Run by Danielle and Dave, I asked this highly creative culinary couple why the name Jack? “We spent a while thinking about names before settling on simply naming it “Jack”. Being “jacks of all trades” ourselves; you need Jacks. We are the elements of change that lets the world happen. For us, Jack is just another expression of that –doing as much as we can and keeping ourselves active and interested in what we do. And a nod to the fairy tale archetype. Also, it happens to have been Dave’s grandfather’s name.”
Lawyer by day–food blogger by night. Danielle got into blogging a little over two years ago when she started Habeas Brulee. “I was reading a lot of food blogs at the time and just itching to create my own and take part in the community and teh discourse about food and cooking that was starting to develop. The name of my blog comes from habeas corpus, a legal term used primarily in criminal defense law meaning “you should have the body”, and creme brulee, the creamy custard dessert with the crunchy burnt sugar on top”.
Danielle is an attorney with a general practice (http://www.sucherlaw.com) and while she loves her legal practice, it is not the only way she likes to spend her time. Her co-chef and fiancé Dave is programmer and feels the same about his work. They spend a lot of time cooking and experimenting in the kitchen together. “We love feeding people and have always loved serving elaborate multi-course meals for friends and family. Running the restaurant sounded like fun, a way to push ourselves to constantly experiment with food and reach out to share it with more people”.
the menu
Amuse Bouche
fava beans, seaweed pop rocks
Ramp Udon Soup
bacon consommé, asparagus tempura
Roasted Marrow Bone
radish watercress salad, toast
Pan-Seared Red Snapper
soupy saffron rice, braised leeks with hazelnuts and balsamic vinegar
Moroccan Inspired Pork Shank
apricots, couscous, cucumber salad
Orange Watermelon Sorbet
a palate cleanser, with lemon
Sour Cherry Twist
almond, matcha, cocoa nib, saffron, sage
Mignardise
Dragon Eye oolong tea cookies
Lemon honey Sichuan peppercorn truffles
Jack is open for one seating per night at 7 pm on Saturday nights, once a month or so at the Brooklyn Lyceum in Park Slope. Check out their web site for details. They serve a fixed multi-course tasting menu changes that changes each time. Menus are posted in advance on this site, BYOB, and reservations are absolutely required. You can find the complete list of dates when Jack will be open in 2008 on their web site.
The cuisine is eclectic, innovative, and very tasty. The service impeccable. The ambiance…100% theatrical, I felt as though I was dining on a stage. The food delicous and wildly creative.
