Peachy Picks Jamie's Our Coverage Sponsored by Fresh Origins
Owner and Founder Jamie Antolini
The highly esteemed Prince Edward Island Mussels
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One look at Jamie Antolini above or ten seconds spent talking to him, and anyone quick on the uptake knows he is fun. In a minute, it's apparent that he is an incredibly hard worker but not the ordinary hard worker found in a restaurant, because Jamie not only works hard but also he works smart which makes sense once you find out his background. Peachy Deegan spent a decade on Wall Street before Whom You Know, which we mention infrequently. She's a bond girl. As a fellow ex-Wall-Street person, Jamie Antolini has shown that in only two short months he has the potential to kill it as a Manhattan restaurateur from the minute you sip his cocktails of quality to the super-fresh flowers you see even in the bathroom to the dedicated manner he approaches each and every guest, making sure that everything is to their liking and that they too are having fun. If this restaurant review was a trade, (which it is not as our opinion is never for sale...silly people that email us for a "trade" get their email deleted-everyone earns our opinion) Jamie would have had a done from Peachy with cash settlement and wouldn't need to wait 3 days to clear. We are that convinced you will love Jamie's as well and here's why. By the way, Jamie is smart enough to answer his own restaurant phone and that was the first step to his success. He personally greeted us the exact minute we walked in the door along with General Manager Chad Thompson. Both of them are total peaches.
Lots of cocktails make Peachy nauseous, particularly in this heat. Sometimes it really does scare her when she goes to a new place with cocktails that could be overly creative because less is more. As she has learned more and more about alcohol and the right ingredients (garnish with Fresh Origins!) the difference between a good cocktail and a great cocktail is striking. Above you see the cocktail named "Summer Lovin" and we had us a blast. Summer Lovin, Peachy drank it so fast. By the way there is no grease at Jamie's that we saw-we toured the kitchen and it is spotless. Bathroom too! Bulldog London Dry Gin, Fresh Strawberry, Cucumber and Club Soda was so refreshing and those are the contents of Summer Lovin, in case you are reading Sandy and Danny. The decor at Jamie's is beautiful with striking red seating and gorgeous black and white photography adorning the walls of sophistication. Open since May 15, 2013, Jamie's boasts a laudable American menu that is straightforward, contemporary and delicious. Before we ordered, Jamie took time to tell us about his endeavor and sat with us and answered all of Peachy's questions and explained the menu and his philosophies in detail.
First up in the batting order for eating were the Prince Edward Island Mussels. They were so excellent right down to the truly phenomenal Gin-Cilantro Broth that Peachy had to ask for more bread, and she doesn't even usually like Cilantro. That's a badge of excellence-when a restaurant gets you to like something that you usually don't because they have done it so well.
The mussels themselves were the stars of the show. They were so succulent and meaty! Served with Shallots and Grilled Country Bread, every one was consumed with gusto. The service at Jamie's is terrific and they noticed when one plate was full of mussel shells, in 0.5 seconds a new empty plate arrived.
Eating green vegetables is important. We opted for the pencil asparagus, which reminded us of the amazing Palomino Blackwing, but we don't eat those.
Going along with the green theme which is our color of choice, Peachy Deegan chose the incredible Herb Crusted Local Fluke. Served with crushed avocado and Jalapeno Creme Fraiche, this was truly a winner from taste to texture to presentation. Executive Chef Guillermo Roldan came out and chatted with us after our entree and was quite cordial and knowledgeable. This fish dish is so refreshing in the summer and if you want to cool down in this heat wave, you should make fast friends with this! The flavor combination will have you at hello.
Peachy Deegan sipped this Gavi, Giacomo Ascheri, Piedmont 2011. It had great depth and legs on it, and it was a delight to sip.
Before you knew it, it was time for dessert and Jamie's was totally buzzing. Since Jamie sat with us in the beginning, Chad sat with us at dessert and it started with this lovely 10-year Port:
Here's Chad introducing it to us:
He suggested we try the Black Forest Chocolate Pudding with Chocolate Cake and Brandied Cherries:
And the "Hot Mess" Brownie Sundae with Peanut Butter Chocolate Sauce:
Yes, anything chocolate tends to be the right answer!
And we were delighted to meet Pastry Chef Chris Dunbar, who suggested the Strawberry Cheesecake, his favorite creation.
In the top picture, you see Jamie holding a bottle of Rose. It was truly ripe, pristine and perfect to end our summer meal with.
Summer days, drifting away...be sure you go to Jamie's!
Our esteemed panelist adds:
If you're looking for contemporary American cuisine in a chic, classy setting, head straight for Jamie's on East 53rd between 2nd and 3rd. Although Jamie's just opened its doors on May 15th, there were none of the glitches one might expect from a new restaurant. Owner Jamie Antolini, General Manager Chad Thompson, and the rest of the staff clearly take great pride in their establishment, and work together to keep everything running smoothly and efficiently. We settled at a corner table in the dining room, and Jamie suggested beginning the evening with a cocktail.
We happily obliged, especially since he told us that they use only the freshest ingredients - instead of using lots of artificially flavored liquors, they squeeze their own fruit juices daily, which makes a big difference in the quality of the drinks. I opted to start with the Refresher, which is made with Ketel One Citroen, watermelon, fresh lime, and mint. Well, the drink was aptly named - it was truly one of the most refreshing cocktails I've ever had! Perfect for a hot summer night. The fresh fruit flavors played off of each other beautifully, and it was sweet without being cloyingly so.
For my appetizer, I chose the Roasted Beet Salad with fresh mint, blueberries, and goat cheese brulee. Not only was it beautifully presented, but it was also quite a treat for the taste buds. The combination of flavors and textures was terrific, and the goat cheese brulee (goat cheese cakes with a crispy, caramelized top, a la creme brulee) was incredible!
For my main course, I had the Spring Vegetable Risotto, which I absolutely adored. Warm and creamy, with crimini mushrooms, asparagus, and peas, and topped with Parmesan cheese, it was thoroughly enjoyable. At the recommendation of Chad, I sipped on a glass of Ferrari Carrarrano Fume Blanc, which complemented the risotto beautifully, with its bright taste and earthy minerality.
For dessert, we shared the Black Forest Chocolate Pudding (rich, dark chocolate pudding with chocolate cake and brandied cherries) and the "Hot Mess" Brownie Sundae (peanut butter ice cream with brownies, whipped cream, and crunchy chocolate topping), both of which were absolutely delectable. Chad served us Graham's 10 Year Tawny Port to accompany the desserts, which was an outstanding recommendation. It paired beautifully with both desserts, particularly the black forest pudding. Pastry Chef Chris Dunbar also brought out one of his favorite creations for us to try, which was his variation on cheesecake. So creamy, it was almost a pudding, and topped with graham cracker crumbs and strawberries, this was another winner! So much did we enjoy ourselves, that after the meal, we stayed a little longer to enjoy a nightcap (a lovely glass of rose) and relax in the calm, cool setting. From start to finish, it was a thoroughly enjoyable evening. Jamie, Chad, and the rest of the staff could not have been more accommodating, the food was outstanding, and the atmosphere was warm and welcoming - what's not to love? Highly recommended by this panelist!
Peachy Pick's Jamie's!
Jamie's is Highly Recommended by Whom You Know.
