perfection. This elegant trio was matched with a 2001 Château Smith-Haut Lafitte from the Pessac-Léognan. This youthful wine had great substance and complexity to dance with the flavors on the plate.
What could be better to finish the evening than with chocolate? With three chocolate desserts, of course! A dark chocolate truffle with Grand Marnier was balanced with a white chocolate and lavender mousse topped with a signature Jag’s chocolate star. The third presentation came as a cream drink flavored with chocolate and raspberry served in a champagne flute. A glass of Starbucks coffee liqueur proved as potent as their everyday brew to give the coffeeholics a final treat for the day. Leaving the luxury of Jag’s we gave thanks to Chef Michelle Brown for a night of unsurpassed pleasure and unexpected delights. Congratulations to Jag’s for adding a new gem to the culinary scene. Vive la Chaîne!
J.T. Mayer, Vice Chargé de Presse