Sunday, January 29, 2017

Reveling in the finale of Restaurant Week

I saved the best for last when it came to this round of San Antonio Restaurant Week. It was the final evening of a two weeks worth of the town's best restaurants offering amazing pre-fixed meal menus for lunch and dinner.

It was no different at J Prime Steakhouse.  It was, admittedly, my first time there. For such an establishment, my friend Miriam and I could not have been more pleased with the professionalism displayed, from the quick seating at our table to departure.

For the appetizer, Miriam went with the lobster bisque, involving minced lobster, creme fraiche, and sherry. Seeing as how I hadn't loaded up on many veggies the past two days, I chose the wedge salad, which was garnished with a parmesan trick and baby heirloom tomatoes.

For the entree, Miriam indulged in the stuffed airline chicken breast -- beautifully wrapped with chicken, stuffed with breadcrumbs, and semi-dried tomatoes with a veal demi glaze.

The chicken breast came accompanied by Miriam's choice of au gratin potato.

I was in love with the Atlantic salmon, which came served with lemon beurre blanc, and beet reduction with baby vegetables.

Given all the appetizers - and glasses of Spaten beer we were downing - what appeared to be a tightly compact main entrees, with great presentation, were plenty enough on their own.

But of course we couldn't leave out the desserts. Miriam enjoyed the petite gateau -- chocolate cake served with warm chocolate truffle, vanilla ice cream and berries. 

I went after a slice of six-layered dark chocolate mousse cake. As you can guess, it was all rich, decadent and irresistible.

Props to J Prime for the excellent execution, on a typically busy Saturday night, even in the final fading hours of Restaurant Week. And all those proceeds go to benefit Culinaria and its many educational programs.

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