Jar Menu

Jar Restaurant Review:

Chef-owner Suzanne Tracht’s California chophouse has a light touch with deep flavors. But everything on the menu certainly qualifies for the comfort food category. Vegetables and starters change with the seasons; we like the autumn menu's heirloom tomato salad with green mango. The main event is robust all-year-round with a variety of fish and meats from the broiler and the roasting pan. If you're looking for hearty fare, roasts, from lamb shank falling off the bone to the pot roast that cuts like butter, is where the kitchen excels. Consider as well the lemon grass chicken with makrut lime leaf. Cuts of beef include a 10 oz. filet and 16 oz. dry-aged Kansas City steak. All side dishes are served à la carte, making it fun to mix-and-match. Indulge in the signature chocolate pudding for dessert. The interesting wine list is enhanced by a selection of specialty drinks like Manhattans and gimlets, resurrected from an era when the steakhouse reigned supreme.