THIS RESTAURANT IS CLOSED Jamie Kennedy Wine Bar

THIS RESTAURANT IS CLOSED Jamie Kennedy Wine Bar Restaurant Review:

The best place to sit is at the long bar overlooking the open kitchen. Another dozen or so seats are at the bar across the aisle where the drinks and wines are poured. Tables are only for those who want a modicum of privacy. Otherwise the fun is the friendly chattering that goes on among guests, kitchen staff and other guests. The 34-seat joint exudes rustic warmth that encourages sharing of food (especially the famous Yukon Gold fries) and comments. Executive chef Jamie Kennedy is rarely behind the stove, rather menus and cooking is in the capable hands of Wine Bar chef Tobey Nemeth. The grazing menu of inexpensive small dishes is very seasonal, very tasty and pan-global with a strong emphasis on local and organic produce. The house-made preserves and pickles that line one wall are more than decoration---they constantly appear on the plates. Scallops caramelized on one side are served upon bitter greens. Black cod with leeks and honey is melt-in-the-mouth. Pork side ribs are poached and then grilled with Caribbean spices. De-boned Cornish hen is enrobed in a gently spicy mole sauce. Artisanal cheeses are the best from Canada. All dishes including the house-made desserts have imaginative wine by the glass matches chosen by sommelier Jamie Drummond.