St. Jack — Restaurant in Portland

In the hallowed halls of St. Jack's, where the aroma of culinary mastery dances like a siren's call, I, as a member of the upper echelon, found myself enraptured in an epicurean adventure that transcended the mundane and soared into the realm of the divine.

There I was lost in the typical Portland neighborhood, rain falling down on the rooftops, people huddling to and fro and as we all know there’s nothing better than an open door in a French corner and a good bartender greet you.

As I crossed the threshold, the ambiance enveloped me like a cloak of sophistication, setting the stage for an evening of unparalleled indulgence. The flickering candlelight cast enchanting shadows upon the polished steel bar and oak tables, while the melodic strains of a Spotify quartet serenaded the diners, adding to the allure of the soirée.

My similar, Justin, I let him have his way and man the wine was to die for.

And Alex, the bartender, always a smile always a conversation, and what better than that on a rainy night in Portland Tuesday.

Ah, but let us not tarry on the peripherals when the true stars of the evening awaited their moment to shine. The chef, a culinary virtuoso in his own right, Aaron Barnett orchestrated a symphony of flavors from his domain behind the scenes. His presence was akin to that of a maestro conducting an opus, each movement deliberate, each gesture imbued with passion.

And what of the entrées, you ask? Prepare yourself, for mere words may fail to capture their magnificence. The Hamachi crudo, a delicate masterpiece of raw fish adorned with the finest accoutrements, transported me to the sun-kissed shores of the Mediterranean, where the sea itself whispered secrets of its bounty.

But it was the Pâté en Croûte that stole the show, a culinary marvel encased in golden pastry, its rich, decadent flavors a testament to the artistry of French cuisine. With each decadent bite, memories flooded my mind like a torrential downpour, reminding me of nights spent under the stars aboard a grandfather's boat, where passion ignited like wildfire amidst the gentle lapping of the waves.

But wait, did I just say that stole the show? Bullshit the escargot stole the show, but yet I am writing this review, as I am eating the food!

As for the Escargot, ah, what words can do justice to these succulent morsels of delight? Tender snails bathed in garlic-infused butter, a celestial union of earth and sky that left me speechless with every tantalizing mouthful.

One can’t stop dipping the garlic bread into the juice as I savor each and every single sip of the cornas le Chablis.

No epicurean odyssey is complete without the perfect libation to accompany the feast. The sommelier, a veritable sage of the vine Justin guided me through a labyrinth of options before presenting a treasure from the Rhône Valley. As the crimson elixir danced upon my palate, memories of languid summer days in Bordeaux flooded my senses, accompanied by visions of a young French maiden whose allure was matched only by the intoxicating bouquet of the wine.

In the kitchen, the chaos reigned supreme, yet amidst the whirlwind of activity, the chef remained a paragon of composure. With each flick of the wrist, each deft maneuver, he wove culinary magic that defied comprehension, his passion igniting a fervor in his fellow artisans as they toiled over the stove, each dish a testament to their collective dedication.

As a scoundrel by nature, I am no stranger to the finer things in life, yet even I found myself humbled by the majesty of St. Jack's. It was a night of revelry and excess, of indulgence and ecstasy, where the boundaries between reality and fantasy blurred like watercolors on canvas.

And as I savored the last lingering notes of the evening, I knew that I had experienced something truly extraordinary, a culinary journey that transcended the bounds of time and space, leaving an indelible mark upon my soul. For in the hallowed halls of St. Jack's, where passion and artistry converged, I found myself a willing...

Our visit to Saint Jack's was a delightful experience that exceeded our expectations in many ways. To start, we found it a bit unusual that bread wasn’t automatically served at the table. It’s available only if ordered separately. While this was unexpected, it was a minor hiccup in an otherwise exceptional dining experience.

My wife chose the mussels, which were nothing short of phenomenal. Cooked to absolute perfection, each bite was tender and delicate, complemented by a rich, flavorful sauce studded with thick, smoky chunks of bacon. It was easily one of the best preparations of mussels we’ve ever had.

I originally wanted the bavette steak, but I opted for the branzino. And i must say I'm sure glad i did. It was nothing less than fantastic, perhaps the best I’ve ever tasted. While the dill garnish was a bit overpowering at first, removing it revealed a perfectly balanced and exquisitely cooked dish that highlighted the fish’s natural flavors beautifully.

For dessert, we tried the port-poached pear served with fennel ice cream, cocoa nib crunch, and shaved foie gras. The combination was creative and complex. While the cocoa nibs added an unexpected bitter note that slightly clashed with the dish’s sweet and savory balance, I imagine bruléeing the pear could have provided a better textural element without introducing bitterness. Nonetheless, it was a bold and enjoyable finale.

We also sampled the cocktails, and they were outstanding. The Manhattan was unbelievable, perfectly balanced with a rich, smooth flavor that set the standard for classic cocktails. It was evident that a lot of thought and care went into crafting the drink menu, making it a highlight of the evening.

The wait staff truly elevated the experience. They were absolutely fantastic, incredibly knowledgeable, and open to critiques, which is a rare and appreciated quality. The open atmosphere and the view of the kitchen, where you can see everything being performed right in front of you, added a special touch to the evening.

Saint Jack's masterfully combines exceptional cuisine, attentive service, and a warm, engaging atmosphere to create a truly memorable dining experience. The open kitchen concept adds an exciting dynamic, as it allows you to witness the precision and artistry of the chefs in real time. It’s a wonderful way to connect with the culinary process and appreciate the care that goes into each dish.

Though parking in this area isn’t the greatest, the overall experience at Saint Jack’s far exceeded my expectations. From the outstanding food and cocktails to the impeccable service and inviting ambiance, this restaurant has earned a top spot on our list. We can’t wait to return to explore more...

I have one word and two letters on how to describe this meal. Bougie AF.

This was a meal that I will dream about 5 years later. Every single bite felt like a little piece of food heaven exploded in my mouth and I just fell more in love with the man across from me for taking me here.

I called for a reservation the day before and asked about their HH oysters. It's not on their website but they have a few choices that are served for only $1 during 4-6 on weekdays. We paired this with their house white and red. They came out quick with a shallot vinaigrette. They were juicy and tasted like the ocean swam in our mouths. I was delighted when we ordered our second dozen.

The service is spectacular. They were accommodating and attentive to our table. We ordered a cheese plate: D'Affinios (its a soft & creamy choice really reminiscent of Brie in its texture and taste but richer), Jerseyhoeve Platenaar (this random choice was actually our favorite, it has a balanced flavor of salty and creamy in a mild harder cheese), finally we tried the Tomme Pur Chèvre (it's earthy, creamy and decadent). And they will keep filling you up with more and more bread so keep that in mind with your other courses. This is truly the french fashion. Each combination was a flavor burst of richness.

Next, to our main courses. My BF tried out the Duck L'orrange which had a nice crispy texture with filling lentils and an amazing leek and fennel pairing. I went with the steak frites served MR. The meat was melting like butter, great flavor with excellent fries. The au jus flavors blended together it was seared on the outside and cooked perfectly. I did wish my steak knife was sharper. It could get a bit chewy but overall the meal was excellent.

Finally. We finished it off with creme brûlée. It had a salted caramel taste with the top of the sugar a bit too torched but the sea salt added a nice touch. One of my favorite sounds in the world is that first crack of a creme brûlée.

My heart is complete. I'm so thankful we chose St. Jack for our date night, not something we can afford often but it was a spectacular treat for us and I...