* Click here for rating key
Jumps Restaurant Review: Sure, it's a counter with only enough stools and booths to seat 48. And, yes, it’s located in a 900-square-foot space down a flight of stairs, but no one seems to mind. Chef-proprietor Chad Stewart describes his menu as simple gourmet, and we find that appropriate. The food is fresh, appealing and prepared with flair in a tiny kitchen that's visible via the pass-through window behind the counter. It takes just a glance at the chalkboard of daily specials to know there are plenty of wise finds. Soups might include pumpkin bisque, root vegetable with Black Forest ham or turkey-vegetable with barley. Entrées run to seared sea scallops atop fresh greens, linguine marinara with Italian sausage or red chili-encrusted salmon with yuca-cassava root cakes. Muffins are freshly baked every day, and you’ll find a number of classic sandwiches in addition to the specials. Baked apple-pecan french toast is a Sunday morning treat. The wine list includes an array of whites, reds and sparkling selections by the glass as well as attractive prices for all budgets. Visit the restaurant's website to learn about wine dinners, a must for those who enjoy a good vintage.