THIS RESTAURANT IS CLOSED Jeannier's
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THIS RESTAURANT IS CLOSED Jeannier's Restaurant Review: There's a calm gentility about this lace-curtained Frenchman that somehow banishes work-a-day cares. The menu leans into the dependable classics of chef Roland Jeannier's Provençal upbringing---escargot in creamy garlic sauce, chunky pâté de campagna, quenelle de brochette nantua with its contrasting pikefish mousse and rich lobster sauce. But the kitchen also honors the Maryland seasons in specials that tend toward game in winter and delicacies like soft-shell crabs in summer. The calves liver sautéed with raspberry vinegar is a perennial favorite, and the rack of lamb is an absolute best. The main dining rooms attract the university crowd from nearby Johns Hopkins; for lighter fare---and a younger crowd---dine in the cozy pub, where the menu takes a bistro-style turn.